Frozen Pumpkin Pie

Forget 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.