Frosty Pumpkin Pie Recipe

Beat the summer heat with this incredibly refreshing Frosty Pumpkin Pie! This no-bake (partially) pumpkin pie recipe combines creamy pumpkin puree with cool ice cream for a dreamy, frozen dessert that's perfect for pumpkin lovers. Skip the oven and enjoy this chilled delight in minutes! (Note: Prep time excludes crust baking and initial freezing time).

Prep Time 15 mins
Cook Time 10 mins
Calories 282.4 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Frosty Pumpkin Pie 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Frosty Pumpkin Pie

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How to Make Frosty Pumpkin Pie

  1. Preheat oven to 350°F (175°C). Bake your favorite pie crust according to package directions. Let cool completely.
  2. In a large bowl, combine 1 (15 ounce) can pumpkin puree, ¾ cup packed light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, and a pinch of salt. Beat with a rotary beater or electric mixer until smooth.
  3. Gently fold in 2 cups of your favorite vanilla ice cream until just combined. Do not overmix.
  4. Pour the mixture into the cooled pie crust.
  5. Freeze for at least 4 hours, or until completely firm.
  6. Serve frozen. Garnish with whipped cream and a sprinkle of cinnamon, if desired.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

117g

Fat

32g

Carbs

13g

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