Frosty Pumpkin Ice Cream Pie (Oamc)

Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

A twist to an all time favorite. A make-a-head treat. ***Note*** Great for OAMC. This recipe is easily doubled and freezes well. If properly wrapped this will keep 6-8 weeks in the freezer.

Ingredients Nutrition


  1. To prepare crust:.
  2. Combine graham cracker crumbs with melted butter and sugar.Reserve about 3/4 cup of this mixture for topping. Press remaining crumb mixture firmly into buttered 9 inch pie plate. Chill 45 minutes before filling.
  3. To prepare filling:.
  4. Mix together the pumpkin, brown sugar, salt and spices. Stir ice cream to soften; then fold into pumpkin mixture. Pour into prepared crust. Combine reserved graham cracker crumbs with chopped nuts; sprinkle nut mixture over pie filling and freeze until needed.
  5. When ready to serve add additional toppings carmel and whipped topping.
Most Helpful

3 5

I always pre-bake graham crusts; this one had a little too much butter for that and the sides slumped. I was able to press them back up with the side of a metal measuring cup while it was still hot. The crust eventually solidified rock hard; it was very difficult to eat with just a fork. Next time, I might forgo the pre-bake. We used Pumpkin Ice Cream as the filling and skipped the topping.

5 5

Great! I cheated and used a premade crust. I used pumpkin pie spice instead of the mixture and decreased the sugar. Thanks for the recipe !

5 5

What's not to like? I used some of the roasted pumpkin that we had leftover from Halloween, which we had frozen in vacuum sealed bags. I did not use the optional nuts, but I think that this would have worked well with pecans. Really great dessert treat and will make again. Made and Reviewed for 123 hit Wonders Tag - Thanks! :)