Quick Frozen Pumpkin Pie Recipes

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FROZEN PUMPKIN PIE



Frozen Pumpkin Pie image

"As a rule, I don't like pumpkin," admits Diane Hixon of Niceville, Florida. "But this light, melt-in-your-mouth pie is an exception!" Just fill a convenient graham cracker crust with a cool combination of canned pumpkin and vanilla ice cream for an unexpected taste sensation.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 6

3 cups vanilla ice cream, softened
1 cup canned pumpkin
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 graham cracker crust (9 inches)

Steps:

  • In a bowl, combine ice cream, pumpkin, brown sugar, salt, cinnamon, ginger and nutmeg; mix well. Pour into crust. Freeze for 4 hours or until firm.

Nutrition Facts :

FROZEN PUMPKIN PIE



Frozen Pumpkin Pie image

This wonderful new twist to the traditional pumpkin pie has vanilla ice cream in the bottom and is lined with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some crushed gingersnaps if you like.

Provided by Carolyn

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h45m

Yield 8

Number Of Ingredients 11

1 ½ cups crushed gingersnap cookies
1 tablespoon white sugar
¼ cup butter, melted
1 cup pumpkin puree
1 cup white sugar
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups frozen whipped topping, thawed
2 cups vanilla ice cream, softened

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
  • In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
  • Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.

Nutrition Facts : Calories 393.3 calories, Carbohydrate 57.6 g, Cholesterol 29.8 mg, Fat 18 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 374.2 mg, Sugar 46.9 g

FROZEN PUMPKIN MOUSSE PIE



Frozen Pumpkin Mousse Pie image

Provided by Food Network Kitchen

Time 4h45m

Yield 12 servings

Number Of Ingredients 13

8 ounces gingersnap cookies, broken (about 2 1/2 cups)
2 tablespoons vegetable oil
1/3 cup plus 2 tablespoons light-brown sugar
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoon pumpkin pie spice
1 quart low-fat vanilla frozen yogurt, softened
Maple Whipped Cream, recipe follows, optional
1 3/4 teaspoons unflavored powdered gelatin
2 tablespoons water
1 cup 2 percent reduced-fat milk
1/4 cup maple syrup
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
  • In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
  • When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
  • Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
  • Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.

QUICK FROZEN PUMPKIN PIE



Quick Frozen Pumpkin Pie image

"The holidays are the perfect time to try this quick twist on a traditional pumpkin pie," suggests Marion Stoll, Dent, Minnesota. "I often make it ahead, so it goes from freezer to feast!"

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 10

1 quart vanilla ice cream, softened
3/4 cup canned pumpkin
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
Dash ground nutmeg
Dash ground cloves
1 graham cracker crust (9 inches)
Whipped topping and pecan halves, optional

Steps:

  • In a large bowl, combine the first 8 ingredients; beat until smooth. Place bowl in freezer for 30 minutes or until filling starts to set, stirring every 10 minutes. Spoon into crust, mounding filling slightly in center. Cover and freeze until firm, about two hours. , If desired, garnish with whipped topping and pecans; serve immediately.

Nutrition Facts : Calories 282 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 250mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

FROZEN PUMPKIN PIE WITH TEQUILA CHOCOLATE TOPPING



Frozen Pumpkin Pie with Tequila Chocolate Topping image

Try this cool new take on traditional pumpkin pie, with an easy-to-make pat-in crust made from gingersnaps and Cascadian Farm organic French vanilla almond granola.

Provided by Inspired Taste

Categories     Dessert

Time 3h20m

Yield 8

Number Of Ingredients 14

30 gingersnap cookies
1 cup Cascadian Farm® organic French vanilla almond granola
2 tablespoons butter, melted
1 can (15 oz) pumpkin (not pumpkin pie mix)
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 quart (4 cups) vanilla ice cream, softened
1/4 cup chocolate fudge topping
1 tablespoon gold tequila
1/2 cup whipping cream, whipped

Steps:

  • Heat oven to 350°F. In food processor, place cookies and granola. Cover; process, using on-and-off pulses, until fine crumbs form. Add melted butter; process until crumbs are moistened. Press mixture in bottom and up side of 9-inch springform pan.
  • Bake 6 to 8 minutes or until lightly browned. Cool on cooling rack.
  • In large bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt until blended. Add ice cream; stir until blended. Pour into cooled baked crust. Freeze 1 hour.
  • In small bowl, stir together fudge topping and tequila. Pour over pie. Freeze until firm, at least 2 hours.
  • About 20 minutes before serving, transfer pie from freezer to refrigerator. Run knife or small metal spatula around edge of pan; carefully remove side of pan. Cut pie into slices; serve with whipped cream.

Nutrition Facts : ServingSize 1 Serving

SIMPLE PUMPKIN PIE



Simple Pumpkin Pie image

"Easy as pie" is just the case with this pie recipe.

Provided by BobAltman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 5

2 eggs
1 (16 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 (9 inch) unbaked pie crust

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
  • Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
  • Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 g

FROZEN PUMPKIN PIE



Frozen Pumpkin Pie image

Make and share this Frozen Pumpkin Pie recipe from Food.com.

Provided by strawberryjane

Categories     Pie

Time 4h20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

1 cup canned pumpkin
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 crust

Steps:

  • Combine the pumpkin, corn syrup, spices, and nuts in a large bowl.
  • Fold in the whipped topping.
  • Spoon mixture into crust.
  • Freeze until firm,about 4 hours.
  • Let stand at room temperature for 15 minutes before serving.
  • Top with extra whipped topping before serving!

Nutrition Facts : Calories 504.1, Fat 26.1, SaturatedFat 11.1, Sodium 359.1, Carbohydrate 68.8, Fiber 2.6, Sugar 35.8, Protein 4.1

FROZEN PUMPKIN MOUSSE PIE



Frozen Pumpkin Mousse Pie image

Make and share this Frozen Pumpkin Mousse Pie recipe from Food.com.

Provided by Kimke

Categories     Pie

Time 4h34m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups crushed graham crackers
1/4 cup packed brown sugar
6 tablespoons melted butter
1 (15 ounce) can solid pack pumpkin (not pie filling)
2 teaspoons cinnamon
1 (7 1/2 ounce) jar marshmallow creme
1/4 cup packed brown sugar
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350°F.
  • Grease or spray pie plate.
  • Combine graham crackers, melted butter and 1/4 cup brown sugar, mix well.
  • Press into bottom and sides of pie plate.
  • Bake for 12 minutes.
  • Remove from oven and cool (crust may be frozen at this point for later use).
  • Combine pumpkin, cinnamon, marshmallow creme and brown sugar-mix until smooth.
  • This is done easily with a mixer.
  • Fold in thawed whipped topping.
  • Spoon pumpkin mixture into crust and spread evenly.
  • Freeze for at least 4 hours.
  • May garnish pie with additional whipped cream.

Nutrition Facts : Calories 261.2, Fat 11.7, SaturatedFat 8, Cholesterol 15.3, Sodium 128.2, Carbohydrate 38.8, Fiber 0.7, Sugar 25.8, Protein 1.6

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