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How to Make Frosty Pumpkin Pie

Frosty Pumpkin Pie

It’s no secret that pumpkin pie is one of the most popular fall desserts. But what if we took it up a notch with a frosty twist
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Author: Dr. Leah Alexander
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Freeze Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
Calories: 295kcal


  • Measuring cups and spoons
  • Spatula or Mixing Spoon
  • 9-inch pie dish
  • Refrigerator
  • Whisk or Hand Mixer (Optional)
  • Freezer (for frozen yogurt)
  • Knife or Pie Server: 


  • 1/2 teaspoon of aromatic pumpkin pie spice a blend of fall spices
  • 1/2 cup of velvety canned pumpkin rich in autumn flavor
  • 2 tablespoons of fine granulated sugar enhancing sweetness
  • 1 cup of creamy low-fat vanilla frozen yogurt softly thawed
  • 1/4 teaspoon of hand-harvested sea salt subtly enhancing flavors
  • 1/4 teaspoon of ground ginger adding warmth and depth
  • Additional pumpkin pie spice for sprinkling optional for extra aroma and flavor
  • 1/2 graham cracker crust 9 inches, hand-pressed and crumbly
  • 1/2 carton 4 ounces of thawed frozen reduced-fat whipping topping, fluffy and light


Prepare the Ingredients:

  • Gather all ingredients: creamy low-fat vanilla frozen yogurt, graham cracker crust, canned pumpkin, fine granulated sugar, pumpkin pie spice, hand-harvested sea salt, ground ginger, and frozen reduced-fat whipping topping.

Soften Frozen Yogurt:

  • Take 1 cup of creamy low-fat vanilla frozen yogurt and allow it to softly thaw, ensuring it’s easy to work with.

Prepare the Crust:

  • Take a 9-inch graham cracker crust and ensure it’s hand-pressed and crumbly, providing a firm base for the pie. Set it aside.

Create the Filling:

  • In a mixing bowl, combine 1/2 cup of velvety canned pumpkin with 2 tablespoons of fine granulated sugar, 1/2 teaspoon of aromatic pumpkin pie spice, 1/4 teaspoon of hand-harvested sea salt, and 1/4 teaspoon of ground ginger. Mix thoroughly to create a flavorful pumpkin filling.

Incorporate Thawed Yogurt:

  • Gently fold the softly thawed creamy low-fat vanilla frozen yogurt into the pumpkin mixture. Ensure it’s well combined to create a smooth and creamy filling.

Add Filling to Crust:

  • Pour the pumpkin and yogurt mixture into the prepared graham cracker crust. Spread it evenly, filling the crust to the edges.

Chill the Pie:

  • Place the pie in the refrigerator for at least a few hours or until it sets and becomes firm.

Garnish with Whipped Topping:

  • Once the pie is set, take the frozen reduced-fat whipping topping (thawed) and spread it over the pie as a fluffy and light topping.

Optional Garnish:

  • Sprinkle additional pumpkin pie spice over the whipped topping to get an extra aroma and flavor boost (optional).


  • To make the graham cracker crust even more flavorful, try adding a teaspoon of pumpkin pie spice to the mixture.
  • For an extra decadent treat, try adding a dollop of whipped cream to the top of the pie before serving.
  • To make the pie easier to slice, try freezing it for at least 8 hours before slicing.
  • To give the pie a festive touch, try topping it with crushed pecans or candied pumpkin seeds.
  • For a different flavor, try adding a teaspoon of vanilla extract to the pumpkin puree mixture.
Keyword: Frosty Pumpkin Pie