Frosty Pumpkin Pie

A creamy, frozen pumpkin pie filled with vanilla ice cream, warm fall spices, and fluffy whipped topping, all nestled in a buttery graham cracker crust. A refreshing twist on a classic fall favorite!

Author: Annie McDaniel

Print

With ImageWithout Image

FROSTY PUMPKIN PIE

A creamy, frozen pumpkin pie filled with vanilla ice cream, warm fall spices, and fluffy whipped topping, all nestled in a buttery graham cracker crust. A refreshing twist on a classic fall favorite!

Cook modePrevent screen from turning off

Ingredients

Graham Cracker Crust

• 1 1/4 cups crushed graham crackers
• 1/4 cup sugar
• 1/2 cup (1 stick) butter, melted

Pumpkin Filling

• 1 pint vanilla ice cream, softened
• 1/2 cup pumpkin puree
• 1/2 cup sugar
• 2 cups whipped topping
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Pinch of salt

Instructions

1. Combine crushed graham crackers, sugar, and melted butter. Press mixture into the bottom and sides of a pie plate. Refrigerate for 1 hour.
2. In a bowl, mix pumpkin puree, sugar, ginger, cinnamon, nutmeg, cloves, and salt until well combined. Fold in whipped topping.
3. Line the graham cracker crust with vanilla ice cream.
4. Pour pumpkin filling over the top of the ice cream layer.
5. Cover and freeze at least 2 hours or until firm.
6. A sprinkle of cinnamon or a dollop of whipped topping makes a pretty finishing touch.