Frozen No Bake Pumpkin Pie Food

FROZEN NO-BAKE PUMPKIN PIE

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.

10 MINUTE NO-BAKE PUMPKIN PIE

Steps:

• Gather the ingredients.
• In a mixing bowl with an electric mixer , beat the cream cheese with the pumpkin or squash puree, brown sugar, pure vanilla extract , cinnamon, nutmeg, and ginger, until well blended and fluffy.
• Fold in the 2 1/2 cups whipped topping.
• Spread the mixture in the graham cracker crust.
• Cover and chill the pie for 2 to 3 hours before serving.
• Serve with whipped topping or sweetened whipped cream and sprinkle with cinnamon sugar, if desired.

FROZEN PUMPKIN PIE

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.

CREAMY PUMPKIN PIE (NO BAKE)

Steps:

• In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
• Whisk in Libby's 100% pure pumpkin.
• Stir in whipped topping. Spread in crust.
• Refrigerate at least 2 hours or until set. Garnish as desired.
• *Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.