Want to change up your dessert routine this holiday season? Try this frozen version of classic pumpkin pie. It’s a welcome twist on the traditional dessert and, bonus: It’s super easy to make ahead! Just pull it out of the freezer a few minutes before serving.
I love cooking delicious recipes that fill my home with inviting aromas. But when you cook for a large crowd and the oven is involved, making sure everything is ready at the right time can be a challenge. For this reason, a few years ago I reinvented our favorite classic pumpkin pie recipe into a frozen dessert I could make ahead and keep in the freezer.
Not only does it take some of the pressure off producing a homemade meal on schedule, but your guests will welcome a nice chilled slice at the end of a full meal. It’s refreshing, decadent, and filled with all the traditional flavors of pumpkin pie.
If you are a guest at someone’s home for the holidays, you will become the rock star of the party when you bring out these frozen pumpkin slices. It’s like pumpkin à la mode, but better!
The crunchy “crust” is super easy to make, and it’s hard to keep my kids’ little hands from “helping” by “taste-testing” the baked-in crunch. Because some of my crust tends to disappear, I usually double or triple it and save the extra to top plain yogurt as a snack.
Lining the pan with clear plastic wrap is crucial for easy release, so don’t forget that very important step. I also prefer to make my own whipped cream instead of buying whipped topping. Yes, it’s one more step—but very worth it!
I tell my kids that this is “sliced pumpkin ice cream” and they love it. And what is there not to love? It’s sweet, creamy, and it has all that cinnamon-pumpkin-holiday flavor they love. I promise you, this is one dessert that will wow your guests, not only for its flavor but also for its originality.
Frozen Pumpkin Pie
Serves: 10
INGREDIENTS
For the crust:
4 2½-inch square cinnamon graham crackers, crushed
¼ cup chopped pecans
¼ teaspoon salt
1/8 teaspoon ground cinnamon
2 tablespoons butter, melted
2 tablespoons all purpose flour
1 teaspoon sugar
For the filling:
1½ cups heavy cream
¼ teaspoon vanilla
½ cup + 1 tablespoon powdered sugar
3 egg whites
2 teaspoons lemon juice
¼ teaspoon cream of tartar
1 15 oz. can pumpkin puree
6 oz. plain Greek yogurt
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
DIRECTIONS
1. Preheat oven to 350ºF.
2. In a small bowl, stir together crushed graham crackers, pecans, flour, sugar, salt, and cinnamon; stir in melted butter.
3. Spread in a 9×9-inch square baking pan. Bake 10 minutes, stirring twice. Cool completely. This is the “crust” of sorts.
4. In another bowl, whisk heavy cream, vanilla, and 1 tablespoon powdered sugar until you achieve a stiff whipped cream. Refrigerate bowl while you put together the rest.
5. In a large bowl, beat egg whites on medium speed until they are frothy. Add lemon juice and cream of tartar. Gradually add powdered sugar, beating on high speed until stiff peaks form. Set aside.
6. In a medium bowl, stir together pumpkin, yogurt, pumpkin spice, and ½ teaspoon cinnamon. Gently fold egg white mixture into pumpkin mixture. Fold in whipped cream.
7. Line a 9x5x3-inch loaf pan with clear plastic wrap. Sprinkle half of the graham cracker crust mixture in the bottom of the loaf pan. Spread 4 cups of the pumpkin mixture over the pumpkin mixture in loaf pan, pressing in slightly.
8. Top with the remaining crust crumbs followed by the pumpkin mixture, spreading evenly. Cover with plastic wrap. Freeze at least 6 hours or up to 24 hours.
9. To serve, invert loaf pan onto a chilled serving platter and pull on plastic wrap to remove loaf. Let stand at room temperature 10 minutes before cutting into slices.
Laura Fuentes is a mom of three young children and the founder and CEO of MOMables.com, where she helps parents make fresh school lunches and food their kids will love. She is also a play council member for Active Family Project, a health and wellness effort focused on helping to empower parents with the tools, information, and activities their families need to enjoy a healthy and active lifestyle.
