-
-
My review
Frozen Pumpkin Pie
Carolyn
"This wonderful new twist to the traditional pumpkin pie has vanilla ice cream in the bottom and is lined with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some crushed gingersnaps if you like."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 45 m servings 393 calsOriginal recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 300 degrees F (150 degrees C).
- In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
- In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
- Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.
Nutrition Facts
Per Serving: 393 calories; 18 g fat; 57.6 g carbohydrates; 2.7 g protein; 30 mg cholesterol; 374 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3743 Ratings
-
-
-
-
-
Most helpful positive review
8/13/2006
This is truly an excellent pie. One minor problem with the recipe keeps it from getting 5 stars: after baking the gingersnap crust, if you just put ice cream right on, the crust starts falling a...
Most helpful critical review
11/24/2006
I'm really bummed because I thought this pie would be terrific. I followed the instructions very carefully (and I bake pretty frequently), but my crust froze to a concrete like substance. Not s...
Most helpful
Most positive
Least positive
Newest
8/13/2006
This is truly an excellent pie. One minor problem with the recipe keeps it from getting 5 stars: after baking the gingersnap crust, if you just put ice cream right on, the crust starts falling a...
11/26/2001
I made this for Thanksgiving and everyone LOVED it! The only thing is that it needs to be thawed out before serving(which it doesn't say in the recipe)-it was SO HARD to cut the crust. Other tha...
12/23/2003
this was wonderful, a treat for kids and grownups alike! We had it for Thanksgiving in Jamaica and it was perfect! Just remember to use a DEEP DISH pie plate, as it really fills it up!
10/23/2007
This pie was SO EASY to make...and tasted so GOOD!!! I made the crust in the evening and left it in the (baking stone) pie plate. The next day I just had to finish it...what a breeze, yet it lo...
12/10/2006
Excellent pie. Because I love pumpkin I only added 1 cup of cool whip for a really powerful pumpkin flavor. Doing that also made all of the ingredients fit perfectly into the pie pan. My only co...
6/17/2001
use use a 9x9 pan or deep dish pie pan otherwise you need to freeze in layers to have it all fit in the pie pan
12/15/2007
My sister makes a recipe similar to this but the pumpkin layer was always kinda blah. I thought I'd try this recipe and oh boy! The pumpkin layer was so delicious! The whipped topping makes the ...
11/24/2006
I'm really bummed because I thought this pie would be terrific. I followed the instructions very carefully (and I bake pretty frequently), but my crust froze to a concrete like substance. Not s...