FROZEN PUMPKIN PIE
"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
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
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
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 NO-BAKE PUMPKIN PIE
Ice cream style pumpkin pie.
Provided by Jackie
Categories Fruits and Vegetables Vegetables Squash
Time 10m
Yield 8
Number Of Ingredients 8
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
QUICK FROZEN PUMPKIN PIE
"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
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
Provided by Food Network Kitchen
Time 4h45m
Yield 12 servings
Number Of Ingredients 13
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.
FREEZER PUMPKIN PIE
This freezer pumpkin pie is a cool twist on tradition. Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie plate; bake at 450° for 5 minutes. Cool completely. , In a bowl, beat first 6 filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. If desired, top with whipped cream and additional crushed gingersnaps.
Nutrition Facts : Calories 371 calories, Fat 20g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 327mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
FROZEN PUMPKIN MOUSSE PIE
The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. -Sheila Bradshaw, Powell, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.
Nutrition Facts : Calories 331 calories, Fat 14g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 2g protein.
FROSTY PUMPKIN PIE
This frozen treat is so delightful no one would guess it's made with reduced-fat ingredients. We actually prefer a slice of this layered dessert to traditional pumpkin pie at Christmastime. -Janet Jackson, Homedale, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Spread yogurt into crust. Freeze for 30 minutes. , Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold in whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight. Remove from the freezer 20 minutes before cutting. If desired, sprinkle with additional pumpkin pie spice.
Nutrition Facts : Calories 289 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 293mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
FROZEN PUMPKIN PIE
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
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
PUMPKIN PIE MADE FROM A REAL PUMPKIN
Make and share this Pumpkin Pie Made from a Real Pumpkin recipe from Food.com.
Provided by usded99
Categories Thanksgiving
Time 3h15m
Yield 1 pies, 10 serving(s)
Number Of Ingredients 10
Steps:
- Pie pumpkins "are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). If you're in a pinch and can't find a pie pumpkin, here's a tip: butternut squash taste almost the same! Commercial canned pumpkin is from a variety of butternut, not true pumpkins! If you DO use a regular Jack O' Lantern type pumpkin, you may need to add about 25% more sugar and run the cooked pumpkin through a blender or food processor to help smooth it out.
- Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or 2 9 inch shallow pies!
- Wash the exterior of the pumpkin in cool or warm water, no soap.
- Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw.
- And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
- Note: SAVE THE SEEDS:.
- The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.
- There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. At the end of this document, I've included alternative instructions to replace step 4, if you'd rather use a different method.
- Method 1 - Put it in a microwaveable bowl.
- Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.
- Put a couple of inches of water in the bowl, cover it, and put in the microwave.
- Method 2 - Steam on the stovetop.
- You can also cook it on the stovetop; it takes about the same length of time in a steamer (20 to 30 minutes). I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside.
- Either way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.
- Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
- Many times the skin or rind will simply lift off with your fingers. I'll bet you didn't realize making your own pumpkin glop -- err, "puree" was this easy!
- Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content. Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best.
- Watery pumpkin?.
- If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it!
- Tip from a visitor: "I make my own pumpkin pies from scratch all the time. To eliminate watery pumpkin I strain my pureed pumpkin through a cloth overnight. If I use frozen pumpkin I do the same again as it thaws out. It works great and my pies cook beautifully.".
- Another visitor reported success using coffee filters in a sieve to drain out excess water.
- Again, don't go to great lengths to remove water; the recipe accounts for the fact that fresh pumpkin is more watery than canned!
- To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes.
- A regular blender works, too (unless you made a few frozen daiquiris and drank them first.). Or a food processor or even just a hand mixer with time and patience.
- With the hand blender, it just takes 2 or 3 minutes!
- Another visitor says using a food mill, like a Foley Food Mill, with a fine screen, accomplishes the blending/pureeing very well, too!
- The pumpkin is now cooked and ready for the pie recipe. Get the frozen daiquiris out from step 7 and take a break! :) You may freeze the pie filling.
- Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make! Again, note that unless you use large, deep dish pie plates, you may have enough for 2 pies.
- It is also time to start preheating the oven. Turn it on and set it to 425°F (210°C, for those in Europe) (see my pie crust recipe).
- All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:.
- 1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though).
- 1.5 teaspoon ground cinnamon.
- 1 teaspoon ground cloves.
- 1 teaspoon ground allspice.
- one half teaspoon ground ginger.
- one half teaspoon salt (optional, I don't use any).
- 4 large eggs.
- 3 cups pumpkin glop (ok -- "sieved, cooked pumpkin").
- 1.5 cans (12oz each) of evaporated milk (I use the nonfat version).
- Mix well using a hand blender or mixer.
- Notes: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however -- if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5).
- like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.
- Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.
- TIP: What do you do if you end up with more filling than will fit in your pie crust(s)? Easy! Of course, you can make another, smaller pie crust and fill a small pie pan -- or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling inches then bake it. It will be a crustless pumpkin pie that kids especially love!
- Bake at 425°F (210°C ) for the first 15 minutes, then turn the temperature down to 350°F (175°C) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
- And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!
- I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.
Nutrition Facts : Calories 186.7, Fat 6, SaturatedFat 3, Cholesterol 99.4, Sodium 83.2, Carbohydrate 28.1, Fiber 0.5, Sugar 20.6, Protein 6.4
PUMPKIN PIE FROZEN YOGURT
Creamy pumpkin frozen yogurt tastes like pumpkin pie turned inside out in this frozen confection. Stir pieces of cinnamon-spiced piecrust into the dessert to add crunch and flavor. The sweet-treat kicker: heavenly caramel-pecan sauce.
Provided by Voskos
Categories Trusted Brands: Recipes and Tips VOSKOS®
Time 2h35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces.
- Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.
- Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).
- Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.
Nutrition Facts : Calories 680.1 calories, Carbohydrate 73.6 g, Cholesterol 77.3 mg, Fat 39.6 g, Fiber 2 g, Protein 11.8 g, SaturatedFat 18.2 g, Sodium 271.7 mg, Sugar 48.2 g
More about "frozen pumpkin pie recipes"
FROZEN PUMPKIN PIE YOGURT SNACK RECIPE - ON MY KIDS …
From onmykidsplate.com
FROZEN PUMPKIN PIE IN GINGERSNAP CRUST RECIPE
From cdkitchen.com
FROZEN PUMPKIN PIE | MRFOOD.COM
From mrfood.com
FROZEN PUMPKIN PIE YOGURT RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
THE BEST PIE ROUNDUP | THE RECIPE CRITIC
From therecipecritic.com
EASY PUMPKIN PIE COOKIES RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
YES, YOU CAN FREEZE PUMPKIN PIE—HERE’S HOW TO DO IT
From msn.com
FROZEN PUMPKIN PIE WITH COFFEE ICE CREAM | TASTES OF LIZZY T
From tastesoflizzyt.com
PUMPKIN HAND PIES - MOM ON TIMEOUT
From momontimeout.com
FROZEN PUMPKIN MOUSSE PIE RECIPE | EATINGWELL
From eatingwell.com
PUMPKIN DUMP CAKE RECIPE (MAKE AHEAD INSTRUCTIONS)
From carlsbadcravings.com
PUMPKIN SLAB PIE - THE COUNTRY COOK
From thecountrycook.net
BROWN BUTTER CHOCOLATE CHIP PUMPKIN SPICE COOKIES
From picky-palate.com
FROZEN NO-BAKE PUMPKIN PIE RECIPE | ALLRECIPES
FROZEN PUMPKIN ICE CREAM PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
#weeknight #time-to-make #course #preparation #occasion #low-protein #pies-and-tarts #desserts #holiday-event #pies #freezer #dietary #thanksgiving #low-in-something #equipment
You'll also love