Frozen maple walnut pumpkin pie

Frozen maple walnut pumpkin pie

  • Prep: 1 hr
  • Cook Time: 8 min
  • Total: 1 hr 8 min
  • Serving: 6-8 People

A frosty change from classic pumpkin pie, you can make this pie days ahead and serve it as a creamy counterpoint to the warm and hearty holiday feast.


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 cup canned pure pumpkin
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • 4-ounces frozen whipped topping, thawed
  • 2 cups maple walnut ice cream (such as Dreyers or Eddy's), softened


  1. Preheat oven to 350 degrees F. Combine cookie crumbs and melted butter in 9-inch pie plate and bake for 8 minutes. Cool completely.
  2. In medium bowl, whisk together pumpkin, salt, brown sugar, and pumpkin pie spice. Fold in whipped topping until blended. Fold in ice cream to blend until marbled.
  3. Transfer pumpkin mixture into crust. Freeze until firm, then cover tightly with freezer wrap and return to freezer. To serve, let sit at room temperature for 15 to 20 minutes to soften slightly before slicing.