Frozen Pumpkin Pie
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Frozen Pumpkin Pie
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This frozen pumpkin pie is like eating a slice of frosty pumpkin ice cream with a crumbly graham cracker and pecan crust.
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Ingredients
For the crust:
- 4 Graham crackers crushed
- ¼ cup pecans chopped
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 tablespoons butter melted
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
For the filling:
- 1 ½ cups heavy cream
- ¼ teaspoon vanilla
- 11 tablespoon powdered sugar
- 3 egg whites
- 2 teaspoons lemon juice
- ¼ teaspoon cream of tartar
- 15 ounces pumpkin puree
- 6 ounces plain greek yogurt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
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Instructions
- Preheat oven to 350ºF and line a 9 x 5 x 3-inch loaf pan with plastic wrap.
- In a medium bowl combine the crushed graham crackers, pecans, flour, sugar, salt, and cinnamon. Add the melted butter and stir to form a wet, sand-like mixture.
- Spread the graham cracker mixture into a 9×9 inch square-baking pan. Bake for 10 minutes, stirring twice. Remove from the oven and allow to cool completely.
- In a separate bowl, whisk the heavy cream with the vanilla and 1 tablespoon powdered sugar until the whipped cream forms stiff peaks. Refrigerate.
- In a separate large bowl, beat the egg whites on medium speed until they are “frothy”. Add the lemon juice and cream of tartar then begin to mix at high speed, gradually adding the powdered sugar, until stiff peaks form. Set aside.
- In a large bowl stir together the pumpkin pureé, yogurt, pumpkin spice, and the remaining ½ teaspoon cinnamon.
- Gently fold egg white mixture into the pumpkin mixture, until combined. Repeat with the whipped cream.
- Sprinkle half of the graham cracker crust in the bottom of the lined loaf pan. Using a spatula, spread 4 cups of the pumpkin mixture over the crumble and press slightly with the spatula.
- Top the filling with the remaining graham cracker crust followed by the pumpkin mixture.
- Smooth the top out with the spatula and cover with plastic wrap. Freeze for at least 6 hours and up to 24 hours.
- To serve, invert the loaf pan onto a chilled serving platter and lightly tug on the plastic wrap to remove the loaf.
- Let the frozen pie stand at room temperature for 10 minutes before slicing and serving.
Nutrition Information
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Serving
1 slice
Calories
321kcal
(16%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
59mg
(20%)
Sodium
161mg
(7%)
Potassium
249mg
(7%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
9020IU
(180%)
Vitamin C
3mg
(3%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 321kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 59mg | 20% |
| Sodium | 161mg | 7% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 9020IU | 180% |
| Vitamin C | 3mg | 3% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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