Pumpkin butter pecan frozen pie is an easy frozen hack of traditional pumpkin pie. Using gluten free cereal for the crust makes this a treat that more folks can enjoy.
You will need 1 deep dish pie pan, small mixing bowls, spatula, and food processor or hand blender with chopper attachment.
Pie crust
Preheat oven to 350 degrees.
Use food processor or chopper to make cereal into crumbs.
Add softened butter to crumbs and mix.Press crumb mixture into pie pan, making evenly thick on bottom and along sides.
Bake in middle of oven for 10 minutes. Allow to cool.
Filling for pumpkin butter pecan frozen pie
Mix spices and sugar in a mixing bowl.
Add the pumpkin and mix until smooth.
Add the softened ice cream. Fold to mix. Stir until smooth.
Pour into piecrust. Cover with Glad Press n’ Seal or other wrap.
Freeze at least two hours.
Use pecans, whipped cream, ice cream, caramel sauce, marshmallows, or additional crushed cereal to garnish.
Pumpkin butter pecan frozen pie serves 8.
Tip: You may use canned pumpkin pie filling, but it will already have sugar and spices.
Next time, I’d like to try this with coconut oil in the crust and frozen cashew milk dessert to see if pumpkin butter pecan frozen pie could also be a dairy free pie!
Pumpkin butter pecan frozen pie is a gluten free sweet treat. Cereal crust with pumpkin and butter pecan ice cream filling.
Ingredients
- 2 ¾ cups apple cinnamon Cheerios (to make 1 ½ cups crumbs)
- 6 tbsp unsalted butter, softened
- 1 quart butter pecan ice cream, softened (4 cups or 8 scoops)
- 1 15 oz. can canned pumpkin
- ½ cup coconut sugar
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- (or 1 ½ tsp pumpkin pie spice mix, which may also have allspice and mace)
Instructions
- You will need 1 deep dish pie pan, small mixing bowls, spatula, and food processor or hand blender with chopper attachment.
- Preheat oven to 350 degrees.
- Use food processor or chopper to make cereal into crumbs.
- Add softened butter to crumbs and mix.
- Press crumb mixture into pie pan, making evenly thick on bottom and along sides.
- Bake in middle of oven for 10 minutes. Allow to cool.
- Mix spices and sugar in a mixing bowl.
- Add the pumpkin and mix until smooth.
- Add the softened ice cream. Fold to mix. Stir until smooth.
- Pour into piecrust. Cover with Glad Press n' Seal or other wrap.
- Freeze at least two hours.
- Use pecans, whipped cream, ice cream, caramel sauce, marshmallows, or additional crushed cereal to garnish.
- Serves 8.
Notes
Tip: You may use canned pumpkin pie filling, but it will already have sugar and spices.
I’ll be looking for comments below, or contact me at lisa [at] casabouquet[dot]com.
Sounds delicious! I love that you used Cheerios to make the crust. Found you at Thursday Favorite Things.
Hey Amy, Thanks for visiting. I really like experimenting with new cereals and crackers to make a crust to fit the pie!
I might sub something else for the pumpkin, but I love the idea of this pie. I’m no a pumpkin person, lol.
Hey Tamra, I’m sure you could make this pie just with the ice cream. I’m the only person in my house who likes pumpkin!
Hi, I wanted to pin this pie recipe for the giveaway but I cannot figure out how to pin from your blog. Help!
Hey Naomi, I’m glad you want to pin! If you go to the end of the post and click the red P, it should come up for you to pin to your boards.