Skip to main content New this month
Get the Allrecipes magazine

Frozen Pumpkin Pie

Rated as 4.58 out of 5 Stars

"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 cals
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. 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.
  3. In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
  4. 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

Similar recipes

Reviews

Read all reviews 37
  1. 43 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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

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...

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...

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!

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...

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...

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

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 ...

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...

This pie is amazing! It was a perfect dessert for a fall party, with traditional ingredients and a fun spin! Don't hesitate to make this!