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Frozen Pumpkin Pie Recipe

Fresh Frozen Pumpkin Pie Recipe

Frozen pumpkin pie is made by blending pumpkin puree withsweetened condensed milk, spices, and a whipped topping. The mixture is pouredinto a prepared graham cracker crust, then chilled until it sets. Unliketraditional pumpkin pie, which is baked, this version is frozen, making it agreat option for warmer months or when you're short on time. The result is asmooth, creamy pie with all the comforting flavors of pumpkin pie, but servedcold.
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Prep Time 20 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (9-inch) graham cracker crust (store-bought or homemade)
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 ½ cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • Whipped cream (for garnish) (optional)
  • Cinnamon sticks (for garnish) (optional)

Equipment

  • 9-inch Pie Pan
  • Electric Mixer
  • Measuring Cups & Spoons
  • Spatula
  • Mixing Bowl
  • Freezer-safe Plastic Wrap
  • Knife
  • Serving Plate

Method
 

  1. Prep the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until everything is well combined.
  2. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. This will take about 2-3 minutes with an electric mixer.
  3. Fold Everything Together: Gently fold the whipped cream into the pumpkin mixture. Make sure not to deflate the whipped cream too much; you want the filling to stay light and fluffy.
  4. Fill the Crust: Pour the pumpkin filling into the graham cracker crust, smoothing it out with a spatula. Make sure the top is evenly spread and the filling reaches all the edges of the crust.
  5. Freeze the Pie: Cover the pie with plastic wrap and place it in the freezer. Allow it to freeze for at least 4 hours, preferably overnight.
  6. Serve: Once frozen, take the pie out of the freezer about 20-30 minutes before serving to soften slightly. Slice and garnish with whipped cream and cinnamon sticks, if desired. Enjoy!

Notes

For the perfect texture, it’s essential to use heavy cream and whip it until stiff peaks form. This helps create a smooth, velvety filling that doesn’t feel too dense. Additionally, make sure your cream cheese is softened to room temperature before mixing it with the other ingredients to avoid lumps. If you prefer a spiced-up version, feel free to experiment with adding a dash of allspice or a few extra cloves.