Best 7 Freezer Pumpkin Pie With Gingersnap Crumb Crust Recipes

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Indulge in the ultimate fall dessert with our delectable freezer pumpkin pie, a harmonious blend of classic flavors and modern convenience. Featuring a luscious pumpkin filling encased in a crisp gingersnap crumb crust, this pie is a symphony of textures and flavors. The rich, velvety pumpkin filling is infused with warm spices like cinnamon, nutmeg, and ginger, creating a cozy and comforting taste experience. The gingersnap crumb crust adds a delightful crunch and a hint of spiciness, perfectly complementing the creamy filling. The pie is conveniently freezer-friendly, allowing you to savor its goodness whenever the craving strikes. Additionally, we offer variations to suit every taste preference, including a gluten-free crust option and a maple whipped cream topping. This freezer pumpkin pie is a versatile dessert that can be enjoyed straight from the freezer for a quick treat or thawed for a more traditional pie experience.

Here are our top 7 tried and tested recipes!

FREEZER PUMPKIN PIE



Freezer Pumpkin Pie image

This freezer pumpkin pie is a cool twist on tradition. Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling. -Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 13

1 cup ground pecans
1/2 cup finely crushed gingersnaps
1/4 cup sugar
1/4 cup butter, softened
FILLING:
1 cup canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 quart vanilla ice cream, slightly softened
Whipped cream, optional

Steps:

  • In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie plate; bake at 450° for 5 minutes. Cool completely. , In a bowl, beat first 6 filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. If desired, top with whipped cream and additional crushed gingersnaps.

Nutrition Facts : Calories 371 calories, Fat 20g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 327mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  • Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  • Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

NO BAKE PUMPKIN PIE WITH GINGERSNAP CRUST



No Bake Pumpkin Pie with Gingersnap Crust image

No bake pumpkin pie with gingersnap crust has become the most asked for recipe around the holidays and once you try it you'll know why!

Provided by Sweet Basil

Categories     500+ Best Dessert Recipes

Time 20m

Number Of Ingredients 9

2 1/4 Cups Gingersnap Cookie Crumbs (crushed cookies in a blender)
2 Tablespoons Brown Sugar
Pinch Salt
6 Tablespoons Butter
1 1/2 packages Pumpkin Spice Pudding (3.4 ounce size, so 5.1 ounces total)
2 Cups Whole Milk
8 ounces Cream Cheese (softened)
1 Can Sweetened Condensed Milk (14 ounce can)
4 1/2 Cups Cool Whip or Fresh Whipped Cream

Steps:

  • Preheat the oven to 350 degrees.
  • In a bowl, combine the cookie crumbs, brown sugar, salt and butter.
  • Stir to combine and press into a deep dish pie pan.
  • Bake for 10 minutes and allow to cool completely.
  • In a medium bowl, whisk together the pudding and milk.
  • Set aside to thicken.
  • In a large bowl, beat the cream cheese until smooth.
  • Scrape down the sides of the bowl and add the sweetened condensed milk.
  • Beat until smooth and scrape down the sides of the bowl again.
  • Stir the pudding mixture into the cream cheese mixture.
  • Fold in half of the whipped cream and then the remaining whipped cream.
  • Fill the pie crust.
  • Place in the fridge to chill for 1 hour before serving.
  • See notes.

Nutrition Facts : ServingSize 1 g, Calories 894 kcal, Carbohydrate 106 g, Protein 14 g, Fat 47 g, SaturatedFat 27 g, Cholesterol 136 mg, Sodium 893 mg, Fiber 1 g, Sugar 74 g, TransFat 1 g, UnsaturatedFat 16 g

FROZEN NO-BAKE PUMPKIN PIE



Frozen No-Bake Pumpkin Pie image

Ice cream style pumpkin pie.

Provided by Jackie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 10m

Yield 8

Number Of Ingredients 8

1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can pumpkin
1 cup milk
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Steps:

  • In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.

