Frozen Ice Cream Pumpkin Pie Recipes

PUMPKIN ICE CREAM PIE

Steps:

• Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
• In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
• Add the graham cracker crumbs, granulated sugar, and stir to combine.
• Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
• Bake for 10 minutes; set aside to cool. While pie cools, make the filling.
• To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
• Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
• Prior to slicing, you may wish to place pie on counter for about 15 minutes so it's not as firm. Optionally, top with whipped cream before serving.

NO-CHURN PUMPKIN PIE ICE CREAM

Steps:

• Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
• Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
• Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.

GRANDMA'S PUMPKIN ICE CREAM PIE

Steps:

• Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
• Cover and freeze until firm, about 2 hours.

CINDY'S PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
• In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
• Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

PUMPKIN PIE ICE CREAM PIE (VERY EASY)

Steps:

• 1. As quick as 1,2,3 steps! Mix all ingredients by hand until incorporated.
• 2. Pour into prepared graham cracker pie crust.
• 3. Place in freezer to harden overnight. Done! Feel free to top with whipped cream, caramel ice cream topping, crushed Heath bars, whatever you enjoy. Guests always think that it's much more complicated than it is... it will be our little secret!

EASY FREEZY PUMPKIN PIE

Steps:

• In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.

FROZEN PUMPKIN PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
• In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
• Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.