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Frozen Pumpkin Pie

Frozen Pumpkin Pie

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Frozen Pumpkin Pie

  • 14 Ounces Ciao Bella Pumpkin Sea Salt Caramel gelato
  • 1/2 Cup Sugar
  • 1 Tablespoon Vanilla Extract
  • 1 Pinch of Cinnamon
  • Bourbon to taste
  • 1 Pinch of Nutmeg
  • 4 Cups Heavy cream


Frozen Pumpkin Pie


In a glass bowl, whip 4 cups of heavy cream until soft peaks form. Add sugar, vanilla, cinnamon, nutmeg and Bourbon, and whip 10 more seconds just until hard peaks form. Top lierally over Ciao Bella Pumpkin Sea Salt Caramel and enjoy!

Frozen Pumpkin Pie

A no-bake pumpkin pie we can make ahead of time is like an early holiday gift! Our freezer does all the work for us in our Frozen Pumpkin Pie recipe. When it's done, we have a creamy, smooth holiday-festive pumpkin pie, with no oven time required!

What You'll Need

  • 1 cup canned 100% pure pumpkin (not pie filling)
  • 2 / 3 cup light corn syrup
  • 1 / 2 teaspoon ground cinnamon
  • 1 / 4 teaspoon ground nutmeg
  • 1 / 4 teaspoon ground ginger
  • 1 / 2 cup coarsely chopped walnuts
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 prepared 9-inch graham cracker pie crust

What to Do

  1. Combine pumpkin, corn syrup, spices, and nuts in a large bowl. Fold in whipped topping.
  2. Spoon mixture into crust. Freeze until firm, about 8 hours. Let stand at room temperature for 15 minutes before serving.


You can find more tasty pumpkin recipes in our collection, 30 Perfect Pumpkin Recipes!

  • 30 small gingersnap cookies, (about 7 1/2 ounces)
  • 2 tablespoons raisins
  • 1 tablespoon canola oil
  • 1 cup canned pumpkin puree
  • ⅓ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • 2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)

Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.

To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.

Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.

To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Make Ahead Tip: Cover and freeze the pie for up to 3 days.

Equipment: 9-inch deep-dish pie pan

Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Frozen Pumpkin Delight Recipe

This is another recipe from Barbara’s days at the Glenwood Cooperative at Purdue University. It comes from her friend, Lindsey T, who was really involved with the kitchen activities when Barbara lived in the house.

This no bake frozen pumpkin pie is a crowd-pleaser, especially with children who often aren’t fans of traditional pumpkin pie.

Pumpkin Recipes

Check out the Pumpkin Patch Tradition post to see how I cook up and freeze the pumpkin we collect at the pumpkin patch. Then pull out some frozen pumpkin puree the night before making the following dishes.

Vegetarian Chili with Pumpkin

2 15 oz cans diced tomatoes
4 cups chicken broth (I make my own or use a homemade broth powder. Instead of a rotisserie carcass, I usually cook a whole bird for 4 hours before pulling the meat off the bones and putting the carcass back in for another 12 hours.)
1 15 oz can or 1 2/3 cups frozen black beans
1 15 oz can or 1 2/3 cups frozen garbanzo or white beans
1 15 oz can or 1 2/3 cups frozen kidney beans
1 can or 2 cups frozen pumpkin puree
1-2 cups frozen corn
1 onion, chopped
3-4 cups vegetables (any combination of zucchini, yellow squash, carrots, bell peppers, okra, or vegetables you have in the fridge)
1 clove garlic, minced
2 tsp chili powder
2 Tbsp oregano
1 tsp salt
1 tsp ground cumin
1 tsp corriander

Place all of the ingredients the crock pot on low for 6 hours.

Serve over couscous or rice. Top with shredded cheese and avocado.

Pumpkin Yogurt Cornbread

1 cup flour
1 cup cornmeal
1 Tbsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup oil
1/4 cup honey
1 cup pumpkin puree
2 eggs
1/2 cup yogurt

Combine all of the ingredients and mix well. Bake at 400 degrees in 8࡮ pan for 30 minutes or in a muffin tin for 15 minutes. Yields 12 muffins.

