EASY FREEZY PUMPKIN PIE
We made this recipe in third grade and the teacher sent a copy of the recipe home. I loved it so much I insisted my Mom make it, too. Ever since then it's become a Thanksgiving tradition each year. It has lasted the test of time because now I'm a mother of a third grader and we still make it! The pie requires no baking! And kids love it because it's made of ice cream.
Provided by T.L
Categories Fruits and Vegetables Vegetables Squash
Time 3h10m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 245.4 calories, Carbohydrate 35.3 g, Cholesterol 14.5 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 308.5 mg, Sugar 25.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Architecturespeaking Koncept
[email protected]This pie is a must-try for any pumpkin pie lover. It's easy to make and it always turns out delicious.
Shoba dab
[email protected]I'm not a fan of pumpkin pie, but I really enjoyed this one. The crust was flaky and the filling was creamy and flavorful.
Jacob Harris
[email protected]This pie is so rich and creamy. It's definitely a special occasion dessert.
Marjan Bajwa
[email protected]I love the combination of pumpkin and spices in this pie. It's the perfect fall dessert.
Sophie Mabbott
[email protected]This pie is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Qa amrit Vdvdv
[email protected]I'm not sure what went wrong, but my pie turned out really runny. I followed the recipe exactly, so I'm not sure what happened.
ZaitZ
[email protected]This is the best pumpkin pie recipe I've ever tried. It's so easy to make and it always turns out perfect.
Violet Mikita
[email protected]I made this pie for a potluck and it was a huge hit. Everyone loved it!
Kasim Khan
[email protected]This pie is so versatile. I've made it with different spices, different types of nuts, and even different fruits. It's always delicious.
Kyeswa Charles
[email protected]I'm allergic to nuts, so I substituted graham cracker crumbs for the pecans in the crust. It turned out just as delicious.
Susan Bridges
[email protected]This pie is a great way to use up leftover pumpkin puree. I always have some left over after making pumpkin soup, and this is the perfect way to use it up.
Akib Rahman
[email protected]I love that this recipe uses fresh pumpkin puree. It gives the pie a much richer flavor than canned puree.
Alabi Olamilekan
[email protected]This pie is so easy to make, even for a novice baker like me. The instructions are clear and concise, and the pie turned out perfectly.
Mitch Nelson
[email protected]I'm not a huge fan of pumpkin pie, but this recipe changed my mind. The crust was flaky and the filling was creamy and flavorful.
summerxvibes x
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The crust was soggy and the filling was bland.
Lisa Doyle
[email protected]This recipe is a keeper! I love that I can make it ahead of time and freeze it. It's perfect for busy holiday seasons.
Areeba Khan
[email protected]I've made this pie several times now and it always turns out great. The crust is always flaky and the filling is smooth and creamy.
Kwanele Dladla
[email protected]This pumpkin pie was a hit at our Thanksgiving dinner! The flaky crust and creamy filling were perfect, and the step-by-step instructions made it easy to follow.