Recipe

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This frozen pumpkin pie is like eating a slice of frosty pumpkin ice cream with a crumbly graham cracker and pecan crust.

Looking to spruce up the dessert table at your Thanksgiving feast? Try this frozen pumpkin pie, and watch it disappear before your very eyes.

It’s a great recipe for entertaining and the entire dessert can be made ahead and kept in the freezer until you are ready to slice and serve.

Homemade Frozen Pumpkin Pie

This homemade frozen pumpkin pie has a frosty, pumpkin-spice filling with a crumbly graham cracker and pecan crust. It’s like a slice of pumpkin ice cream and who wouldn’t love that?!

You can serve this delicious frozen treat in place of regular pumpkin pie on Thanksgiving or whenever!

This dessert will be a hit for Thanksgiving and if you’re looking for recipes to complete your holiday menu, I’ve got just what you need.

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I Need This!

Easy Cinnamon Crust

The crunchy “crust” is made with crushed graham crackers, pecans, flour, sugar, cinnamon, and melted butter. It has a perfectly crumbly texture with sweet and savory flavor from the sugar and pecans, making it hard to keep from snacking on.

I usually double or triple it and save the extra to top plain yogurt as a snack.

Frozen Pumpkin Pie Ingredients

I’ve broken the ingredient list into two sections, one for the crust and one for the filling. This way it’ll be easier to check and see if you have everything needed in your pantry and fridge to whip up this dessert.

For the Crust:

Graham crackers: make the crust crunchy.
Pecans: add flavor and more crunchiness!
Salt: to brighten up the taste.
Cinnamon: classic fall dessert flavor, of course!
Butter: holds together all the dry ingredients.
Flour: use your go-to all-purpose flour.
Sugar: adds a slight sweetness.

For the Filling:

Heavy cream: for the whipped cream.
Vanilla extract: makes the whipped cream super delicious!
Powdered sugar: adds sweetness to the heavy cream and the meringue.
Egg whites: the base of the meringue.
Lemon juice: helps the egg whites achieve a firm consistency.
Cream of tartar: another acid that holds the meringue texture.
Pumpkin pureé: it’s not pumpkin pie without it!
Plain Greek yogurt: add creaminess and consistency to the filling.
Pumpkin pie spice: more pumpkin flavor!
Ground cinnamon: if we have pumpkin, we need cinnamon too!

How to Make a Frozen Pumpkin Pie

There are quite a few steps to make this frozen pumpkin pie but they’re simple and it’s 100% worth it!

You will need a few sturdy mixing bowls, a hand mixer or stand mixer, a loaf pan, plastic wrap, and the printed recipe, for easy referencing.

Got everything? Let’s go!

Prep
Preheat the oven to 350F. Line a 9 x 5 x 3-inch loaf pan with plastic wrap and set it aside.
Start on the crust
Combine the crushed graham crackers, pecans, flour, sugar, salt, and cinnamon in a large bowl. Stir in the melted butter.
Bake until crisp
Spread the crust mixture in a square baking pan and bake for 10 minutes, stirring twice. Remove from the oven and allow to cool down completely.
*Pouring the cold filling into a hot crust and this frozen pumpkin pie will not turn out.
Make the whipped cream
Whisk the heavy cream with the vanilla extract and powdered sugar in a large bowl until the cream whips into stiff peaks. Refrigerate.
Make the meringue
In a very clean, large bowl beat the egg whites on medium speed until frothy. Add the lemon juice and cream of tartar. Gradually add in additional powdered sugar, beating on high until stiff peaks form.
Open a can of pumpkin pureé
In a separate bowl, stir together the pumpkin, yogurt, pumpkin spice, and cinnamon.
Mix it all together
Fold in the egg white mixture followed by the whipped cream.
Layer
Sprinkle half of the graham cracker crumble into the bottom of the lined loaf pan. Add 4 cups of the pumpkin mixture and spread over the crumble.
Layer some more
Top with the remaining crumble followed by the remaining pumpkin mixture. Smooth the top of the mixture and cover with plastic wrap.
In the freezer it goes
Freeze the loaf pan for at least 6 hours and up to 24 hours.
It’s almost time to eat
When you’re ready to serve, invert the loaf pan onto a chilled serving plate. Give the plastic wrap a gentle tug to remove the pie from the pan.
Slice and serve!
Let stand at room temperature 10 minutes before slicing and serving.

What to Serve With Frozen Pumpkin Pie

A slice of frozen pumpkin pie almost begs for toppings, like caramel drizzle, whipped cream, and chopped pecans, right? I have a great caramel sauce that would go great over a slice and it’s made on the stove-top in less than 15 minutes.

Otherwise, a cup of hot coffee makes a delicious sidekick to this frozen treat.

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

Servings: 8

This frozen pumpkin pie is like eating a slice of frosty pumpkin ice cream with a crumbly graham cracker and pecan crust.

5 from 20 votes

Print Pin

Ingredients

For the crust:

4 graham crackers, crushed
¼ cup pecans, chopped
¼ teaspoon salt
⅛ teaspoon ground cinnamon
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 teaspoon sugar

For the filling:

1 ½ cups heavy cream
¼ teaspoon vanilla
11 tablespoon powdered sugar
3 egg whites
2 teaspoons lemon juice
¼ teaspoon cream of tartar
15 ounces pumpkin puree
6 ounces plain Greek yogurt
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon

Instructions

Preheat oven to 350ºF and line a 9 x 5 x 3-inch loaf pan with plastic wrap.
In a medium bowl combine the crushed graham crackers, pecans, flour, sugar, salt, and cinnamon. Add the melted butter and stir to form a wet, sand-like mixture.
Spread the graham cracker mixture into a 9×9 inch square-baking pan. Bake for 10 minutes, stirring twice. Remove from the oven and allow to cool completely.
In a separate bowl, whisk the heavy cream with the vanilla and 1 tablespoon powdered sugar until the whipped cream forms stiff peaks. Refrigerate.
In a separate large bowl, beat the egg whites on medium speed until they are “frothy”. Add the lemon juice and cream of tartar then begin to mix at high speed, gradually adding the powdered sugar, until stiff peaks form. Set aside.
In a large bowl stir together the pumpkin pureé, yogurt, pumpkin spice, and the remaining ½ teaspoon cinnamon.
Gently fold egg white mixture into the pumpkin mixture, until combined. Repeat with the whipped cream.
Sprinkle half of the graham cracker crust in the bottom of the lined loaf pan. Using a spatula, spread 4 cups of the pumpkin mixture over the crumble and press slightly with the spatula.
Top the filling with the remaining graham cracker crust followed by the pumpkin mixture.
Smooth the top out with the spatula and cover with plastic wrap. Freeze for at least 6 hours and up to 24 hours.
To serve, invert the loaf pan onto a chilled serving platter and lightly tug on the plastic wrap to remove the loaf.
Let the frozen pie stand at room temperature for 10 minutes before slicing and serving.