Black Bean and Pumpkin Burgers

Another one of my favorite pumpkin recipes is black bean and pumpkin burgers. These are so easy to make and freeze. They make great lunches on busy days to pull one out of the freezer and heat up.

1 can black beans, undrained (I cook my beans in the crockpot and freeze in Ziploc® bags)
1 15 oz can pumpkin or 2 cups frozen pumpkin puree
1 4oz can chopped green chilies
1 can fiesta corn or 2 cups frozen corn, thawed
1 onion, chopped
1 tsp cumin
1 tsp chili powder
1 tsp curry
salt and pepper to taste
1-2 cups dry bread crumbs
2 eggs, beaten

Process everything, except bread crumbs and eggs, in a food processor. Remove from food processor and mix in bread crumbs and eggs. The amount of bread crumbs will vary depending on how moist your mixture is. The mixture will be more moist if you use pureed pumpkin. Begin by adding 1 cup of bread crumbs and add more until the consistency is such that you can mold patties. Shape into patties 1/2″ thick. Cook patties in oil until lightly brown on both sides or bake at 375 degrees for 10 minutes each side. They are delicious served with a slice of cheese and several slices of avocado on top.

You can find more fall family fun inspiration from the Fall Family Favorites Series here.

Crystal Wagner’s goal is to inspire families to provide a generous and varied array of delights for the mind and soul. You can find her at Triumphant Learning.

Can you freeze pumpkin pie?

Yes. The high fat content of crust makes pumpkin pie perfect for freezing, and custards like pumpkin pie filling freeze well. Whether you are freezing store-bought or homemade, a whole pie or just a slice, follow these suggestions to ensure success.

First, remember to bake the pie in a disposable aluminum pie pan. These thinner pie pans ensure that the pie will freeze faster and therefore avoid developing texture-ruining ice crystals.

Second, cool the pie completely before you freeze it. If you don’t, steam will get trapped below the plastic wrap, and that extra moisture will affect the texture of your crust.

Third, wrap the pie tightly in layers of plastic wrap until it’s tightly sealed. Then, add a just-in-case layer of aluminum foil for extra protection against freezer burn and funky smells. Place on a level freezer shelf, where pumpkin pie will stay good for a month. (Learn more about how long pumpkin pie lasts here.)

The day before Thanksgiving, remove your pumpkin pie from the freezer, strip off the coverings, and defrost in the refrigerator. You’ll want to give the pie at least 12 hours to thaw. (Thawing faster at room temperature causes condensation on the pie, and that moisture will absorb into the pie crust, making it soggy.)

If your pie has any dips or blemishes, remember that whipped cream makes for a delicious cover-up.


  • Serving Size: 1 (219.3 g)
  • Calories 379.8
  • Total Fat - 22.5 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 96.7 mg
  • Sodium - 1493.6 mg
  • Total Carbohydrate - 24.7 g
  • Dietary Fiber - 1 g
  • Sugars - 18.7 g
  • Protein - 20 g
  • Calcium - 93.6 mg
  • Iron - 1.4 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.9 mg

Step 1


Step 2

Stir the powdered sugar, melted butter, and 1 teaspoon cinnamon into the crushed crumbs. Reserve ¼ to ½ of this mixture and put the rest into a shiny metal or enamel 9-inch pie pan (to avoid overbrowning).

Step 3

Press another pie pan of the same diameter firmly into the crumbs to get a crust of even thickness underneath.

Step 4

Trim any excess that is forced to the top edge.

Step 5

If used unbaked, it must first be chilled thoroughly.

Step 6

If baked before filling, put in 300-375' F. oven 15 minutes.

Step 7

Cool empty baked shell before filling.

Step 8

Reserved crumbs can be used as topping if desired.

Step 9

Step 10

Step 11

Step 12

Soften ice cream slightly, then mix pumpkin and spices into it.

Step 13

Pile mixture into graham cracker crust and keep in freezer until ready to serve.

38 Frozen Pies That Will Keep You From Melting This Summer

Because it's just too hot for any other type of dessert.

Clear out your freezer! These no-bake icebox pies are coming in.

