Best 11 Pumpkin Pie With Frozen Crust Recipes

QUICK FROZEN PUMPKIN PIE

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.

NO BAKE PUMPKIN PIE WITH GINGERSNAP CRUST

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, combine the cookie crumbs, brown sugar, salt and butter.
• Stir to combine and press into a deep dish pie pan.
• Bake for 10 minutes and allow to cool completely.
• In a medium bowl, whisk together the pudding and milk.
• Set aside to thicken.
• In a large bowl, beat the cream cheese until smooth.
• Scrape down the sides of the bowl and add the sweetened condensed milk.
• Beat until smooth and scrape down the sides of the bowl again.
• Stir the pudding mixture into the cream cheese mixture.
• Fold in half of the whipped cream and then the remaining whipped cream.
• Fill the pie crust.
• Place in the fridge to chill for 1 hour before serving.
• See notes.

FROZEN PUMPKIN PIE

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.

PERFECT PUMPKIN PIE

Steps:

• Preheat the oven to 375°F and set an oven rack in the middle position.
• If using a homemade crust: Cover the chilled crust with a piece of parchment paper. Fill the crust about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
• If using a frozen crust: Follow the instructions for blind-baking on the package.
• After blind-baking the crust, reduce the oven temperature to 325°F.
• Make the Pumpkin Pie Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
• Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
• Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
• Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.

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.

FROZEN PUMPKIN DESSERT

Steps:

• Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
• Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust.
• Freeze at least 2 hours. Remove from freezer 10 minutes before serving.
• Garnish with whip cream if desired.

CLASSIC PUMPKIN PIE WITH PIE CRUST TUTORIAL

Steps:

• Grate (using a cheese grater) a half stick (1/4 cup) of very chilled unsalted butter into a bowl. Add 6 tablespoons of very chilled shortening cut into cubes, and put the whole bowl in your freezer for 10 minutes.
• Add flour and salt, and cut the flour into your butter and shortening using a pastry cutter. Then add 2-3 tablespoons of ice cold water, one at a time. Use a rubber spatula to bring the dough together. You may need to get in their with your hands as well. Give the dough a few sprays with the spray bottle if the dough needs more moisture to come together.
• Wrap your dough with plastic, shape it into a round, flat disk. Refrigerate for at least four hours, or freeze until ready to use.
• Sprinkle a generous amount of flour onto a piece of parchment paper, dust the top of your dough with flour, and slowly roll the dough out.
• Transfer the dough to the pie plate (dough side down, parchment paper up), using the parchment paper underneath to lift it. Carefully peel away the parchment paper.
• Trim any excess dough around the edges (reserve for later), fold the crust under itself and then crimp the edges.
• Roll out reserved dough, and cut out leaf shape. Place pie crust and leaf decoration in the freezer to chill before filling.
• To make the filling, whisk together the pumpkin puree, sweetened condensed milk, softened cream cheese, eggs, and pumpkin pie spice. I used my Blentec to just very briefly pulse (three one second pulses) the ingredients together. You definitely don't want to blend too much or you will incorporate air into the filling. Of course, it is fine to just whisk by hand too.
• Preheat your oven to 425 degrees, and pour the pumpkin filling into your frozen, unbaked crust. Place your pie on the center rack of your oven, along with the leaf in a separate small baking pan. Remove the leaf from the oven when it is just turning golden brown around the edges, about five minutes. Bake your pumpkin pie for five more minutes on 425 degrees, and then turn the heat down to 350 degrees, and set your timer for 40 more minutes. Total cook time for the pie is 50 minutes.
• Allow your pie to cool at room temperature for an hour, and then refrigerate until ready to serve. Top the pie with your leaf decoration just before serving.

PUMPKIN PIE FROZEN YOGURT

Steps:

• Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces.
• Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.
• Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).
• Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.

PUMPKIN PIE SPICE PIE CRUST

Steps:

• Preheat oven to 425° F. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.
• Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
• Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.
• Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.
• To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
• In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.
• Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.
• Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.

FROZEN PUMPKIN ICE CREAM PIE

Steps:

• Preheat oven to 350 degrees.
• Stir together cookies, sugar, and butter until well combined.
• Add crust mixture to a pie plate and press down evenly.
• Bake for 10 minutes then let cool completely.
• In a large mixing bowl whisk together pumpkin puree, brown sugar, and pumpkin pie spice.
• Whisk in the vanilla ice cream.
• Pour into cooled pie plate.
• Freeze for 4 hours before serving.

EASIEST-EVER PUMPKIN PIE

Steps:

• Heat oven to 425°F.
• In large bowl, beat sugar, pumpkin pie spice, salt, pumpkin, evaporated milk and eggs with wire whisk until well blended. Place frozen pie crust onto cookie sheet. Pour filling into pie crust. Place filled pie crust on cookie sheet into preheated oven. .
• Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool on cooling rack at least 2 hours. Serve or refrigerate until serving time. Store in refrigerator.