Recipes | Frozen Pumpkin Sundae Pie

This is our family’s favorite — no cooking needed! — dessert for Thanksgiving.  NOTE: I tweak it into another iteration for Christmas – chocolate wafer cookies, peppermint ice cream, chocolate sauce and creme de menthe in the whipping cream! Yum.


  • 1 1/2 cups Ginger Snap cookie crumbs
  • 3 Tbs sugar
  • 1/3 cup melted butter (5 Tbs solid)
  • Non-stick cooking spray
  • 1 quart Pumpkin (not with marshmallows) ice cream
  • Your favorite thick caramel sauce in a jar
  • 1 cup whipping cream
  • Optional:  1 oz.+ Brandy (for whipping cream)


  • Combine Ginger Snap cookie crumbs (finely ground in a Cuisinart) with sugar and melted butter
  • Press mixture into 9” pie pan that has been sprayed with a non-stick oil; and freeze.
  • Soften 1 quart Pumpkin ice cream and spread into crumb crust; and freeze.
  • Caramel sauce in a jar (I use Fran’s) and warm slightly and spread on top of the ice cream; and freeze.
  • Whip 1 cup whipping cream. Optional:  Fold 1 oz. + Brandy into whipping cream. 
  • Freeze for 3 – 4 hours before serving. 
  • Take from freezer 10 – 15 minutes before serving in order to cut more easily.  May be made several days in advance.

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