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Freezer Pumpkin Pie

"Vera Reid of Laramie, Wyoming puts a cool twist on tradition with this wonderful do-ahead dessert. Gingersnaps and pecans form the delicious baked crust for this pie's pumpkin and ice cream filling."
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Ingredients

20 m servings
Original recipe yields 6 servings

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Directions

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  1. In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450 degrees F for 5 minutes. Cool completely.
  2. In a mixing bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer.

Reviews

Read all reviews 10
  1. 12 Ratings

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Most helpful positive review

I love pumpkin pie, and this is a really good summer version. For the crust i used toasted sweetened coconut and it came out really delicious. ive made 2 of these in the last week. PS if yo...

Most helpful critical review

I didn't like this at all. Not a pumpkin ice cream fan I suppose. It sat out and melted cause no one would take more than a sliver. My family's palatte didn't care for it. Thanks cool idea a...

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I love pumpkin pie, and this is a really good summer version. For the crust i used toasted sweetened coconut and it came out really delicious. ive made 2 of these in the last week. PS if yo...

We didn't have time to make the crust, so we used a storebought sweet pie crust. Even with a ready made crust, my family (even the ones who hate regular pumpkin pie) absolutely love this desser...

This was GREAT! It was very easy to make, and the crust is really good. I love pumpkin pie and ice cream...so it is two of my favorite desserts combined to make one great dessert! If you don't l...

Very good recipe and so easy! My children enjoyed helping me make this one. They love icecream but were afraid to try pumpkin pie and now they like both!! Only thing I added was some whip cream...

Vera Reid I love you! I have been making this pie for 14 years now (ever since it was published in Taste of Home) and my family requests it every Thanksgiving. My husband, who does NOT like pu...

SO GOOD! I made this with a graham cracker crust that I had and wouldn't change a thing. Yum!

I didn't like this at all. Not a pumpkin ice cream fan I suppose. It sat out and melted cause no one would take more than a sliver. My family's palatte didn't care for it. Thanks cool idea a...

Yummy! Who needs to wait for October for pumpkin ice cream? I used slow churned low fat ice cream and made this a better-for-you dessert. Next time I'm not adding the brown sugar. Would be good ...

Definitely a 5 star recipe! Great taste(I licked the bowl) and extremely simple to put together. My son loves pumpkin pie, and he's on his way home for the weekend. He will be pleased :~) I do h...