Frozen pumpkin pie is a delicious frozen dessert, with coffee ice cream sitting inside a gingersnap crust. Looking for an alternative to traditional pumpkin pie? Try this easy pumpkin recipe! You may also love our sweet potato pie!
It’s pumpkin spice season! Raise your hands high if you’re ready for pumpkin spice everything. We’re ready to cozy up with our hoodies, hot drinks and baked muffins. But in reality, the weather most days is still warm outside and instead of a hoodie and coffee, I’m ready to run to the local ice cream shop for a cool, creamy dessert.
Pumpkin spice lattes are what everyone is raving about, so why not turn it into a pumpkin spice latte frozen dessert? This Frozen Pumpkin Pie gives you the best of both worlds…those classic cinnamon, pumpkin spice flavors in a no-bake pumpkin dessert that is cool and refreshing.
Why you’ll love this recipe:
- Cool and refreshing for warm fall days.
- Make ahead dessert for holiday dinners, which frees up your time.
- The delicious flavor of a pumpkin spice latte in a pie.
- No need to turn on the oven.
How to Make a Gingersnap Crust
This easy pie recipe starts with a gingersnap crust. You could use any type of crust that you’d like….a prebaked traditional pie crust, graham cracker crust, oatmeal crust. But when I think pumpkin, gingersnaps immediately come to mind. The snappy ginger flavor will pair so well with the spices in the pumpkin filling.
Simply crush gingersnap cookies either with a rolling pin or in a food processor. Add sugar and melted butter. Mix well and press into the bottom of a deep dish, 9″ pie plate. If you don’t have a deep dish pie plate, you’ll have enough filling to make two smaller pies. And two pies is not a bad thing at all.
How to Make Frozen Pumpkin Pie
The filling to this frozen pumpkin pie is easy. Simply mix together a can of pumpkin puree, brown sugar, salt and spices. We like our pumpkin pies packed with flavor and spice, so feel free to adjust the amount of spices you add to your liking.
Once that is mixed together, it’s time to add coffee ice cream. Take the ice cream out of the freezer 15-20 minutes before making this recipe. You’ll want it to be softened so that it mixes into the pumpkin.
Spread the ice cream mixture into the prepared gingersnap crust.
Don’t like the flavor of coffee? Use pumpkin ice cream or simply vanilla.
Frozen Pumpkin Pie Toppings
After you’ve frozen the pumpkin pie (which will take at least 4 hours), it’s time to serve the pie. We like topping our pumpkin pie with:
- whipped cream
- extra gingersnap crumbs
- caramel topping
It’s so good.
Frozen Pumpkin Pie
Ingredients
For the Crust:
- 1 1/2 cups crushed gingersnaps
- 1 tablespoon granulated sugar
- 1/4 cup melted butter
For the Pie:
- 15 ounces canned pumpkin
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 32 ounces coffee flavored ice cream softened
For the Topping:
- Whipped cream
- Additional gingersnap crumbs
- Caramel Topping
Instructions
- Remove the ice cream from the freezer 15-20 minutes before making the recipe.
- In a small bowl, combine the gingersnap crumbs, sugar and butter. Mix well.
- Pat the buttery crumbs into the bottom and up the sides of a deep dish 9″ pie plate.
- In a large bowl, combine the pumpkin, sugar, salt, cinnamon and pumpkin pie spice. Mix until well combined.
- Fold in the softened ice cream and mix well.
- Pour the ice cream mixture into the prepared gingersnap crust.
- Place the pie in the freezer and freeze for at least 4 hours or until firm.
- For serving, top each slice of pie with whipped cream, gingersnaps and caramel topping, if desired.
I can’t buy pumpkin spice or can pumpkin where I live in Australia. Can I make the pumpkin spice from scratch? What are the ingredients?
THANKS
This sounds so and looks so yummy!! I will be making this for Thanksgiving pie table and will let you know how everyone likes it!! Marie Goodson
I can’t wait to try this recipe. I bought the gelato today and ginger snaps. It will be a nice change from plain old pumpkin pie. Will let you know how it turns out. Thanks for the recipe.