Frozen Pumpkin Pie

This frozen pumpkin pie recipe is a delicious naturally gluten-free dessert. It is the perfect way to enjoy the taste of pumpkin pie without dealing with a gluten free pie crust. I got the idea for this recipe from Colorado Collage Frozen Pumpkin Pie . I reduced the sugar content, increased the amount of whipping cream, and changed the proportions of the spices up a little bit. I think it tastes more like pumpkin pie with the changes I made to the recipe.

It is incredibly simple to make! The biggest challenge is finding an 8 inch springform pan. Here is the springform pan I used at Amazon Frozen Pumpkin Pie .
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FROZEN PUMPKIN PIE

1 quart ice cream (good flavors to use: Praline, Butter Pecan, Cinnamon, Cheesecake, Vanilla, etc) slightly softened

1 16 oz. can cooked pumpkin

1 1/2 cups sugar

2 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

1/4 tsp salt

2 cups whipping cream

1/2 cup pecan halves for garnish

DIRECTIONS:

Put an 8 inch springform pan in the freezer for at least 30 minutes. Spoon the softened ice cream into the chilled pan, pressing the ice cream into the sides of a pan with a spoon or spreader. Place plastic wrap over the ice cream and press down to form 1/2 inch shell. Freeze for about 2 hours.

In med. saucepan, combine pumpkin, sugar, cinnamon, nutmeg, ginger, and salt over med. high heat. Heat to boiling, stirring constantly. Chill in the refrigerator for 1 hour.

In a separate bowl, whip the whipping cream to soft peaks. Fold into pumpkin mixture. Remove the springform pan from the freezer and remove the plastic wrap. Spread pumpkin mixture even over the ice cream crust. Cover with plastic wrap and freeze for 3 hours or up to overnight.

When ready to serve, sprinkle pecans over the top.

This may be prepared up to 2 days in advance.

Serves 12

Other great Thanksgiving recipes:

Green Bean Casserole (with Cream of Mushroom Soup Recipe and French Fried Onion Recipe Included)

Sweet Potato Casserole

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Posted on October 28th, 2008 by Natalie
Filed under: Desserts

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25 Responses to “Frozen Pumpkin Pie”

  1. Ricki, on October 28th, 2008 at 4:49 pm Said:

    Fabulous idea! I’m not a crust fan in any case. This looks great!

  2. dana is gluten free in cleveland, on October 28th, 2008 at 9:12 pm Said:

    I love it! What an awesome idea…I bet you could make lots of variations on this (frozen strawberry pie comes to mind) and they’d all taste delicious. And your picture is beautiful!

  3. Kate, on October 29th, 2008 at 1:28 am Said:

    MMM… yum, natalie!

    Good to see you feeling well enough to post… and delectable goodies to boot!

    :)

  4. caroline, on October 29th, 2008 at 6:35 am Said:

    yay you are back!
    this looks very good, i love pumpkin anything…
    i will try it soon!

  5. Cheryl Harris, on October 29th, 2008 at 10:10 am Said:

    hopefully this means you’re feeling much better! I’m so glad to hear that.

  6. marie, on October 29th, 2008 at 11:21 am Said:

    I’m so glad you are back! This looks great!

  7. carrie, on October 29th, 2008 at 1:03 pm Said:

    This looks fabulous Natalie! I’ll be posting a sweet potato pie on Friday I’m so glad you are back! I hope you are feeling better! I’ve missed reading your posts!!

  8. Kristina, on October 29th, 2008 at 7:07 pm Said:

    Welcome back! Hope the nausea has passed and you’re feeling better! Since you announced, I found out that I’m pregnant, too (our first-we’re so excited!) so I can definitely sympathize. Morning sickness has to be the biggest misnomer ever- all day is more like it! I should be done with the first trimester just before Thanksgiving, so I hope I’ll be able to try this pie out then. I love the uniqueness of it being an ice cream pie!

  9. Slacker Mom aka Mrs. G. F., on October 29th, 2008 at 8:13 pm Said:

    This look really good. Hope your morning sickness will pass soon!!

