Frozen Pumpkin Pie
Submitted by libtintin
Frozen pumpkin pie made with vanilla ice cream, pumpkin puree, and brown sugar in a baked pie shell. Topped with meringue and flash-baked like a Baked Alaska.
YIELD
1 servingsPREP
30 minCOOK
90 minREADY
10 hrsForget the custard, this pumpkin pie is frozen. Mix pumpkin puree with softened vanilla ice cream, brown sugar, and pumpkin pie spice, pour it into a pre-baked pie shell, and freeze it solid overnight. The result is a cold, creamy slice that tastes like pumpkin pie and ice cream had a really good idea together.
The showstopper finish is the meringue. Pile it on top of the frozen pie and blast it in an extremely hot oven for about a minute, Baked Alaska style. The meringue browns and crisps on the outside while the ice cream filling stays frozen underneath.
Kitchen Tips
- Soften the ice cream just enough to stir, not melt. If it turns liquid, the filling won’t freeze firm and the texture suffers.
- Make sure the pie shell is completely cooled before adding the filling, or you’ll get a soggy bottom.
- Spread the meringue all the way to the crust edge with no gaps. The meringue acts as insulation, and any exposed ice cream will melt in the oven.
- Work fast when you pull it from the oven. Slice and serve immediately before the filling starts to soften.
Variations
- Use gingersnap cookie crust instead of a standard pie shell for a spicier base.
- Swap vanilla ice cream for butter pecan or salted caramel for a richer twist.
- Skip the meringue and serve frozen slices topped with whipped cream and a sprinkle of cinnamon.
Ingredients
Directions
Put in baked pie shell .
Freeze overnight.
Put on meringue.
Bake like Baked Alaska.
500 degree oven, 1 to 1½ min.
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