While pumpkin pie deserves respect as a Thanksgiving icon, it's fun to shake up tradition. Surprise your family and friends with a frozen pie this year--it just might become one of their holiday favorites. No need to let them know how easy it is. Source: EatingWell Magazine, November/December 2007

Kathy Farrell-Kingsley
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.

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  • To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.

  • Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.

  • To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Tips

Make Ahead Tip: Cover and freeze the pie for up to 3 days.

Equipment: 9-inch deep-dish pie pan

Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

231 calories; 5.2 g total fat; 1.5 g saturated fat; 4 mg cholesterol; 146 mg sodium. 149 mg potassium; 42.3 g carbohydrates; 2.1 g fiber; 28 g sugar; 3.9 g protein; 4054 IU vitamin a iu; 1 mg vitamin c; 34 mcg folate; 111 mg calcium; 2 mg iron; 17 mg magnesium; 26 g added sugar;

Reviews (22)

Read More Reviews
22 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/01/2016
This was delicious novel and simple to make. I used organic vanilla bean ice cream and doubled the spices using freshly grated nutmeg. Organic ginger snap crust added a great contrast in flavor and texture. I'm not sure how many servings this is intended to make as the recipe says 1. Read More
Rating: 5 stars
11/29/2013
Delectably Delicious Dessert This was the perfect end to Thanksgiving dinner. I made it with gluten free gingersnaps and all natural/organic ingredients. I also made mine into two smaller more shallow pies. Scrumptious!! Pros: Easy to make flavorable frozen treat Cons: Thaws/ gets soft very quickly Read More
Rating: 4 stars
11/20/2013
Pumpkin Puree Question I typically do not use canned pumpkin in any of my recipes. Will I need to strain my pureed pumpkin through cheesecloth so that it won't potentially water-down the recipe? Does anyone else prepare their own pumpkin? Read More
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Rating: 4 stars
01/01/2012
Very Yummy!! I cut the brown sugar to 1/4 c of light brown sugar and it was still too sweet for me. Next time I make it I'm going to use fat free/sugar free vanilla frozen yogurt and nix the brown sugar completely. The ginger snap crust gives a lot of sweetness to the pie. The way I made it tonight if I added a dollop of whippped topping the sweetness would have been over the top. Pros: Easy light tasty Cons: Too sweet for my taste Read More
Rating: 5 stars
11/26/2011
good to the last... piece! Like other reviews I used the store bought graham crust and it's absolutely yummy! I have all the spice available at home so this pie was an easy recipe. The whip cream on top makes it even better!!!! My pie isn't as white as the picture in the recipe. It does look like a pumpkin pie just a little lighter in color. Pros: light quick and simple Read More
Rating: 5 stars
11/20/2011
tasty I used gluten free gingersnaps and it was mighty delicious Pros: So easy to make Read More
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Rating: 5 stars
10/30/2011
We made this and brought to the in laws for our Thanksgiving (Canada eh). This pie was EXCELLENT! Very light pie crust was amazing - we substituted the raisins with prunes and would highly recommend. This will be a welcome addition to every Thanksgiving meal from this point forward. Read More
Rating: 5 stars
10/30/2011
Is this supposed to use a big can of pumpkin puree or a small one? It's not really that clear. Thank you! Read More
Rating: 5 stars
10/30/2011
The small can of pumpkin is more than you need for the 1 CUP called for in the recipe. Read More
Rating: 5 stars
10/30/2011
It says one cup of canned puree so it doesn't matter what size can it comes out of you just use one cup. Read More
Rating: 5 stars
10/30/2011
This is really freaking good! Read More
Rating: 5 stars
10/30/2011
Great recipe!! Easy and delicious!! I used vanilla Soy ice cream instead of regular vanilla ice cream and gluten free gingersnap cookies (for the crust) and it came out delicious. Also if you like pumpkin ice cream this recipe is perfect for you. Read More
Rating: 5 stars
10/30/2011
Made this pie yesterday Thanksgiving. My husband declared it the hit of the meal and he is not a big sweets eater. Used soy ice cream as did another reviewer. Extremely delicious. KelC Read More
Rating: 5 stars
10/30/2011
I also made this for Thanksgiving and it was a hit. I like it better than regular pumpkin pie because it doesn't leave me feeling like I ate a brick. I used Bryers fat free vanilla ice cream which is creamy and delicious although I did have to put a little bit more of the spices in to suite my taste. This is going to be a new tradition in our house! Read More
Rating: 5 stars
10/30/2011
I am definitely making this again next year! I did find that the recipe was too large for one pie tin. I would actually recommend using a 1 1/2 times recipe which will perfectly fit two 9" pie tins. Then you'll be able to use up a full 1.5 quart of icecream and you'll have enough to last through the weekend along with all your Thanksgiving leftovers. Read More
Rating: 5 stars
10/29/2011
I loved this recipe! I made it last year at Thanksgiving and everyone loved it. I substituted Craisins for the raisins and it was even better! I love to try new recipes. Read More
Rating: 5 stars
10/29/2011
Amazing! Tastes just like pumpkin pie but not as thick or filling! And love love love the ginger snaps as the crust! Will make again indefinitely!! Read More
Rating: 5 stars
10/29/2011
I can't wait to try this! Instead of vanilla ice cream I'm going to use Edy's Light Pumpkin ice cream. I hope it turns out. Wish me luck!!:) Read More
Rating: 5 stars
10/29/2011
I made this for Thanksgiving last year and it was AMAZING! I love it even more than regular pumpkin pie. It will definitely be a staple for Thanksgiving dinner for years to come!:-) Read More
Rating: 5 stars
10/29/2011
A big hit with adults and kids alike! For an amazingly simple 3-ingredient variation to lighten the load of a busy kitchen use a ready-made graham crust and 1 cup pre-spiced pumpkin pie filling with the 4 cups light vanilla ice cream. Read More
Rating: 5 stars
10/29/2011
This was an amazing recipe easy to make full of taste the teenagers loved it as well as the adults! Read More
Rating: 4 stars
10/29/2011
Light and Delicious I made some modifications based on what I had in my kitchen. First of all I cut the recipe in half and used 1 pre-made graham cracker crust I substituted lite cool whip for ice cream I also used 1/2 teaspoon pumpkin pie spice instead of the spices recommended It satisfied my pumpkin craving and my husband enjoyed it as well! Read More