5 from 3 votes
Frozen Pumpkin Ice Cream Pie
Frozen Pumpkin Ice Cream Pie is a fun twist on a classic Thanksgiving dessert with gingersnap crust, brown sugar, pumpkin, and ice cream.
Prep Time
10 mins
Cook Time
10 mins
Total Time
4 hrs 20 mins
Servings:
10
Servings
Calories:
278 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Ginger Snap Crust:
- 1 1/2 cups gingersnap cookies , processed into crumbs (about 8 ounces)
- 1/4 cup sugar
- 1/3 cup butter melted, unsalted
Pie Filling:
- 1 cup pumpkin puree canned
- 1/2 cup brown sugar packed
- 2 teaspoons pumpkin pie spice
- 3 cups vanilla ice cream
Instructions
- Preheat oven to 350 degrees.
- Stir together cookies, sugar, and butter until well combined.
- Add crust mixture to a pie plate and press down evenly.
- Bake for 10 minutes then let cool completely.
- In a large mixing bowl whisk together pumpkin puree, brown sugar, and pumpkin pie spice.
- Whisk in the vanilla ice cream.
- Pour into cooled pie plate.
- Freeze for 4 hours before serving.
Cup of Yum
Nutrition Information
Calories
278kcal
(14%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
34mg
(11%)
Sodium
122mg
(5%)
Potassium
207mg
(4%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
4170IU
(83%)
Vitamin C
1mg
(1%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 Servings
Amount Per Serving
Calories 278
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 122mg | 5% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 4170IU | 83% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.