Frozen No-Bake Pumpkin Pie

Frozen No-Bake Pumpkin Pie

10 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Jackie
Recipe by  Jackie

“Ice cream style pumpkin pie.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (10)

Rate This Recipe
JILL ELIZABETH
13

JILL ELIZABETH

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
11

PLYWOOD

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
7

Jackie

Sorry the recipe only requires 1 cup of milk.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 213 cal
  • 11%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 29.2 g
  • 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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No Bake Pumpkin Pie I

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