Easy N Simple Frozen Pumpkin Pie Food
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
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
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.
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.
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 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
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
EASY PUMPKIN PIE
We love this pie! I am not much of a baker but this is so simple and so good. DH has tried other people's pumpkin pies and store bought pies at Thanksgiving and says they just don't compare to mine. I always make 2. One for the family and one just for him. Try it, I don't think you will be dissapointed.
Provided by Little Bee
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Directions.
- Preheat oven to 425 degrees F.
- With mixer, beat pumpkin, Eagle® Brand, eggs, spices, and salt.
- Pour into Ready Crust®.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean.
- Cool.
- Serve with whipped cream.
- Refrigerate leftovers.
Nutrition Facts : Calories 300.7, Fat 11.7, SaturatedFat 5.2, Cholesterol 63.4, Sodium 326, Carbohydrate 42.9, Fiber 1.2, Sugar 28.7, Protein 7.4
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.
HOMEMADE PUMPKIN PIE
My sister-in-law won't eat any other pumpkin pie but MINE!! I always keep "fresh frozen" pumpkin in the freezer for her visits. This recipe comes from "The American Woman's Cook Book" originally copyrighted in 1938.
Provided by Judith N.
Categories Pie
Time 1h5m
Yield 1 9inch Pie
Number Of Ingredients 7
Steps:
- Sift dry ingredients together and stir into eggs.
- Add milk and pumpkin.
- Line piepan with pastry and pour in filling.
- Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
- Cool.
- **Variation:Use 1 Tsp.
- cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
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.
EASY N SIMPLE FROZEN PUMPKIN PIE
My mom made this every Thanksgiving just because I was the picky little brat that I am. (Still am!!! LOL) I hated and still hate regular pumpkin pie and this is one I will eat! Extremely simple, but I like it! Always have and always will. Not everybody likes it, but I do!!!
Provided by Phoenix Food Queen
Categories Pie
Time 10h5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Take the pumpkin pie filling and cool whip and with a handheld mixer, thoroughly mix the two ingredients together.
- Pour the mix into the pie crust and place the lid that comes with the crust on the pie and place in the freezer.
- I usually do it overnight just to insure it's thoroughly frozen!
Nutrition Facts : Calories 308, Fat 14.7, SaturatedFat 7.8, Sodium 318.3, Carbohydrate 43.8, Fiber 6.1, Sugar 18, Protein 2.3
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