Posted in Dessert, Holiday Good Eats

Tasty Treat Thursdays: Frozen Pumpkin Pie Dessert

Frozen Pumpkin Pie Dessert


1-1/2 cups cinnamon graham cracker crumbs
1 tablespoon granulated sugar
1/4 cup butter, melted

3/4 cup canned pumpkin (not filling)
3/4 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 cups frozen whipped topping, thawed
2 cups vanilla bean ice cream, softened

Crust: Preheat oven to 300 degrees. In a small bowl mix together the graham cracker crumbs and sugar. Stir in the melted butter until evenly coated. Press into the bottom and sides of a 9″ pie plate. Bake for 15 minutes. Allow to cool, then place in the freezer until well chilled, at least one hour.

Pie: Let the ice cream sit at room temperature for 10 minutes, to soften it. Spread the softened ice cream over the frozen crust. Freeze the crust and ice cream for 1-2 hours or overnight.

In a medium sized bowl stir together the pumpkin, sugar, salt and spices. Fold in the whipped topping until well combined.

Spoon the pumpkin mixture over the ice cream and smooth. Freeze for at least 2 hours.

Let the pie sit at room temperature for 5 minutes before serving. Slice and top with whipped cream, if desired.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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