Frozen Pumpkin Pie

frozen pumpkin pie

5 from 1 reviews

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


For the crust: 

  • 4 2 ½ 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


For the filling:

  • 1 ½ 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


  1. Preheat oven to 350ºF and line a 9 x 5 x 3-inch loaf pan with plastic wrap. 
  2. 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. 
  3. 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.
  4. In a separate bowl, whisk the heavy cream with the vanilla and 1 tablespoon powdered sugar until the whipped cream forms stiff peaks. Refrigerate. 
  5. 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.
  6. In a large bowl stir together the pumpkin pureé, yogurt, pumpkin spice, and the remaining 1/2 teaspoon cinnamon. 
  7. Gently fold egg white mixture into the pumpkin mixture, until combined. Repeat with the whipped cream.  
  8. 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. 
  9. Top the filling with the remaining graham cracker crust followed by the pumpkin mixture. 
  10. Smooth the top out with the spatula and cover with plastic wrap. Freeze for at least 6 hours and up to 24 hours.
  11. To serve, invert the loaf pan onto a chilled serving platter and lightly tug on the plastic wrap to remove the loaf. 
  12. Let the frozen pie stand at room temperature for 10 minutes before slicing and serving.