Frozen Pumpkin Pie

Yields 8 servings
Prep Time 20 minutes Cook Time 6 hours 20 minutes Total Time 6 hrs 40 mins


    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


    1. 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.


    © 2015 Handle the Heat. All rights reserved.
    Join the Baking Challenge!  Learn More