• 1 16-oz. can pumpkin
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 quarts vanilla ice cream
  • 2 9-inch graham cracker crusts
  • 1/4 cup chopped pecans, toasted


Advance preparation: Combine first 6 ingredients; mix well. Stir ice cream to soften; quickly fold in pumpkin mixture. Spoon into crusts; top with pecans. Freeze till firm; cover and return to freezer.

Before serving: Remove from freezer about 10 minutes before serving. If desired, top with whipped cream. Makes two 9-inch pies.

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Submitted 6/13/05.
Source: B.H.& G. Make-Ahead Cookbook
Submitted By: Linda Wilson
Frozen Pumpkin Pie