Frosty Pumpkin Pie
"I haven't had a chance to try this yet, but it looks like a great Summer dessert for pumpkin fans! Prep time does not include time to bake the crust or to freeze pie."
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 9inch pie
- Serves:
- 8
ingredients
- 1 9 inch pie shell, baked
- 1 cup pumpkin puree
- 1⁄2 cup packed brown sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1 quart vanilla ice cream or 1 quart soy ice cream, softened
directions
- Combine pumpkin, brown sugar, salt, and spices with a rotary beater.
- Blend in ice cream.
- Pour into pie shell; freeze until firm.
- Serve frozen, garnished with whipped cream if desired.
- Note: This pie can be dairy-free if a non-dairy crust and soy ice cream are used!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My 2 pumpkin pie lovers Absolutly loved this! I tripled the recipe. Made it in my vita mix. Used Breyers carb smart ice cream made with splenda. It has 4 grams net carbs and only 1 cup of sugar but tripled everything else. I skipped the crust put it in a pie pan and the rest I put into a freezer storage bag.
RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