    :)

  10. Denise Biencourt, on October 29th, 2008 at 9:24 pm Said:

    sooooooo glad to hear from you!!! have so much missed your posts. hope you are feeling better each day. my two year old is Gluten intolerant so I’ve switched the whole family. I absolutely love all your recipes. you do everyone such a great service. I recommend your blog to all I come across that need GF food.
    Denise

  11. nellbe, on October 30th, 2008 at 5:45 am Said:

    This looks extremely yummy. I love pumpkin pie, even though I am from Australia. Since we don’t have canned pumpkin here, would pureed pumpkin work as well, do you think?

  12. Natalie, on October 30th, 2008 at 9:28 am Said:

    Hey everyone! I am feeling much better now but I still have my off days. I am hoping to feel creative in the kitchen more often! :) We found out we are having another boy (3 BOYS!) so we are really excited. Only 20 more weeks to go!

    Nelbe- Provided the pumpkin is cooked I think it would work- I would just watch the water content. I am sure you are much better at subbing for the canned pumpkin than me!

  13. seamaiden, on October 30th, 2008 at 11:10 pm Said:

    Hi Natalie,
    So glad to see you back. Congrats on the news of your third boy- I’m sure he’ll be just as adorable as your other two munchkins! :) I hope you feel better every day and are soon back cooking up a storm (although you deserve a nice rest, especially before the new little one comes).

    *hugs*

    -Sea

  14. Melanie, on October 31st, 2008 at 9:51 pm Said:

    I’m so glad to see you back! I was getting a little worried! Congrats on another boy and I’m so glad you’re doing okay. The pie look really good!

  15. Julialuli, on November 1st, 2008 at 10:16 pm Said:

    I concur with everyone…I was getting a little concerned in your absence. The pie looks incredible! Best to you.

  16. Vittoria, on November 3rd, 2008 at 5:36 pm Said:

    looks great! and it’s great to see you posting again. Hope all is well.

  17. allison, on November 5th, 2008 at 2:20 pm Said:

    looks so good. Just cooked up my fresh pumpkin and wondering if you think it would be the same quantity as canned.

  18. Rachel, on November 6th, 2008 at 6:08 am Said:

    OOOhhh baby, this looks like it’s going to be on our Thanksgiving table! The best thing about pie is the filling anyway, and this is all filling.

    Glad to see you back in cyberspace. You have been missed.

    Take lots of naps!

  19. Cindy, on November 6th, 2008 at 2:16 pm Said:

    This looks delicious! I can use nondairy ice cream and subs to savor some of your culinary genius here, thanks! :) I missed you, sorry I haven’t been commenting but I’m glad to see you post. How’s life? I know you’re terribly busy too, take care!
    xoxo, Cindalou

  20. Cindy, on November 6th, 2008 at 5:15 pm Said:

    Natalie, I nominated you for excellent blog on Cindalous! I love GF Mommy and I even sent my mom this recipe :)
    xoxo
    Cindy

  21. Jenny, on November 6th, 2008 at 8:16 pm Said:

    Do your springform pans leak? I have to put foil around the bottom of mine. I dont know if I got a faulty one or if this is normal.

  22. Maia, on November 15th, 2008 at 4:29 pm Said:

    I made this recipe last week! It was delicious and simple!! Thanks!

  23. Sylvia, on November 17th, 2008 at 3:33 pm Said:

    This looks great! You could also crush up GF Midel Gingersnaps, add some melted butter and use as a crust. Louis Kestenbaum just put out a GF cookbook which has great GF dessert ideas, particularly chocolate desserts, and pies. Good luck with your pregnancy!

  24. Rachel, on November 29th, 2008 at 9:56 am Said:

    I made this delicious dessert for Thanksgiving and it was a big hit. It’s very rich so it’s lasting a long time, but it gets a giant thumb’s up from all my family. Thank you for sharing this, Natalie!

  25. Pati, on March 1st, 2009 at 2:16 am Said:

    I made a dairy-free version, and my whole family really enjoyed it. It’s so much more than a regular pumpkin pie.

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