Stupid-Easy Recipe for Frozen Gingersnap Pumpkin Pie (#1 Top-Rated)


This Thanksgiving, get a jump-start on the big meal with a frozen make-ahead twist on classic pumpkin pie. It’s like a combo of cookies, ice cream, and pie, all rolled into one. For easy slicing, remove it from the freezer 20 minutes before you’re ready to serve. The recipe is a Yummly original created by Stephanie Spencer.

Satisfy your sweet tooth with this easy-to-make recipe for Frozen Gingersnap Pumpkin Pie.

1. Info for Frozen Gingersnap Pumpkin Pie

  • Cook Time: 4 Hr 30 Min
  • Total Time: 4 Hr 30 Min
  • Servings: 10
  • Calories: 434.59 kcal

2. Ingredients for Frozen Gingersnap Pumpkin Pie

  • 11 oz. gingersnap cookies (ex. Nabisco; 11 oz. is 40 cookies)
  • 6 Tbsp. salted butter (melted, for topping)
  • Salted butter (softened, for pan)
  • All-purpose flour
  • 1 pt. heavy whipping cream
  • 1/2 cup dark brown sugar (packed)
  • 3/4 tsp. pumpkin pie spice
  • Dash salt
  • 3/4 cup canned pumpkin (unsweetened)
  • Caramel sauce

3. Directions:

3.1 Preheat

Preheat the oven to 375°F.

3.2 Prep

Set aside four whole gingersnaps for garnish. Process the remaining cookies in the bowl of a food processor until fine crumbs form, about 1 minute. Pour crumbs into a medium bowl and stir in the melted butter until evenly combined. Pulse the reserved gingersnaps in food processor to crush, then set aside in a small covered container for serving.

Generously butter a 9-inch pie pan. Dust with flour, shaking out any excess. Pour the crumb mixture into pie pan and press along the bottom and sides to form an even crust.

3.3 Oven

Bake the crust on middle rack of oven until it begins to get a shade darker, about 10 minutes. Crust will look sunken but will get its shape back as it cools.

3.4 Check

Check to see that crust is done. Remove from oven or add time as needed.

3.5 Prep

Transfer crust to a cooling rack and let cool completely, about 35 minutes.

Combine one quarter of the heavy cream, brown sugar, and spice in a small covered container. Refrigerate for up to 1 week (you’ll use it as a topping). Place the remaining cream, brown sugar, spices, and salt in a stand mixer bowl. Whip on medium-high speed until stiff peaks form when whisk is lifted, 2-3 minutes.

Place pumpkin in a small bowl and stir in a few spoonfuls of the whipped cream. Gently fold the mixture into the remaining whipped cream until no streaks remain.

Pour the filling into the cooled crust, spreading evenly. Freeze until firm, at least 4 hours or overnight. Once pie is frozen, wrap in foil; you can keep the pie frozen for up to 2 weeks.

Uncover the pie and at let stand at room temperature for 20 minutes. Pour the reserved whipped cream mixture into a stand mixer bowl. Whip on medium speed until thick. Transfer to a serving bowl.

3.6 Serve

Cut the pie into slices using a sharp knife. If needed, use a table knife to be sure you’ve cut all the way through the crust. Serve pie with spoonfuls of whipped cream, caramel sauce, and reserved crushed cookies to sprinkle on top.


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