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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

Gallery

Read the full recipe after the video.

Recipe Summary test

total:
2 hrs 20 mins
Servings:
10

Nutrition Profile:

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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

1 slice
231 calories; protein 3.9g; carbohydrates 42.3g; dietary fiber 2.1g; sugars 27.7g; fat 5.2g; saturated fat 1.5g; cholesterol 4mg; vitamin a iu 4053.8IU; vitamin c 1.1mg; folate 34mcg; calcium 111.2mg; iron 1.8mg; magnesium 17.5mg; potassium 148.6mg; sodium 146mg; thiamin 0.1mg; added sugar 26g.

3 other carbohydrate, 1 fat

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