Frozen Pumpkin Crumble

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
A creamy, spiced pumpkin ice cream dessert with a crunchy graham cracker crust and crumble topping
Frozen Pumpkin Crumble recipe image

This Frozen Pumpkin Crumble offers a delightful twist on traditional pumpkin pie by turning the filling into a frozen treat. The base is a crisp, buttery graham cracker crust that holds a rich, velvety pumpkin ice cream mixture flavored with warm spices like cinnamon, ginger, and nutmeg. Topped with a sprinkle of reserved crumb mixture, it provides a satisfying textural contrast in every bite. Perfect for autumn gatherings or as a refreshing summer dessert, this recipe is simple to assemble and requires no baking of the filling. It’s an indulgent yet easy way to enjoy seasonal flavors year-round.

Frozen Pumpkin Crumble recipe image
Print Recipe

Frozen Pumpkin Crumble

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 403.6

Description

This Frozen Pumpkin Crumble offers a delightful twist on traditional pumpkin pie by turning the filling into a frozen treat. The base is a crisp, buttery graham cracker crust that holds a rich, velvety pumpkin ice cream mixture flavored with warm spices like cinnamon, ginger, and nutmeg. Topped with a sprinkle of reserved crumb mixture, it provides a satisfying textural contrast in every bite. Perfect for autumn gatherings or as a refreshing summer dessert, this recipe is simple to assemble and requires no baking of the filling. It&# 226;ÂÂs an indulgent yet easy way to enjoy seasonal flavors year-round.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC).
  2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter.
  3. Mix until the mixture resembles wet sand and is evenly moistened.
  4. Set aside 1/4 cup of the crumb mixture for the topping.
  5. Press the remaining crumb mixture firmly into the bottom and slightly up the sides of a 9-inch round pie pan or oven-proof dish.
  6. Bake the crust for 10 minutes to set.
  7. Remove from oven and allow the crust to cool completely.
  8. In a large bowl, combine pumpkin puree, 2 cups softened ice cream, 1/4 tsp nutmeg, 1/2 tsp cinnamon, and 1/2 tsp ginger.
  9. Mix thoroughly with a fork or large spoon until smooth and well combined.
  10. Pour the pumpkin mixture into the cooled pie crust and smooth the top with a knife.
  11. Sprinkle the reserved 1/4 cup of crumb mixture evenly over the top.
  12. Place in the freezer and freeze until firm, for at least 2 hours.
  13. Remove from freezer 15 minutes before serving to allow slightly softening for easier slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 403.6kcal
% Daily Value *
Total Fat 27.5g43%
Saturated Fat 16.4g82%
Cholesterol 107.7mg36%
Sodium 1368.5mg58%
Total Carbohydrate 16.0g6%
Dietary Fiber 0.0g0%
Sugars 16.0g
Protein 22.8g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the ice cream is softened before mixing to achieve a smooth, creamy consistency without lumps.

If using homemade pumpkin puree, ensure it is well-drained to avoid a watery filling.

For best results, cover the pie with plastic wrap or foil while freezing to prevent freezer burn and absorption of other odors.

This dessert can be stored in the freezer for up to 1 month. Thaw slightly before serving for the best texture.

Feel free to adjust the spices to your taste preference, adding more cinnamon or ginger if desired.

Keywords: frozen, pumpkin, crumble, dessert, graham, cracker, ice, cream, pie, spice, cinnamon, ginger, nutmeg, butter, sugar, no-bake, autumn, fall, easy, vegetarian
Recipe Card powered by WP Delicious