Quick Frozen Pumpkin Pie

  Desserts

“The holidays are the perfect time to try this quick twist on a traditional pumpkin pie,” “I often make it ahead, so it goes from freezer to feast!”

Quick Frozen Pumpkin Pie

Average Rating: 5

TOTAL TIME: Prep: 15 min. + freezing
YIELD: 8 servings.

Ingredients

  • 1 quart vanilla ice cream, softened
  • 3/4 cup canned pumpkin
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • Dash ground nutmeg
  • Dash ground cloves
  • 1 graham cracker crust (9 inches)
  • Whipped topping and pecan halves, optional

Instructions

  • 1. In a large bowl, combine the first eight ingredients; beat until smooth. Place bowl in freezer for 30 minutes or until filling starts to set, stirring every 10 minutes. Spoon into crust, mounding filling slightly in center. Cover and freeze until firm, about two hours.
  • 2. If desired, garnish with whipped topping and pecans; serve immediately.

Nutrition Facts

1 piece: 282 calories, 13g fat (6g saturated fat), 29mg cholesterol, 250mg sodium, 40g carbohydrate (33g sugars, 2g fiber), 4g protein.

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