Nutrition Facts : Calories 213.1 calories, Carbohydrate 29.2 g, Cholesterol 2.4 mg, Fat 9.4 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 3.3 g, Sodium 337.1 mg, Sugar 14.3 g

FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST



Freezer Pumpkin Pie With Gingersnap Crumb Crust image

make certain to use hard dry gingersnap cookies for the crust, soft cookies will not work, all spices may be adjusted to taste --- cooking time is chilling time.

Provided by Kittencalrecipezazz

Categories     Pie

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups gingersnap crumbs
1/4 cup sifted powdered sugar
1/3 cup melted butter or 1/3 cup margarine
1 cup canned pumpkin puree
1/2 cup brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 quart vanilla ice cream, softened but not melted
whipped cream (to garnish top of pie before serving)

Steps:

  • For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
  • Press firmly into bottom and up the sides of a 9-inch pie plate.
  • Bake 375 degrees F for 4-5 minutes; cool completely before filling.
  • For the pie; in a bowl combine the first 6 ingredients until blended.
  • Fold in the soft ice cream until thoroughly combined.
  • Spoon into prepared crust.
  • Freeze 8 hours or overnight.
  • Allow the pie to sit at room temperature for 8 minutes before slicing.
  • Serve each piece topped with whipped cream.

GINGER SNAP PUMPKIN PIE WITH GINGER CREAM



Ginger Snap Pumpkin Pie with Ginger Cream image

I've been baking pumpkin pies for years and I'm always looking for new ways to spice up my recipe. The addition of gingersnap cookies gives pumpkin a little kick and the just-ripe banana lends extra sweetness. PS: don't scrimp on the ginger whipped cream; it brings everything together for a double hit of gingery goodness.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 8 to 12 servings

Number Of Ingredients 15

5 tablespoons butter, melted, plus more for greasing
2 tablespoons sugar
1/4 teaspoon fine salt
16 gingersnap cookies
1 sleeve graham crackers (about 9 sheets)
2 cups pumpkin puree (about 1 1/2 cans)
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
2 large eggs
1 banana, mashed
1 egg white
One 5-ounce can evaporated milk
3/4 cup heavy cream
3 tablespoons sugar
3 tablespoons candied ginger, minced

Steps:

  • For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
  • Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
  • For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
  • For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
  • Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
  • Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip.

FROZEN PUMPKIN PIE



Frozen Pumpkin Pie image

This wonderful new twist to the traditional pumpkin pie has vanilla ice cream in the bottom and is lined with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some crushed gingersnaps if you like.

Provided by Carolyn

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h45m

Yield 8

Number Of Ingredients 11

1 ½ cups crushed gingersnap cookies
1 tablespoon white sugar
¼ cup butter, melted
1 cup pumpkin puree
1 cup white sugar
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups frozen whipped topping, thawed
2 cups vanilla ice cream, softened

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
  • In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
  • Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.

Nutrition Facts : Calories 393.3 calories, Carbohydrate 57.6 g, Cholesterol 29.8 mg, Fat 18 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 374.2 mg, Sugar 46.9 g

Tips:

  • Make the pumpkin puree ahead of time: You can make pumpkin puree from scratch or use canned pumpkin puree. If you're making it from scratch, roast the pumpkin in the oven until it's soft, then scoop out the flesh and puree it in a food processor or blender.
  • Chill the dough before baking: This will help to prevent the crust from shrinking and cracking.
  • Use a pie plate with a removable bottom: This will make it easier to slice and serve the pie.
  • Don't overfill the pie crust: The filling should come about 3/4 of the way up the sides of the crust.
  • Bake the pie until the filling is set and the crust is golden brown: This will take about 50-60 minutes.
  • Let the pie cool completely before serving: This will allow the flavors to meld together and the pie to set.

Conclusion:

This freezer pumpkin pie with gingersnap crumb crust is the perfect dessert for any occasion. It's easy to make, delicious, and can be made ahead of time. So next time you're looking for a sweet treat, give this pie a try!

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