Tessa’s Recipe Rundown
Taste: It’s sort of like a cleaner version of pumpkin pie, if that makes any sense.
Texture: The crust is thick and crunchy yet buttery with a luscious and creamy filling of what’s essentially pumpkin pie ice cream.
Ease: Incredibly easy. Very little prep, no baking, and simple ingredients. Waiting for the pie to freeze is the hardest part!
Appearance: Gorgeous, especially with a garnish of cranberries on top. You can garnish with anything your heart desires!
Pros: Easy and fun twist on pumpkin pie. Perfect for when your oven is too full for another dish.
Cons: None!!
Would I make this again? Most def.
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It’s the middle of October and still 95°F here in Phoenix. And I’ve actually been baking CHRISTMAS cookies all week (fun announcement on this coming soon). The life of a food blogger is a strange one.
Sadly Phoenix isn’t the only city that is flat out refusing to accept fall. That’s exactly why I’m sharing a recipe for FROZEN pumpkin pie that requires no baking. It’s the perfect solution for those of us who live in warm climates that still want to feel like it’s fall. Or just for anyone who loves frozen desserts or ice cream no matter what the weather is.
My favorite part of this pie, besides it being amazingly delicious, is that it’s also incredibly easy and requires NO baking. That makes it absolutely perfect for a holiday where you’re already cooking up a storm in the kitchen and need something simple that won’t take up any more precious room in your oven.
Frozen Pumpkin Pie
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Ingredients
For the crust:
- 1 package (8.8 ounces) Biscoff cookies
- 2 tablespoons granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the filling:
- 1 cup (8.4 ounces) heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 1 cup (7.8 ounces) pumpkin puree
- 1 tablespoon bourbon (optional)
- 2 tablespoons molasses or dark corn syrup
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
- Cranberries, fresh or dried, for garnish if desired
Instructions
For the crust:
- Spray a 9-inch spring-form pan with nonstick cooking spray.
- In the bowl of a food processor, pulse the cookies and sugar until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Cover and freeze the crust until ready to use.
For the filling:
- In a large bowl, use an electric mixer with the whisk attachment to beat the cream until stiff peaks form. Gradually add in the remaining filling ingredients on low speed until incorporated.
- Pour into the prepared pie crust and cover the surface with plastic wrap. Freeze until firm, at least 6 hours, before slicing and serving. Garnish with cranberries if desired. The pie may be kept covered in the freezer for up to 1 week. If it’s too cold to slice, let it sit at room temperature for 5 to 10 minutes first.
This was a great alternative to normal pumpkin pie. Light and fluffy. I used 1/2 heavy cream and 1/2 light cream. I got some stiff peaks and followed the rest of the directions. Had it with our second Thanksgiving, and my son who hates pumpkin pie, had to try it and loved it!! Thank you
Woohoo! Glad to hear that, Victoria!!
Does this come out smooth and creamy or does it freeze with ice crystals?
Hi Monica! As long as this pie is in an air-tight freezer container, you can easily keep this pie in the freezer for up to a week with no ice crystals. This pie has a very luscious, creamy filling, I can’t wait for you to try it 🙂 Hope that helps!
Could you make bars out of this? Essentially cut the pie shape into squares rather than slices?
Also, what is the feasibility of transporting this/it being out of the freezer for a bit?