Freezer Pumpkin Pie

A frozen spin on the Thanksgiving classic, this pumpkin pie skips the baked custard entirely. Instead, spiced pumpkin gets blended with softened vanilla ice cream into a creamy, frosty filling, then frozen in a crunchy pecan-gingersnap crust.

The crust is a winner on its own: ground pecans and crushed gingersnaps give it a nutty, spicy snap that beats plain graham every time. Bake it briefly, then cool it completely before filling, so the ice cream doesn’t melt the moment it lands.

The filling comes together fast. Beat the pumpkin with brown sugar, ginger, and nutmeg, then fold in the softened ice cream until smooth, working quickly so it doesn’t go soupy.

Spoon it into the crust and freeze until firm. Best of all, it’s entirely make-ahead, which frees up your oven on the big day and means dessert is done long before guests arrive. Let it sit a few minutes before slicing so it cuts cleanly.

Kitchen Tips

• Cool the crust completely before adding the filling, or the ice cream will melt on contact.
• Soften the ice cream just enough to blend, then work quickly so the filling doesn’t turn soupy.
• Freeze the pie firm, at least 2 to 3 hours, and store it covered in the freezer.
• Let it sit a few minutes at room temperature before slicing for clean cuts.

Variations

• Use a graham cracker or vanilla wafer crust if you prefer.
• Swap the vanilla ice cream for butter pecan, cinnamon, or dulce de leche.
• Top with whipped cream, caramel, or extra toasted pecans.