Frozen Pumpkin Ice Cream Pie is a fun twist on a classic Thanksgiving dessert made with gingersnap crust, brown sugar, pumpkin puree, and ice cream.
Thanksgiving just isn’t the same without a Pumpkin Pie. If you’re tired of the same traditional recipe, you can add a delicious twist to it with this Frozen Dessert version! The pumpkin and ice cream filling is a favorite with kids and brings an unexpected change to the holidays.
FROZEN PUMPKIN ICE CREAM PIE
You don’t have to be a huge fan of pumpkin to love this Pumpkin Ice Cream Pie! The traditional pumpkin pie ingredients, like Pumpkin Spices and pumpkin puree, get a rich and creamy make-over from quality Vanilla Ice Cream. The thick, creamy vanilla goes perfectly with the pumpkin flavor and cinnamon spices.
Pumpkin with ice cream might not be a Pumpkin Pie recipe that you’d automatically think of, but it’s sure to become one of your favorite recipes. This stress-free pumpkin pie has easy to follow directions and is full of ice cream and pumpkin goodness. The rich and sweet flavors are sure to make it a hit with friends and family!
If you’ve already missed the holidays, there’s no need to save this treat for next year. The easy frozen pie is the perfect way to use up any leftover pumpkin ingredients. Just combine them with ice cream for a new take on the Thanksgiving dessert.
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TIPS FOR MAKING FROZEN PUMPKIN ICE CREAM PIE
- Prep time: Preheat the oven, and get your pie dish out.
- Cookie crumble crust: Start by adding your gingersnaps to a food processor, and pulse until they are broken into crumbs. Then melt butter in the microwave. Add the cookie crumbs, granulated sugar, and melted butter to a bowl and mix the homemade cookie crust ingredients together. Press the mixture in an even layer on the pie plate.
- Baking time: Bake the pie crust for 10 minutes and let it chill completely as you prep the filling.
- Pumpkin mixture: Take the ice cream from the freezer a little in advance so it’s softened. Add the pumpkin puree, brown sugar, and pumpkin pie spice to a large mixing bowl. Whisk the soft pumpkin mixture together. Then scoop in the prepared vanilla ice cream, and stir it into one mixture. Pour the pumpkin filling into the prepared pie plate.
- Freeze: Cover the dish and put it in the freezer for at least 4 hours to firm before serving.
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VARIATIONS ON FROZEN PUMPKIN ICE CREAM PIE
- Crust recipe: Instead of making the pie crust with gingersnap cookies, you can try alternative crusts. Use graham cracker crumbs for a cracker crust, or use Oreo cookies to make a chocolate crumb crust. Another option is to use a store-bought crust. Just take the pre-made, traditional pie crust out of the fridge and add the filling to it.
- Chocolate ice cream: For a rich, chocolate flavor, you can replace the vanilla ice cream with delicious Chocolate Ice Cream.
- Chocolate chips: Another way to incorporate chocolate into the recipe is by folding chocolate chips into the filling. You can use milk, dark, semisweet, or white chocolate depending on your preference.
- Nuts: For some extra crunch, add toasted pecans, walnuts, or almonds to the pie. You could also top it off with toasted pumpkin seeds.
- Toppings: There are lots of ways you can top off the Frozen Pumpkin Ice Cream Pie. For a beautiful presentation, dust the surface with ground cinnamon, powdered sugar, or large grain sugar. You could also add Whipped Cream, Caramel Sauce, or Hot Fudge.
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HOW TO STORE FROZEN PUMPKIN ICE CREAM PIE
- Serve: You have to let the Pumpkin Ice Cream Pie set in the freezer for at least 4 hours before you take it out to serve it. Don’t leave it at room temperature for more than 2 hours at a time.
- Store: Any leftover pie can be kept in the freezer for 2 weeks to a month. Cover the dish in foil or plastic wrap to keep it fresh. You can also make it in advance and store the whole pie in the freezer until you’re ready to serve it.
Ginger Snap Crust:
- 1 1/2 cups gingersnap cookies , processed into crumbs (about 8 ounces)
- 1/4 cup sugar
- 1/3 cup unsalted butter , melted
- 1 cup canned pumpkin puree
- 1/2 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 3 cups vanilla ice cream
- Preheat oven to 350 degrees.
- Stir together cookies, sugar, and butter until well combined.
- Add crust mixture to a pie plate and press down evenly.
- Bake for 10 minutes then let cool completely.
- In a large mixing bowl whisk together pumpkin puree, brown sugar, and pumpkin pie spice.
- Whisk in the vanilla ice cream.
- Pour into cooled pie plate.
- Freeze for 4 hours before serving.
Im guessing very soft ice cream?
Hello Sabrina and everyone! 🙂
Any comments on brands of ginger cookies to use for this recipe will be appreciated. Thank you, Linda
This was a great addition to the other pies I made for Thanksgiving. Thanks!