Frozen Pumpkin Pie
Yield: 8 servings
Prep Time: 20 minutes
Cook: 6 hours 20 minutes
Tessa's Recipe Rundown...
Taste: It’s sort of like a cleaner version of pumpkin pie, if that makes any sense.
Texture: The crust is thick and crunchy yet buttery with a luscious and creamy filling of what’s essentially pumpkin pie ice cream.
Ease: Incredibly easy. Very little prep, no baking, and simple ingredients. Waiting for the pie to freeze is the hardest part!
Appearance: Gorgeous, especially with a garnish of cranberries on top. You can garnish with anything your heart desires!
Pros: Easy and fun twist on pumpkin pie. Perfect for when your oven is too full for another dish.
Would I make this again? Most def.
It’s the middle of October and still 95°F here in Phoenix. And I’ve actually been baking CHRISTMAS cookies all week (fun announcement on this coming soon). The life of a food blogger is a strange one.
Sadly Phoenix isn’t the only city that is flat out refusing to accept fall. That’s exactly why I’m sharing a recipe for FROZEN pumpkin pie that requires no baking. It’s the perfect solution for those of us who live in warm climates that still want to feel like it’s fall. Or just for anyone who loves frozen desserts or ice cream no matter what the weather is.
My favorite part of this pie, besides it being amazingly delicious, is that it’s also incredibly easy and requires NO baking. That makes it absolutely perfect for a holiday where you’re already cooking up a storm in the kitchen and need something simple that won’t take up any more precious room in your oven.
Love Handle the Heat? Don’t miss a recipe! Sign up to have new posts delivered straight to your inbox and receive a FREE cookbook!
How to make Frozen Pumpkin Pie
For the crust:
For the filling:
For the crust:
Spray a 9-inch spring-form pan with nonstick cooking spray.
In the bowl of a food processor, pulse the cookies and sugar until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Cover and freeze the crust until ready to use.
For the filling:
In a large bowl, use an electric mixer with the whisk attachment to beat the cream until stiff peaks form. Gradually add in the remaining filling ingredients on low speed until incorporated.
Pour into the prepared pie crust and cover the surface with plastic wrap. Freeze until firm, at least 6 hours, before slicing and serving. Garnish with cranberries if desired. The pie may be kept covered in the freezer for up to 1 week. If it’s too cold to slice, let it sit at room temperature for 5 to 10 minutes first.
© Handle the Heat - handletheheat.com
Join the Handle the Heat Community
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!