Frozen spiced pumpkin pie

    2 hours 45 min

    If you love ice cream and spiced-pumpkin recipes, then this pie is for you. A layer of ice cream sits on top of a ginger nut biscuit base, which is then topped with a creamy spiced pumpkin mix and frozen.

    43 people made this

    Serves: 8 

    • 175g crushed ginger nut biscuits
    • 1 tablespoon caster sugar
    • 50g unsalted butter, melted
    • 250g pumpkin puree
    • 200g caster sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 300ml double cream, whipped
    • 275g vanilla ice cream, softened

    Prep:30min  ›  Cook:15min  ›  Extra time:2hr freezing  ›  Ready in:2hr45min 

    1. Preheat oven to 150 C / Gas 2.
    2. In a small bowl mix together crushed ginger nuts and 1 tablespoon sugar. Stir in melted butter. Press mixture evenly into a 23cm quiche dish. Bake for 15 minutes. Allow to cool.
    3. In a medium bowl, combine pumpkin puree, 200g sugar, salt, ginger, cinnamon and nutmeg. Stir until thoroughly mixed. Fold in whipped cream.
    4. Spread ice cream in an even layer in bottom of cooled ginger nut base. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped cream and crushed ginger nuts, if desired.

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    Reviews & ratings
    Average global rating:

    Reviews in English (37)


    This is truly an excellent pie. One minor problem with the recipe keeps it from getting 5 stars: after baking the gingersnap crust, if you just put ice cream right on, the crust starts falling apart. The answer: freeze your baked crust for around an hour and you will be able to put on the other layers with ease. As far as taste goes, this pie is wonderful.  -  13 Aug 2006  (Review from Allrecipes US | Canada)


    I made this for Thanksgiving and everyone LOVED it! The only thing is that it needs to be thawed out before serving(which it doesn't say in the recipe)-it was SO HARD to cut the crust. Other than that, it was DELICIOUS!  -  26 Nov 2001  (Review from Allrecipes US | Canada)


    this was wonderful, a treat for kids and grownups alike! We had it for Thanksgiving in Jamaica and it was perfect! Just remember to use a DEEP DISH pie plate, as it really fills it up!  -  23 Dec 2003  (Review from Allrecipes US | Canada)