Recipe

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.

Homemade Frozen Pumpkin Pie

Laura fuentes holding a skillet of food standing in front of a blue door

This homemade frozen pumpkin pie is so good that I sometimes serve it in place of regular pumpkin pie on Thanksgiving. It 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?!

This dessert completes your holiday table and wows the guests, like the ones in the Giving Thanks: a Thanksgiving Menu with 23 fall-inspired, mouthwatering recipes to choose from.

Ingredients

For the crust, you’ll need Graham crackers, pecans, cinnamon, butter, all-purpose flour, salt, and sugar. The filling is made with heavy cream, vanilla extract, powdered sugar, egg whites, lemon juice, and cream of tartar to hold the meringue texture, plus pumpkin pureé, plain Greek yogurt, and pumpkin pie spice.

How to Make a Frozen Pumpkin Pie

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. Let’s make this frozen pumpkin pie:

Prep.
Preheat the oven and line a 9 x 5 x 3-inch loaf pan with plastic wrap for easy unmolding.
Make the crust.
Combine the ingredients in a large bowl. Spread the crust mixture in a square baking pan and bake for 10 minutes. 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, vanilla extract, and powdered sugar until the cream forms stiff peaks, then refrigerate.
Make the meringue.
Make sure to use a very clean bowl to beat the egg whites until frothy. Add the lemon juice, cream of tartar, and additional powdered sugar, beating on high until stiff peaks form.
Make the pumpkin filling.
Stir together the pumpkin, yogurt, pumpkin spice, and cinnamon. Fold in the egg white mixture, followed by the whipped cream.

Left: egg whites whipped into stiff peaks with a stand mixer. Right: the meringue is gently folded into the pumpkin batter until partially combined.

Layer.
Sprinkle half of the crumble into the bottom of the lined loaf pan, spread 4 cups of the pumpkin mixture on top, add the remaining crumble and, finally, the remaining pumpkin mixture.

loaf pan lined with plastic wrap and frozen pumpkin pie on it

Freeze.
Freeze the loaf pan covered with plastic wrap for at least 6 hours and up to 24 hours.
Serve.
Invert the loaf pan onto a chilled serving plate. Give the plastic wrap a gentle tug to remove the pie from the pan. Let stand at room temperature 10 minutes before slicing.

What to Serve With Frozen Pumpkin Pie

A slice of frozen pumpkin pie almost begs for toppings. I have a great caramel sauce that goes great over a slice and it’s made on the stovetop in less than 15 minutes. Otherwise, a cup of hot coffee or pumpkin hot chocolate makes a delicious sidekick to this frozen treat.

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Frozen Pumpkin Pie

Servings: 8

Prep Time: 20

Freeze: 6

Cook Time: 10

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

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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 tablespoons 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

Prep:

Preheat oven to 350ºF and line a 9 x 5 x 3-inch loaf pan with plastic wrap.

Make the crust:

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. This frozen pumpkin pie will not turn out if you pour the cold filling into a hot crust.

Make the filling:

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.

Assemble:

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.

Freeze:

Smooth the top out with the spatula and cover with plastic wrap. Freeze for at least 6 hours and up to 24 hours.

Serve:

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.

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