Frozen Pumpkin Pie
User Reviews
5
2 reviews
Excellent
Frozen Pumpkin Pie
Report
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!
Share:
Ingredients
For the crust:
- 1 Biscoff cookies package (8.8 ounces
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter 3 ounces, melted
For the filling:
- 1 cup heavy cream 8.4 ounces
- 1 sweetened condensed milk 14 ounce can
- 1 cup pumpkin puree 7.8 ounces
- 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 salt 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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
