You know what just screams Thanksgiving to me?
It’s not gathering with family, both near and far.
It’s not stuffing myself silly, all day long.
It’s not the sound of my sons, nieces and nephews laughter filling the air.
It’s ice cream.
Yes, I’m serious. It’s also possible that I’m functioning on way too little sleep. If you can call it functioning.
Why ice cream you may be wondering. Well, because when you add to the ice cream a cinnamon graham cracker crust, some pumpkin, whipped cream and inviting spices, you have yourself one amazing pie.
A pumpkin pie to be exact. Frozen pumpkin pie. It’s so good that even pumpkin pie haters have been known to eat it. True story. I tested it out on my family last weekend, and both pumpkin pie haters devoured their pieces.
Guess who will be in charge of dessert for Thanksgiving this year? This lady.
Ingredients
- 1-1/2 cups cinnamon graham cracker crumbs
- 1 tablespoon granulated sugar
- 1/4 cup butter, melted
- 3/4 cup canned pumpkin {not pumpkin pie filling}
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-1/2 cups frozen whipped topping, thawed
- 2 cups vanilla bean ice cream, softened
Instructions
- Preheat oven to 300 degrees.
- In a small bowl mix together the graham cracker crumbs and sugar. Stir in the melted butter until evenly coated. Press into the bottom and sides of a 9" pie plate. Bake for 15 minutes. Allow to cool, then place in the freezer until well chilled, at least one hour.
- Let the ice cream sit at room temperature for 10 minutes, to soften it. Spread the softened ice cream over the frozen crust. Freeze the crust and ice cream for 1-2 hours or overnight.
- In a medium sized bowl stir together the pumpkin, sugar, salt and spices. Fold in the whipped topping until well combined.
- Spoon the pumpkin mixture over the ice cream and smooth. Freeze for at least 2 hours.
- Let the pie sit at room temperature for 5 minutes before serving. Slice and top with whipped cream, if desired.
Adapted from AllRecipes.com
Sweet Tooth Friday
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{ 29 comments… read them below or add one }
Thanks for the linky. I linked up my peppermint cake, it’s from last year, but I never shared it in linkies until now. I can’t believe I am first, I am usually late to the parties.
Have a fab weekend.
Peppermint cake sounds wonderful! Thanks for joining in!
I have never had frozen pumpkin pie…is it like the DQ blizzard? My son loves pumpkin pie so I might just have to try this out on him:-) Thank you for hosting each week.
I’ve never had the DQ blizzard! Let me know if you have a chance to try it.
Alli- that ice cream pie looks fantastic. Perfect for the not pumpkin pie eaters in my family. Thanks for sharing and hosting!
This is perfect! I love the flavor of pumpkin pie, but not the texture – so this would be a perfect solution! (Not that I need to find a way to eat MORE pie/sweets.lol) That nice thick cinnamon graham crust looks amazing….b/c the crust is the best part of any pie
I’ve linked up Chocolate Turtle Cake!
I totally agree, the crust is the best part!
Okay so I love any kind of frozen ice cream cake and the fact this is a pumpkin pie is just making me go insane for a piece! How cool!
I love anything ice cream cake too!
That looks delicious! We are a family of pumpkin pie lovers, I bet they would love this version of it! Thanks for the linky!
It’s a nice change from the traditional pumpkin pie, even if you are lovers of the original.
That pie sounds excellent! I’d much rather eat one of these than a traditional pumpkin pie. I’ll scream, too…Yum!
Lol! Thanks for the tweet!
What a great idea!!! That looks delicious and it seems like a fantastic dessert especially because you don’t have to bake the whole thing ( after the crust) – just pop in the freezer!
It is very easy, just takes a little bit of time. Just a warning, don’t try a store bought graham cracker crust, it will crumble when you add the ice cream. I learned that one the hard way.
Your pie looks yummy! I always look forward to seeing everyone’s sweets they made during the week on your Sweet Tooth Friday post. Thanks for always hosting! I didn’t make any sweets this week, but hope to be back next week with something new. Have a great weekend!
I hope you link up next week! I’m glad you stopped by anyway.
That looks terrific. We linked a wonderful pumpkin cheesecake today and we also have cranberry couscous on the menu this week.
Cheesecake? Now you’re talking my language.
Your pie looks scrumptious!
Thanks much!
mmmm this sounds yummy!!
That Frozen Pumpkin Pie looks incredibly amazing!
Your Frozen Pumpkin Pie looks delightful! Thanks for hosting and have a wonderful weekend!
Your recipe looks GREAT! I posted Pumpkin Ice Cream (Dairy Free).
Ohhh, pumpkin ice cream sounds lovely!
This looks delicious! You should enter it in the Gygi Guest Post Pie Contest!
Thanks for letting me know. I’ll check it out.
Great Pumpkin Pie! My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
Miz Helen
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