All of the ultimate summertime treats get rolled into one fabulous dessert in this lemon-raspberry icebox pie.

There's a very high likelihood that this melt-in-your-mouth brownie brittle grasshopper pie will be eaten in less than five minutes flat.

We never want to say goodbye to Girl Scout Cookies, but this Do-Si-Dos pie makes it a little easier to see them go out of season. Pop this pie into the freezer for a cool treat.

Just when we thought there wasn't anything else to do with a watermelon (kegs, bread, and shots), we saw this watermelon chiffon pie. Freeze this pie to make it even more refreshing.

Nothing says summer like pineapple, so give this Hawaiian icebox pie a shot. Not in the mood for macadamia nuts? Top it with graham cracker crumbs and crushed pineapple instead.

28 Pumpkin Pie Recipes That'll Take Your Thanksgiving to the Next Level

With Thanksgiving fast approaching, it's time to perfect your Pumpkin pie recipe. We've got caramel-drizzled, pecan-packed, and chai-infused options for you to pick from for your holiday feast. Trust us, these pies do not disappoint.

The turkey and autumn leaf-shaped pie crust on top of this dessert will make it the star of the spread.

Sometimes is best to stick with a classic, no-fair recipe, which is exactly what this is. Whipped cream optional.

Pumpkin pie or cake? You can have both with this decadent fusion dessert.

Get the recipe at Delish.

Everyone's favorite fireside treat just got a major upgrade.

Get the recipe at Delish.

Warm, thick caramel is swirled into the pumpkin base of this delicious pie for an extra sweet surprise.

Get the recipe at Delish.

The kids will love seeing a Reese's and candy corn turkey on top of their pumpkin pie.

Get the recipe at Delish.

Make traditional pumpkin pie extra creamy simply by adding eggnog to the filling. You won't be able to resist the rich and velvety texture.

Give your pumpkin pie an adult twist with this smoky bourbon whipped cream.

If you've tired of traditional pumpkin pie during the holidays, try this upgraded version with a pecan crust and fluffy pumpkin filling that's dotted with a sweetened sour cream-based mix.

Add a burst of citrus to your table with this light a fluffy chiffon pie.

Tools you'll need: USA Pan Pie Pan ($8,

Pumpkin purists will love the crustless format of this sweet, creamy dessert.

With a rich and creamy filling, these gorgeous mini pies are a perfect addition to your Thanksgiving dessert table.

Get the recipe at Sugar Apron.

Tools you'll need: Wilton Mini Muffin Pan ($7,

An hour is all you need to create this spin on a Thanksgiving favorite.

Tools you'll need: Pyrex Glass Pie Plate ($12,

Stand out with this walnut crust this Thanksgiving.

Get the recipe at Country Living.

Tools you'll need: Talisman Pastry Wheel Decorator ($6,

Top your pie differently this year with this pecan brittle instead of traditional whipped cream topping.

Get the recipe at Country Living.

The spice combination from this maple syrup whipped cream and pumpkin pie will be a favorite this year.

Put a twist on how you decorate your pie edges by adding these mini cookies brushed in sugar and topped with cranberries.

Mini Pumpkin Pies

For the love of pumpkin, try this Pumpkin Bundt Cake as well. If you are in the mood for a warm drink, check out this homemade Pumpkin Spice Latte recipe too!

Impress your party And dinner guests with these cute and tasty Mini Pumpkin Pie Tarts!

They include everything you love about a classic homemade pumpkin pie, yet in bite sized portions that are just over 100 calories each!

Ahh, Fall. This time of year makes me want to turn on the oven again and welcome the scents of cinnamon, nutmeg and cloves.

The leaves changing, the cooler days and the upcoming Halloween and Thanksgiving season make me think of ‘pumpkin’, and I’m seriously starting to crave this Pumpkin Spice Poke Cake!

Have you noticed that this time of year brings on a pumpkin-craze? I love it!

It sure is a nice bonus to the weather getting colder, that’s for sure.

When it comes to dessert for Fall entertaining, from casual company to traditional holidays this time of year, I love making a pumpkin treat such as this Pumpkin Creme Brulee.

It’s just something I don’t reach for very often during the other months of the year! I guess it’s our fall comfort necessity.

