Easynsimplefrozenpumpkinpie 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 NO-BAKE PUMPKIN PIE



Frozen No-Bake Pumpkin Pie image

Ice cream style pumpkin pie.

Provided by Jackie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 10m

Yield 8

Number Of Ingredients 8

1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can pumpkin
1 cup milk
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Steps:

  • In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.

Nutrition Facts : Calories 213.1 calories, Carbohydrate 29.2 g, Cholesterol 2.4 mg, Fat 9.4 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 3.3 g, Sodium 337.1 mg, Sugar 14.3 g

FROM SCRATCH PUMPKIN PIE



From Scratch Pumpkin Pie image

Nancy Fuller's pumpkin pie from scratch from Food Network doesn't call for canned pumpkin, but rather a roasted sugar pumpkin.

Provided by Nancy Fuller

Categories     dessert

Time 3h35m

Yield 8 servings

Number Of Ingredients 13

1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs

Steps:

  • For the pumpkin: Preheat the oven to 375 degrees F.
  • Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
  • For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
  • Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
  • Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
  • For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
  • Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

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 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.

EASY FREEZY PUMPKIN PIE



Easy Freezy Pumpkin Pie image

We made this recipe in third grade and the teacher sent a copy of the recipe home. I loved it so much I insisted my Mom make it, too. Ever since then it's become a Thanksgiving tradition each year. It has lasted the test of time because now I'm a mother of a third grader and we still make it! The pie requires no baking! And kids love it because it's made of ice cream.

Provided by T.L

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h10m

Yield 16

Number Of Ingredients 6

½ cup packed brown sugar
½ teaspoon salt
1 cup canned pumpkin puree
½ teaspoon ground cinnamon
1 quart vanilla ice cream, softened
2 (9 inch) prepared graham cracker crusts

Steps:

  • In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.

Nutrition Facts : Calories 245.4 calories, Carbohydrate 35.3 g, Cholesterol 14.5 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 308.5 mg, Sugar 25.6 g

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

IMPOSSIBLY EASY PUMPKIN PIE



Impossibly Easy Pumpkin Pie image

Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 6

Number Of Ingredients 9

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick™ mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • Stir all ingredients except whipped topping until blended.
  • Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 215, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg

IMPOSSIBLY EASY PUMPKIN PIE



Impossibly Easy Pumpkin Pie image

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Number Of Ingredients 10

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoon s pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

Steps:

  • Preheat oven to 350ºF. Grease 9-inch pie plate. Stir all ingredients except whipped topping until blended. Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
  • Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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