Frozen Pumpkin Pie
User Reviews
5.0
3 reviews
Excellent
Frozen Pumpkin Pie
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This no-bake Frozen Pumpkin Pie is the perfect fall recipe for mild weather, or anyone who loves a frosty treat year-round! One of the easiest pies ever!
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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
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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.
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Overall Rating
5.0
3 reviews
Excellent
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