No Bake Ice Cream Pumpkin Pie Food

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NO-CHURN PUMPKIN PIE ICE CREAM



No-Churn Pumpkin Pie Ice Cream image

All the dreamy ingredients of pumpkin pie (even the crust!) are frozen into an ultra-creamy ice-cream treat that doesn't require an ice cream maker or any churning.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 8

1 store-bought frozen pie shell
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
One 15-ounce can pumpkin pie filling
One 14-ounce can sweetened condensed milk (about 1 cup)
Pinch fine salt
2 cups cold heavy cream
Caramel sauce, for drizzling

Steps:

  • Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
  • Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
  • Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.

PUMPKIN PIE ICE CREAM CAKE



Pumpkin Pie Ice Cream Cake image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for greasing
1 cup heavy whipping cream
3 tablespoons brown sugar
1 tablespoon maple syrup
2 teaspoons vanilla
2 cups crushed gingersnap cookies
6 tablespoons butter, melted
1 quart pumpkin ice cream, softened
2 cups crumbled store-bought pumpkin bread
1/2 cup chopped store-bought candied pecans or other nuts, for garnish

Steps:

  • Spray a 9-inch pie plate with nonstick cooking spray.
  • In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use.
  • Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set.
  • Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour.
  • Garnish with candied pecans before serving.

NO-BAKE PUMPKIN PIE



No-Bake Pumpkin Pie image

More Recipes from Kelsey Nixon:Slow-Cooker Pecan PieApple Bread Pudding with Caramel Dessert SauceKelsey Nixon's Slow Cooker Pulled Pork (5 Meals, 1 Slow Cooker)

Provided by The Rachael Ray Staff

Number Of Ingredients 9

1 cup heavy whipping cream
1/2 cup powdered sugar
1 15 oz. can pumpkin purée
1 8 oz. block cream cheese
softened
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 graham cracker pie shell

Steps:

  • In a stand mixer, whip cream until to soft peaks
  • Add powdered sugar to incorporate
  • In a medium-size mixing bowl, beat the cream cheese and canned pumpkin with a hand mixer until there are no lumps
  • Add pumpkin pie spice, cinnamon and salt
  • With a large rubber spatula, carefully fold the whipped cream into the pumpkin cream cheese mixture, being careful not to deflate the cream
  • Once completely incorporated, pour mixture into the pie shell and refrigerate for 24 hours
  • Serve with whipped cream and a sprinkle of cinnamon

10 MINUTE NO-BAKE PUMPKIN PIE



10 Minute No-Bake Pumpkin Pie image

This no-bake pumpkin pie takes just 10 minutes to prepare, If you're short on time and need a great dessert, this recipe is an excellent choice.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 2h40m

Yield 8

Number Of Ingredients 11

8 ounces of cream cheese (softened)
1/2 cup light brown sugar (packed)
1 cup pumpkin (or squash puree)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 1/2 cups frozen whipped topping (thawed, regular or lite; most of an 8-ounce tub)
9-inch graham cracker crust (purchased or homemade)
Garnish: whipped topping (or sweetened whipped cream, for topping)
Optional: cinnamon sugar for sprinkling

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.

Nutrition Facts : Calories 358 kcal, Carbohydrate 36 g, Cholesterol 29 mg, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, Sodium 208 mg, Sugar 24 g, Fat 23 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!

Provided by Averie Sunshine

Categories     Ice Cream & Frozen Treats

Time 4h20m

Number Of Ingredients 10

1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)
1 1/3 cups graham cracker crumbs
1/4 cup granulated sugar
3 cups Breyers Vanilla Ice Cream (they have a few varieties, including GF)
1 cup pumpkin puree
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
whipped cream or whipped topping for serving, optional

Steps:

  • Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
  • In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
  • Add the graham cracker crumbs, granulated sugar, and stir to combine.
  • Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
  • Bake for 10 minutes; set aside to cool. While pie cools, make the filling.
  • To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
  • Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
  • Prior to slicing, you may wish to place pie on counter for about 15 minutes so it's not as firm. Optionally, top with whipped cream before serving.

Nutrition Facts : Calories 159 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 55 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

PUMPKIN DREAM PIE



Pumpkin Dream Pie image

Pumpkin pie was never so light, or so easy to make. Jell-O instant pudding for the magic of no cooking! New Dream Whip - on it and in this Pumpkin Dream Pie - for the magic lightness.

