Frozen No-Bake Pumpkin Pie

Frozen No-Bake Pumpkin Pie

10
Jackie 0

"Ice cream style pumpkin pie."

Ingredients 10 m {{adjustedServings}} servings 213 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.
Tips & Tricks
No-Bake Peanut Butter Pie

This pie is rich and creamy, and so easy to make.

Low-Fat Pumpkin Flan

See an easy recipe for a light version of pumpkin flan.

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Reviews 10

  1. 15 Ratings

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JILL ELIZABETH
8/17/2003

I thought this recipe was great! But it needs to be in the refrigerator not the freezer-- what a difference. It didn't go over well with my kids frozen, so I put it in the refrigerator over night-- it was so good!

PLYWOOD
8/29/2002

The instructions are unclear. They say to make pudding according to package directions. This requires 3 cups milk, but the recipe calls for 1 cup milk. I used 3 cups milk and added another cup later when the recipe called for it and my pie was terrible. The taste was good but the consistency was hard as a rock (even after thawing 25 minutes). If you make this pie, I suggest you use less milk.

Jackie
6/1/2003

Sorry the recipe only requires 1 cup of milk.