Frozen Pumpkin Pie
May 04, 2020
"The graham cracker crust recipe is a combination of a recipe from my mother, Constance Wagner, and a recipe in THE JOY OF COOKING by Irma Rombauer. The frozen pie can be kept in the freezer until ready to serve."
- Serving Size: 1 (219.3 g)
- Calories 379.8
- Total Fat - 22.5 g
- Saturated Fat - 11.6 g
- Cholesterol - 96.7 mg
- Sodium - 1493.6 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 1 g
- Sugars - 18.7 g
- Protein - 20 g
- Calcium - 93.6 mg
- Iron - 1.4 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.9 mg
GRAHAM CRACKER (OR ZWIEBACK) CRUST:
Stir the powdered sugar, melted butter, and 1 teaspoon cinnamon into the crushed crumbs. Reserve ¼ to ½ of this mixture and put the rest into a shiny metal or enamel 9-inch pie pan (to avoid overbrowning).
Press another pie pan of the same diameter firmly into the crumbs to get a crust of even thickness underneath.
Trim any excess that is forced to the top edge.
If used unbaked, it must first be chilled thoroughly.
If baked before filling, put in 300-375' F. oven 15 minutes.
Cool empty baked shell before filling.
Reserved crumbs can be used as topping if desired.
FROZEN PUMPKIN FILLING:
Soften ice cream slightly, then mix pumpkin and spices into it.
Pile mixture into graham cracker crust and keep in freezer until ready to serve.
Tips & Variations
- 9-inch metal or enamel pie pan