On bigger holidays, our tradition is to have pumpkin pie – yum – there’s nothing like it. Yet, when it’s just us, I like to make these individual Mini Pumpkin Pies, so that I can freeze them and enjoy on other nights too.

Yep, I’m always thinking of cooking and baking for batches. When you have them already made and ready, you feel the convenience every time.

So what’s better than rich, soothing pumpkin pie? Pumpkin Pie in mini one-bite tarts!

Mini Pumpkin Pies are pint-sized versions of the pie we all know and love, just in individual portions. These are perfect to have on hand for when guests drop in .

Perfectly sized for kids, and a nice portion for all, these tiny pumpkin pies are sure to become your go-to during Autumn days and holidays.

Plus, for a holiday potluck or buffet, these are ideal for the masses.

I have to also admit to enjoying a Pumpkin Pie Tart after the kids go to bed. It’s my treat for a chaotic day survived.

Pumpkin Pie Frozen Custard

Our weather is forecast to hit 69 degrees tomorrow. It will probably be the last ‘warm’ day for a long while, as winter is already breathing its frosty breath down our necks. In the meantime we’ll appreciate whatever remaining moderate weather we have left. It won’t be long before we’re slicing cinnamon-spiced pumpkin pies at our Thanksgiving tables. But right now I’m still desperately trying to hold onto whatever remains of the warm season before we plunge into the winter abyss.

So, I thought, why not marry the autumny flavors of pumpkin pie with my favorite warm weather treat…ice cream?? What more perfect way could there be to acknowledge what may well be the last day we can go without our winter coats, than with a rich and creamy pumpkin pie frozen custard, flavored with vanilla, ginger, nutmeg, and a generous dose of cinnamon. Your ice cream maker will thank you for giving it one last whirl before it’s tucked away for the season.

Frozen custard differs from ice cream in that it contains egg yolks. The egg yolks add an extra creaminess to the frozen treat. The following recipe would also work well without the eggs, so if you or a loved one have an egg allergy, just omit them and call it ice cream. The half-and-half will contribute a good amount of creaminess, but you can substitute light cream or heavy cream for an even richer result.

Focus on Technique – Tempering Eggs

Tempering eggs is a process by which egg yolks are gradually brought up to a higher temperature, by very slowing incorporating hot liquid. This is done to prevent the eggs from scrambling when they are incorporated into hot liquid…cause who wants to eat custard with the texture of scrambled eggs, right. Tempering the egg yolks helps them to maintain a smooth, silky consistency. Egg yolks may be tempered for use in custards, puddings, sauces, or souffles.

To temper egg yolks, start by lightly beating the eggs with a fork. Then, take some of your hot liquid and very gradually, starting with just a few drips at a time, incorporate some of the hot liquid into the eggs, whisking constantly. After the first few drips, you can increase to a slow stream. Continue incorporating the hot liquid until the egg mixture is about the same temperature as the mixture you will be adding it to. Then, you can safely add the egg mixture to the remaining hot liquid and bring to a gentle simmer for a couple minutes to ensure the yolks are cooked.

Pumpkin Pie Frozen Custard


  • 1 1/2 cups half and half
  • 1/2 cup milk
  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • Pinch of salt
  • 2 egg yolks, lightly beaten

Combine the milk, pumpkin puree, sugar, vanilla, cinnamon, salt, nutmeg, and ginger in a saucepan. Bring the mixture to a simmer over medium heat, whisking frequently. Once the mixture begins to simmer, reduce the heat. In a separate bowl, lightly beat the egg yolks. Gradually whisk about 3/4 cup of the hot mixture into the egg yolks, starting with a very slow drizzle. Gradually whisk the tempered egg mixture into the remaining mixture in the pot. Bring to a very gentle boil over medium heat, whisking constantly for 2-3 minutes. Allow the mixture to cool for several minutes at room temperature, then refrigerate until completely chilled. Pour the mixture into your ice cream maker and freeze according to your maker’s instructions.

Watch the video: Κολοκυθόπιτα εύκολη χωρίς φύλλο. foodaholics Super easy zucchini pie with no crust (November 2022).