For a richer flavor, use brown butter in the crust. Simply melt the butter and continue cooking until it turns a nutty brown color. Let it cool slightly before mixing with the gingersnaps. If you don't have gingersnaps, you can use graham crackers or any other crisp cookie. Adjust the amount of sugar accordingly. Make sure the ice cream is softened enough to spread easily, but not completely melted. Otherwise, it will create an icy layer in the pie. For a more intense pumpkin flavor, add 1/4 teaspoon of pumpkin pie spice to the pumpkin mixture.
Frozen Pumpkin Pie
-
PREP TIME30 mins
-
COOK TIME15 mins
-
TOTAL TIME2 hrs 45 mins
-
SERVING8 People
-
VIEWS130
Escape the ordinary with this Frozen Pumpkin Pie, a delightful reimagining of the classic dessert. A buttery gingersnap crust cradles a layer of creamy vanilla ice cream, topped with a spiced pumpkin mousse. This cool and refreshing treat is perfect for any occasion, offering a symphony of textures and flavors that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate58 g
-
Cholesterol30 mg
-
Fiber2 g
-
Protein3 g
-
Saturated Fat11 g
-
Sodium374 mg
-
Sugar47 g
-
Fat18 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 300°F (150°C). (5 minutes)
02 Step
Recipe View In a small bowl, combine crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter until evenly moistened. (2 minutes)
03 Step
Recipe View Press the gingersnap mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. (3 minutes)
04 Step
Recipe View Bake for 15 minutes, or until the crust is set and lightly golden. Let cool completely. (30 minutes)
05 Step
Recipe View In a medium bowl, whisk together pumpkin puree, 1 cup sugar, salt, ginger, cinnamon, and nutmeg until smooth. (5 minutes)
06 Step
Recipe View Gently fold in the thawed whipped topping until just combined. Be careful not to overmix. (3 minutes)
07 Step
Recipe View Spread the slightly softened vanilla ice cream evenly over the cooled gingersnap crust. (2 minutes)
08 Step
Recipe View Pour the pumpkin mixture over the ice cream layer, spreading it evenly. (2 minutes)
09 Step
Recipe View Freeze for at least 2 hours, or until firm. (120 minutes)
10 Step
Recipe View Before serving, let the pie sit at room temperature for 5-10 minutes to soften slightly. Garnish with additional whipped topping and crushed gingersnaps, if desired. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Florian Cartercollier
Mar 15, 2025I made this for Thanksgiving and everyone loved it! It was a refreshing change from traditional pumpkin pie.
Antwan Larson
Jan 16, 2025I added a layer of caramel sauce between the ice cream and pumpkin layers, and it was delicious!
Cordie Abshire
Nov 4, 2024The directions were easy to follow and the pie turned out perfectly. I will definitely be making this again.
Mittie Kovacek
Sep 24, 2024This recipe is amazing! The gingersnap crust with the ice cream and pumpkin is a perfect combination.