Frozen Pumpkin Pie

Yield: 8 servings

Prep Time: 20 minutes

Cook: 6 hours 20 minutes

This no-bake Frozen Pumpkin Pie is the perfect fall recipe for mild weather, or anyone who loves a frosty treat year-round! One of the easiest pies ever!

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.
Cons: None!!
Would I make this again? Most def.

One of the easiest pies ever! This no-bake Frozen Pumpkin Pie is the perfect fall recipe for mild weather, or for when there's no more room in the oven!
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.

One of the easiest pies ever! This no-bake Frozen Pumpkin Pie is the perfect fall recipe for mild weather, or for when there's no more room in the oven!

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.


One of the easiest pies ever! This no-bake Frozen Pumpkin Pie is the perfect fall recipe for mild weather, or for when there's no more room in the oven!

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How to make
Frozen Pumpkin Pie

Recipe By Tessa Arias, Handle the Heat
Yield: 8 servings
Prep Time: 20 minutes
Cook: 6 hours 20 minutes

Ingredients

For the crust:

  • 1 package (8.8 ounces) Biscoff cookies
  • 2 tablespoons granulated sugar
  • 6 tablespoons (3 ounces) unsalted butter, melted
  • For the filling:

  • 1 cup (8.4 ounces) heavy cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup (7.8 ounces) pumpkin puree
  • 1 tablespoon bourbon (optional)
  • 2 tablespoons molasses or dark corn syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons vanilla extract
  • Cranberries, fresh or dried, for garnish if desired
  • Directions

    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.

    About Tessa...

    Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

    Find Tessa on  

    One Response to “Frozen Pumpkin Pie”

    1. #
      Amelia — October 19, 2015 at 4:06 pm

      Could you make bars out of this? Essentially cut the pie shape into squares rather than slices?

      Also, what is the feasibility of transporting this/it being out of the freezer for a bit?

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