These frozen pumpkin pie dessert slices are perfect for entertaining. They are a unique twist to the traditional pumpkin pie, and can be kept in the freezer until you need to serve them.
I usually bake pumpkin cookies, pumpkin brownies, and lots of scones. But this year, I’ve been filling my freezer with all sorts of breakfast items and desserts that I can serve quickly, when we have friends over.
While everyone else brings pumpkin and apple pies, you will be the rock star of the party when you bring out these frozen pumpkin pie slices. As a matter of fact, it’s like pumpkin a la mode, but better!
The crunchy “crust” is super easy to make and it’s hard to keep my kids’ little hands from “helping” and “tasting” the baked in crunch! Because some of my crust tends to disappear, I usually double or triple it and save the extra to top plain yogurt as a snack.
There are very few things better than heavy cream. If you check out my Instagram feed, you’ll see that I consume a decent amount of it almost daily. My favorite way is over fresh strawberries topped with nutty granola.
Honest to goodness, you might want to make two of these! Lining the pan with clear wrap is crucial for easy release, so please; don’t forget to do that very important step. I also prefer to make my own whipping cream instead of buying whipped topping. Yes, it’s one more step but very worth it.
I tell my kids that this is “sliced pumpkin ice cream” and they love it. Ok, what is there not to love? It’s sweet, creamy and it has all that cinnamon-pumpkin flavors they love!
I promise you this is one dessert that will wow your guests, not only for flavor but also for being original. Man, oh man how I wish I had some slices left! It’s late at night, everyone is in bed, and this mama is still working…
Frozen Pumpkin Pie Slices
- Category: Dessert
- 4 2 1/2 inch square cinnamon graham crackers, crushed
- 1/4 cup chopped pecans
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- 2 tablespoons all purpose flour
- 1 teaspoon sugar
- 1 1/2 cups heavy cream
- 1/4 teaspoon vanilla
- 1/2 cup + 1 tablespoon powdered sugar
- 3 egg whites
- 2 teaspoons lemon juice
- 1/4 teaspoon cream of tartar
- 1 15 ounces pumpkin puree
- 6 ounces plain Greek yogurt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350ºF.
- In a small bowl stir together crushed graham crackers, pecans, flour, sugar, salt, and cinnamon; stir in melted butter.
- Spread in a 9×9 inch square-baking pan. Bake 10 minutes, stirring twice. Cool completely. This is the “crust” of sorts.
- In another bowl, whisk heavy cream, vanilla, and 1 tablespoon powdered sugar until you achieve a stiff whipped cream. Refrigerate bowl while you put together the rest.
- In a large bowl beat egg whites on medium speed until they are “frothy”. Add lemon juice and cream of tartar. Gradually add powdered sugar, beating on high speed until stiff peaks form. Set aside.
- In a medium bowl stir together pumpkin, yogurt, pumpkin spice, and the ½ tsp. cinnamon. Gently fold egg white mixture into pumpkin mixture. Fold in whipped cream.
- Line a 9x5x3-inch loaf pan with clear plastic wrap. Sprinkle half of the graham cracker crust mixture in the bottom of the loaf pan. Spread 4 cups of the pumpkin mixture over the pumpkin mixture in loaf pan, pressing in slightly.
- Top with the remaining crust crumbs followed by the pumpkin mixture, spreading evenly. Cover with plastic wrap. Freeze at least 6 hours or up to 24 hours.
- To serve, invert loaf pan onto a chilled serving platter and pull on plastic wrap to remove loaf. Let stand at room temperature 10 minutes before cutting into slices.
I am sure your family will love this delicious treat.