Frozen Gingersnap Pumpkin Pie Recipe | Yummly
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Frozen Gingersnap Pumpkin Pie

YUMMLY(9)
Gregory: "This was really good. I loved the gingersnap cru…" Read More
10Ingredients
5Hours
440Calories
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Description

This Thanksgiving, get a jump-start on the big meal with a frozen make-ahead twist on classic pumpkin pie. It's like a combo of cookies, ice cream, and pie, all rolled into one. For easy slicing, remove it from the freezer 20 minutes before you're ready to serve. The recipe is a Yummly original created by Stephanie Spencer.

Ingredients

US|METRIC
10 SERVINGS
  • 11 ounces gingersnap cookies (ex. Nabisco; 11 oz. is 40 cookies)
  • 6 tablespoons salted butter (melted, for topping)
  • salted butter (softened, for pan)
  • all purpose flour
  • 1 pint heavy whipping cream
  • 1/2 cup dark brown sugar (packed)
  • 3/4 teaspoon pumpkin pie spice
  • 1 dash salt
  • 3/4 cup canned pumpkin (unsweetened)
  • caramel sauce
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    NutritionView More

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    440Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories440Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol85mg28%
    Sodium330mg14%
    Potassium210mg6%
    Protein4g8%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber1g4%
    Sugars17g34%
    Vitamin A80%
    Vitamin C2%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(9)

    Gregory 9 months ago
    This was really good. I loved the gingersnap crust.
    Angela Patch 10 months ago
    Super yummy!! I recommend making the pumpkin spice from scratch and two times the amount. it is super yummy!
    Rosie Albenice a year ago
    Eh. It’s definitely not my favorite
    MB a year ago
    Tastes great but I had a problem with the crust. It would not hold together when serving.
    Mahon 2 years ago
    I was expecting more of a cheesecake texture. Those who like pumpkin pie loved it. Those that don’t, didn’t. The crust is amazing though.
    Shelley Lawson 2 years ago
    it was a hit with the whole family. Very easy to make.
    Dani 2 years ago
    Really good, probably the easiest and best pie crust I’ve ever made
    Erica Ann 2 years ago
    It was ok, but I’ll probably make it again with slight modifications. I would use less butter in the crust. The gingersnap & pumpkin are a delicious flavor combination.
    Brooke Fowles 2 years ago
    so hood, would totally make it again!!!

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