Provided by Click Americana

Time 2h30m

Number Of Ingredients 8

1 package Dream Whip topping
1/2 cup milk
1/2 tsp vanilla
2/3 cup milk
1 small package Jello instant vanilla pudding, uncooked
1 cup canned pumpkin
3/4 tsp pumpkin pie spice
1 8-inch baked pie shell, cooled

Steps:

  • Prepare Dream Whip with 1/2 cup milk and vanilla as directed on package.
  • Combine 1 cup of the prepared Dream Whip with the Jello pudding, 2/3 cup milk, pumpkin and spice.
  • Beat slowly with egg beater just until well-mixed -- about 1 minute.
  • Pour into pie shell. Chill in refrigerator until set -- about 2 hours. Top with remaining Dream Whip.
  • Optional: Garnish with crystallized ginger and a sprinkling of nutmeg.

Nutrition Facts : Calories 116 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 84 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

JOYCE'S NO BAKE PUMPKIN CHIFFON PIE



Joyce's No Bake Pumpkin Chiffon Pie image

Make and share this Joyce's No Bake Pumpkin Chiffon Pie recipe from Food.com.

Provided by Geema

Categories     Dessert

Time 15m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

1 (6 ounce) package instant vanilla pudding
1 cup milk
1 (15 ounce) can pumpkin
36 ounces Cool Whip (large container)
1 1/2 teaspoons pumpkin pie spice
pie shell

Steps:

  • In a large bowl, using a mixer, blend together the instant pudding, milk, can of pumpkin and the cool whip.
  • Pour the mixture into a pre-baked pie shell (even graham cracker work well) and sprinkle the top with the pumpkin pie spice.
  • Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 693.6, Fat 44.8, SaturatedFat 38.2, Cholesterol 5.7, Sodium 471.4, Carbohydrate 72.3, Fiber 0.4, Sugar 66.5, Protein 4.2

NO-BAKE ICE CREAM PUMPKIN PIE



No-Bake Ice Cream Pumpkin Pie image

Since the 60s, this has been one of my favorite Thanksgiving deserts. I share as a tribute to my mother, now in late-stage Alzheimer's disease. She worked very hard to make holiday meals special, and made this pie each year. I never knew where she got the recipe.

Provided by Bev A

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h25m

Yield 8

Number Of Ingredients 11

1 egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 tablespoons water
1 (.25 ounce) envelope unflavored gelatin
1 (16 ounce) can pumpkin
1 cup vanilla ice cream, or as needed
1 prepared graham cracker crust

Steps:

  • Beat egg in a bowl. Stir in sweetened condensed milk, cinnamon, salt, nutmeg, and ginger.
  • Put water in a saucepan; sprinkle in gelatin, let stand 1 minute. Place saucepan over low heat; cook and stir until gelatin dissolves. Pour in milk mixture; increase heat to medium-low. Cook and stir until slightly thickened, 5 to 10 minutes. Remove from heat. Stir pumpkin in gently until combined.
  • Spread 3/4-inch layer of ice cream into crust; cover with pumpkin mixture. Freeze until set, about 2 hours.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 55.1 g, Cholesterol 47.2 mg, Fat 14.4 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 5.7 g, Sodium 538.9 mg, Sugar 43.6 g

NO BAKE PUMPKIN PIE



No Bake Pumpkin Pie image

No Bake Pumpkin Pie - Made with a graham cracker crust and layers of cream cheese, spiced pumpkin filling, pudding, and Cool Whip - a perfect fall dessert!

Provided by Kasey Schwartz

Categories     Dessert

Number Of Ingredients 9

8 ounces cream cheese (softened)
1 Tbsp milk
1 Tbsp sugar
2 3.4 oz pkgs. instant vanilla pudding mix
8 oz Cool Whip
1 cup milk
2 tsp pumpkin pie spice
15 oz. can pumpkin
1 premade graham cracker crumb pie crust (I use the larger store bought crust that is a little bigger than a normal pie crust. )

Steps:

  • In a bowl, beat together the cream cheese, 1 tablespoon of milk and sugar in a large bowl. When smooth, fold in 1/2 of the whipped topping and spread in the graham crust.
  • Next, whisk together the milk, canned pumpkin, dry pudding mixes and pumpkin spice until creamy. Spread over the cream cheese layer.
  • Top with the remaining 1/2 tub whipped topping and refrigerate for at least 4 hours.

NO BAKE DEEP DISH PUMPKIN CHIFFON PIE



No Bake Deep Dish Pumpkin Chiffon Pie image

Another on line recipe. ave oven space for turkey and all the fixin's by preparing our no-bake pie. Light and airy, the spiced pumpkin filling bursts with fall flavors and the nutty graham cracker crust is a delicious twist on traditional pumpkin pie.

