Frosty Pumpkin Pie
Submitted by KONOR
Frosty Pumpkin Pie layers pecan ice cream and spiced pumpkin mousse in a gingersnap crust - a make-ahead frozen dessert that needs just 3 hours in the freezer.
YIELD
1 piePREP
30 minCOOK
20 minREADY
2 hrsThis is not your standard pumpkin pie.
A gingersnap crust holds a layer of pecan ice cream on the bottom and a swirled pumpkin mousse on top - both frozen together into a make-ahead dessert that works beautifully for holiday entertaining. The pumpkin filling gets its depth from brown sugar, aromatic bitters, and the classic trio of ginger, cinnamon, and nutmeg, all folded through whipped topping into a light, mousse-like texture.
Freeze for 3 hours, pull it out 15 minutes before serving, scatter pecans on top. No last-minute oven stress.
Kitchen Tips
- Make it at least 3 hours ahead - it holds well overnight in the freezer if you want to prep the day before
- The 15-minute room temperature stand before slicing is not optional; it softens just enough to cut cleanly through the crust
- Vanilla ice cream works as a substitute if pecan ice cream is hard to find
Ingredients
Directions
Heat oven to 350℉ (180℃).
Mix gingersnap crumbs and butter or margarine, melted.
Press firmly and evenly against bottom and side of 9 inchpie plate.
Bake 10 minutes. Cool.
FILLING: Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon.
Fold whipped topping into pumpkin mixture.
Spoon ice cream into gingersnap crust; spread to edge of crust.
Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours.
Let stand at room temperature 15 minutes before serving.
Sprinkle pecans in circle on pie.
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