Best 4 Easy Freezy Pumpkin Pie Recipes
Indulge in the delectable world of pumpkin pie with our diverse collection of recipes ranging from classic to innovative. Discover the traditional Easy Freezy Pumpkin Pie, a timeless treat that captures the essence of fall flavors. For a vegan delight, try the Vegan Pumpkin Pie with a creamy and luscious filling made from almond milk and coconut cream. Experience a symphony of flavors with the Pumpkin Pie with Gingersnap Crust, where the spicy crust complements the velvety pumpkin filling. Elevate your dessert game with the Pumpkin Pie with Streusel Topping, featuring a crunchy and buttery streusel that adds delightful texture. And for a unique twist, try the Pumpkin Pie with Chocolate Ganache, where rich chocolate ganache meets the classic pumpkin pie filling. Our recipes cater to various dietary preferences and culinary preferences, ensuring there's a perfect pumpkin pie for every occasion.
Let's cook with our recipes!
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.
SIMPLE PUMPKIN PIE
"Easy as pie" is just the case with this pie recipe.
Provided by BobAltman
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
- Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
- Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 g
EASY PUMPKIN PIE
Pumpkin pie does not have to be difficult to make. This easy Thanksgiving dessert recipe has a wonderful taste and will be a hit at your holiday meal. -Marty Rummel, Trout Lake, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack., If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.
Nutrition Facts : Calories 275 calories, Fat 11g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 306mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE
Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
- Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
- Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/6, Sodium 190 mg, Sugar 22 g, TransFat 0 g
Tips:
- Use a food processor: This will make quick work of pureeing the pumpkin and blending the filling ingredients.
- Don't overmix the filling: Overmixing can make the filling tough.
- Chill the filling before baking: This will help the pie set properly.
- Bake the pie until the center is set: A toothpick inserted into the center should come out clean.
- Let the pie cool completely before serving: This will allow the flavors to develop and the pie to set properly.
Conclusion:
This easy-freezy pumpkin pie is the perfect dessert for busy families. It's made with simple ingredients that you probably already have on hand, and it can be made ahead of time and frozen for later. When you're ready to serve, simply thaw the pie and bake it until it's warm and bubbly. You can't go wrong with this classic fall dessert!
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