Frozen No-Bake Pumpkin Pie9 Reviews
- Prep: 10 min
- Ready In: 10 min
“Ice cream style pumpkin pie.” - by Jackie
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 213 cal
- 9.4 g
- 29.2 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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-- ..." See moreit was so good!"
"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 late..." See morer 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."
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