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Frozen Pumpkin Pie (GF)

One of my favorite holiday recipes is our Frozen Pumpkin Pie.  Originally on a gluten-filled graham-cracker crust, I made the crust gluten-free and adapted the recipe for the ingredients I have in my kitchen. The result is a delicious and refreshing pie that has two servings of fruit!

The original recipe called for whipped cream and ice cream and was usually served over a graham cracker crust – making it completely off-limits for someone with Celiac’s. Luckily, with some help from the blogworld and my mother, I’ve completely de-glutenized this pie, making it divine, delicious, and unique. The secret is the orange zest, although a small part of the recipe in terms of measurement, it is really the key ingredient in terms of flavor!

Frozen Pumpkin Pie (GF)

Serves 8


Gluten-free Graham Cracker pie crust (recipe below)

2 c Coconut whipped cream

1 c pumpkin

2 c banana soft serve (you can use other vegan ice cream if desired)

1/4 t nutmeg

1/2 t cinnamon

1/2 t ginger

1/2 t orange zest

1/2 c sugar

1/2 c chopped walnuts/pecans (optional)


1. After pre-baking the gluten-free crust (see recipe link above), spread the softened banana soft serve on the bottom of the pie, and freeze until solid.

2. Combine the pumpkin, sugar, orange zest, and spices until thoroughly mixed.  Add the whipped topping, and stir until combined.

3.  Spoon the pumpkin mixture over the banana soft serve and freeze until solid.

4. Before serving, let the pie soften so that it is easier to cut.  Top with chopped walnuts or pecans.

Gluten-free Graham Cracker Crust

1 c almonds
1 c gluten-free cinnamon Chex
1 T butter, melted

In a food processer, grind the almonds into a flour (be careful not to over process; you don’t want almond butter). Add the Chex and blend until graham cracker crumb consistency. Add the butter and pulse the food processor until the crumbs start to stick together. Press into a pie pan and chill for at least an hour. If filling the pie with an unbaked filling (as the recipe above does) bake the crust (after chilling) for 10 minutes at 400 degrees. Let chill before adding the filling.


15 thoughts on “Frozen Pumpkin Pie (GF) Leave a comment

  1. Sounds so delicious and easy!! Using banana soft serve in a pumpkin pie is a great idea and I agree that orange zest would be a lovely accent. Happy Virtual Vegan Potluck 🙂


  2. Looks awesome … I would probably do the non-GF/V version (esp since it avoids things like coconuts that Lisa has sensitivity/allergies to). But when I floated it to the family they weren’t sure if they’d be ready for pumpkin-ANYTHING again this year. Overdid a bit around Thanksgiving 🙂

    Thanks for sharing!


    • I understand that – I definitely have a lot and then… I’m done! The original recipe uses regular vanilla ice cream and whipping cream, and I think that’d make it all okay for Lisa (oh, and buy a store bought graham cracker crust too). I think it actually makes the recipe really simple!


  3. This sounds so good! And I can definitely see myself snagging that crust to use in lots of other recipes too.


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