Provided by Bonnie G 2

Categories     Pie

Time 4h10m

Yield 1 Deep dish pie, 12 serving(s)

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs
1/2 cup finely chopped walnuts
6 tablespoons softened butter
1 tablespoon granulated sugar
3/4 cup packed dark brown sugar
2 (1 ounce) packets unflavored gelatin
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups milk
1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Spray a 10-inch deep-dish pie plate with nonstick spray.
  • To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fragrant and just set, about 10 minutes. Transfer to a wire rack to cool completely.
  • To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.
  • Remove from the heat and transfer to a medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.
  • With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold one-fourth of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight.

PUMPKIN PIE ICE CREAM



Pumpkin Pie Ice Cream image

Pumpkin pie ice cream is a delicious fall treat that tastes just like pumpkin pie. This easy homemade ice cream is made with milk, cream, brown sugar, pumpkin puree, and pumpkin pie spice. You'll love it!

Provided by Kristen Stevens

Categories     Dessert

Time 40m

Number Of Ingredients 8

1 ½ cups whole milk
¾ cup brown sugar (can use coconut sugar)
1 ½ cups whipping cream
1 cup pumpkin puree
¼ cup maple syrup
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
1 store-bought pie crust (optional)

Steps:

  • Gently warm the milk over medium heat in a medium-sized pot over medium heat. When it starts to steam, remove the pot from the heat. Whisk the brown sugar into the milk until it dissolves.
  • Add the rest of the ingredients into the pot and stir well.
  • Put the pot into your fridge until it is cold.
  • If using the optional pie crust, bake it first then let it cool completely. Break it into bite-sized pieces and reserve a handful to sprinkle on top of the ice cream.
  • Pour the ice cream into your ice cream maker and let it churn until it is soft-set - usually about 20 minutes. Add the pie crust pieces to your ice cream maker and let them get mixed into the ice cream. Transfer the ice cream to a freezer-proof container, sprinkle the reserved handful of pie crust pieces over the top, and freeze for at least 2 hours.

Nutrition Facts : ServingSize 1 serving = ¼ cup, Calories 200 kcal, Carbohydrate 22 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 66 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 5 g

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From pinterest.ca


NO BAKE PUMPKIN ICE CREAM PIE RECIPE - EZINEARTICLES.COM
1/4 cup cold water. 1 pint vanilla ice cream. In a large saucepan add the beaten eggs, canned pumpkin, brown sugar, salt and all of the spices. Stir until smooth. In a small bowl, soften the gelatin mix with 1/4 cup of cold water and then add it to the saucepan. Cook the above mixture over low heat, stirring constantly until the mixture has ...
From ezinearticles.com


PUMPKIN PIE ICE CREAM NO EGG VERSION RECIPES
Pumpkin Pie Ice Cream No Egg Version Recipes HOMEMADE PUMPKIN ICE CREAM. Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! -Taste of Home Test Kitchen . Provided by Taste of Home. Categories Desserts. Time 35m. Yield about 1 quart. Number Of Ingredients 8. Ingredients; 2 cups heavy whipping cream: 1 …
From tfrecipes.com


NO-BAKE PUMPKIN PIE BITES | FOODTALK
The first step in making no-bake pumpkin pie bites is to blend together the pumpkin puree, pecans, coconut flour, vanilla extract, and pumpkin pie spice into a food processor and process until smooth. Using a tablespoon, scoop out some of the pumpkin pie mixture and roll into a ball. Roll the bite into the chopped pecans and set them aside.
From foodtalkdaily.com


GRANDMA'S PUMPKIN ICE CREAM PIE RECIPE - FOOD NEWS
Preheat oven to 350°. Spray 9-inch pie plate with no-stick cooking spray; set aside. Combine graham cracker crumbs, butter, and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Bake 10 minutes. Cool on wire rack, then freeze until ready to use.
From foodnewsnews.com


NO BAKE PUMPKIN PIE | PUMPKIN RECIPES DESSERT, NO BAKE ...
Pumpkin Cookies. Pumpkin Puree. Pumpkin Carving. No Bake Pumpkin Pie. This no-bake pumpkin pie is a great twist on the classic pumpkin pie. It features a graham cracker crust filled with perfect layers of pumpkin pie filling, spices, cream cheese, Cool Whip and vanilla pudding. Plus, since it’s no-bake, it’s quick and easy to make.
From pinterest.ca


NO BAKE ICE CREAM PIE - ALL INFORMATION ABOUT HEALTHY ...
No-Bake S'mores Ice Cream Pie Recipe | Food Network trend www.foodnetwork.com. Press the crumb mixture into the bottom and sides of a 9-inch pie dish. Transfer to the freezer for 10 minutes to firm up. For the homemade magic chocolate shell: Melt the coconut oil and ...
From therecipes.info


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