Frozen Pumpkin Ice Cream Pie Recipes
PUMPKIN ICE CREAM PIE
Although it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. "This make-ahead dessert is delicious any time of year," reports Suzanne McKinley of Lyons, Georgia.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm. , In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. , Remove from the freezer 10-15 minutes before serving.
Nutrition Facts : Calories 247 calories, Fat 12g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN ICE CREAM PIE
The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!
Provided by Averie Sunshine
Categories Ice Cream & Frozen Treats
Time 4h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
- In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
- Add the graham cracker crumbs, granulated sugar, and stir to combine.
- Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
- Bake for 10 minutes; set aside to cool. While pie cools, make the filling.
- To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
- Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
- Prior to slicing, you may wish to place pie on counter for about 15 minutes so it's not as firm. Optionally, top with whipped cream before serving.
Nutrition Facts : Calories 159 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 55 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GRANDMA'S PUMPKIN ICE CREAM PIE
My grandma's treasured recipe for a delicious, easy dessert, perfect for early fall. Garnish with sliced pecans and swirl on a few loose graham cracker crumbs and top with whipped cream, if desired.
Provided by Valetta Gale Cannon
Categories Fruits and Vegetables Vegetables Squash
Time 2h10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
- Cover and freeze until firm, about 2 hours.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 29 mg, Fat 14.8 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 446.4 mg, Sugar 39.8 g
FROZEN PUMPKIN PIE
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.
Provided by Carolyn
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- 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 : Calories 393.3 calories, Carbohydrate 57.6 g, Cholesterol 29.8 mg, Fat 18 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 374.2 mg, Sugar 46.9 g
FROZEN PUMPKIN PIE
"As a rule, I don't like pumpkin," admits Diane Hixon of Niceville, Florida. "But this light, melt-in-your-mouth pie is an exception!" Just fill a convenient graham cracker crust with a cool combination of canned pumpkin and vanilla ice cream for an unexpected taste sensation.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine ice cream, pumpkin, brown sugar, salt, cinnamon, ginger and nutmeg; mix well. Pour into crust. Freeze for 4 hours or until firm.
Nutrition Facts :
FROZEN PUMPKIN ICE CREAM PIE
Frozen Pumpkin Ice Cream Pie is a fun twist on a classic Thanksgiving dessert with gingersnap crust, brown sugar, pumpkin, and ice cream.
Provided by Sabrina Snyder
Categories Dessert
Time 4h20m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 278 kcal, Carbohydrate 40 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 34 mg, Sodium 122 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
FROZEN PUMPKIN ICE CREAM PIE
Make and share this Frozen Pumpkin Ice Cream Pie recipe from Food.com.
Provided by JackBauer
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix butter with the nilla cookies. Crush the nilla cookies in with the butter.
- Put the mixture on the bottom of a pie pan.
- Bake at 350 for a hour.
- Mix the spices, ice cream and pumpkin in a bowl.
- Pour the Pumpkin mixture over the baked nilla cookies.
- Put the pie in the fridge for 3 hours or until frozen.
Nutrition Facts : Calories 461.1, Fat 27.7, SaturatedFat 14.4, Cholesterol 62.2, Sodium 266.4, Carbohydrate 50.8, Fiber 2.1, Sugar 16.2, Protein 5
FROZEN PUMPKIN PIE
Make and share this Frozen Pumpkin Pie recipe from Food.com.
Provided by strawberryjane
Categories Pie
Time 4h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the pumpkin, corn syrup, spices, and nuts in a large bowl.
- Fold in the whipped topping.
- Spoon mixture into crust.
- Freeze until firm,about 4 hours.
- Let stand at room temperature for 15 minutes before serving.
- Top with extra whipped topping before serving!
Nutrition Facts : Calories 504.1, Fat 26.1, SaturatedFat 11.1, Sodium 359.1, Carbohydrate 68.8, Fiber 2.6, Sugar 35.8, Protein 4.1
FROZEN ICE CREAM PUMPKIN PIE
Oh my, are you in for a treat, this is a wonderful twist to the regular pumpkin pie, and what a taste! (note: plan ahead, this pie needs to freeze)
Provided by Kittencalrecipezazz
Categories Pie
Time 30m
Yield 1 9inch pie
Number Of Ingredients 7
Steps:
- Fill pie crust with ice cream; freeze until solid.
- In a medium bowl, combine pumpkin, whipped cream, sugar, spice and salt.
- Spoon mixture over the frozen layer of ice cream in crust; freeze until solid.
- TO SERVE: Remove pie from freezer, and place in refrigerator for 1 hour before serving.
- Garnish with additional real whipped cream.
Nutrition Facts : Calories 3227.7, Fat 168.9, SaturatedFat 79.2, Cholesterol 391, Sodium 2918.9, Carbohydrate 420.9, Fiber 8.7, Sugar 313.9, Protein 30.5
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