Easy Freezy Pumpkin Pie

Rating: 4.63 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We made this recipe in third grade and the teacher sent a copy of the recipe home. I loved it so much I insisted my Mom make it, too. Ever since then it's become a Thanksgiving tradition each year. It has lasted the test of time because now I'm a mother of a third grader and we still make it! The pie requires no baking! And kids love it because it's made of ice cream.

By T.L

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Recipe Summary

prep:
10 mins
additional:
3 hrs
total:
3 hrs 10 mins
Servings:
16
Yield:
2 - 9 inch pies
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.

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Nutrition Facts

Per Serving:
245 calories; protein 2.6g; carbohydrates 35.3g; fat 11.1g; cholesterol 14.5mg; sodium 308.5mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Dale L Bumgardner
Rating: 4 stars
11/23/2007
Very easy very good. Would recommend using more pumpkin and less ice cream or more seasoning. Very mild and light. Read More
Helpful
(38)
19 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Dale L Bumgardner
Rating: 4 stars
11/23/2007
Very easy very good. Would recommend using more pumpkin and less ice cream or more seasoning. Very mild and light. Read More
Helpful
(38)
sleepwalker93
Rating: 5 stars
10/20/2010
Oh my goodness! Found this accidentally and I made 4 pies for our Canadian Thanksgiving. They were a hit and I will be making this again but I will not wait for Thanksgiving-- I will be making it more often. Used 1 1/2 cups pumpkin puree instead of 1 cup. Excellent recipe thank you so much. Read More
Helpful
(8)
abreitbach
Rating: 5 stars
12/01/2010
this pie is an excellent alternative as it saves oven space and can be made WAY ahead of time. i found that it tasted better less sweet more creamy after a couple days in the freezer. big hit even with those who preferred more savory foods. Read More
Helpful
(7)
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SASHA
Rating: 4 stars
11/30/2009
yum i added more creamy pumpkin & 1/2 & 1/2 cream..peanut butter is good too. Read More
Helpful
(5)
Nichollej1
Rating: 4 stars
11/30/2009
I made this for my thanksgiving dessert. Eeverybody enjoted it but it seemed like it was missing something. I looked back over the recipe only to realize I forgot to mix the brown sugar in. So I plan on trying this recipe again WITH the brown sugar haha. Read More
Helpful
(5)
kelly
Rating: 5 stars
12/13/2008
This is a great pie and I like to put whipped cream on it when served. Season to your liking if you wish but it met my families varied taste the way it was. Read More
Helpful
(4)
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vickibiscay
Rating: 5 stars
08/07/2009
This is one of my favorite recipes even though I only eat pumpkin pie of nothing else is left. It's great; guests find it intriguing and tasty. Freezes well as you might expect. Read More
Helpful
(4)
Dianne
Rating: 5 stars
11/28/2008
This recipe was so easy and so YUMMY! I made it for turkey day and it was a big hit with my in laws! Read More
Helpful
(4)
lizalou
Rating: 5 stars
11/01/2014
Easy and very tasty! I made it gluten-free by making my own crust using gluten-free cereal instead of graham crackers. It is a hit! Read More
Helpful
(3)
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