This no-bake Frozen Pumpkin Pie is the ultimate fall recipe for those mild weather days, or for anyone craving a frosty treat year-round! It’s one of the easiest pies you’ll ever make, offering a clean, creamy, and incredibly delicious take on traditional pumpkin pie.
❤️ Why You’ll Love This Recipe
- No-Bake Wonder – Perfect for when your oven is full during the holidays, or when you simply want a delicious dessert without turning on the heat.
- Amazing Texture – Features a thick, crunchy, and buttery Biscoff cookie crust paired with a luscious, creamy filling that’s essentially pumpkin pie ice cream.
- Incredibly Easy – With very little prep and no baking required, the hardest part is patiently waiting for it to freeze!
- Gorgeous Presentation – This pie looks stunning, especially when garnished with fresh or dried cranberries, making it a showstopper for any gathering.
- Year-Round Delight – While perfect for fall, its frosty nature makes it a refreshing dessert for any season.
🛠 Tools You’ll Need
- 9-inch spring-form pan 🥧
- Nonstick cooking spray
- Food processor (for crust) 🔪
- Large mixing bowl 🥣
- Electric mixer with whisk attachment 🎛️
- Measuring cups & spoons 📏
- Plastic wrap
🥄 Key Ingredients
- Biscoff cookies – For a uniquely flavorful and crunchy crust.
- Granulated sugar – Sweetens the crust.
- Unsalted butter – Binds the crust and adds richness. 🧈
- Heavy cream – Creates a light and airy, yet rich, filling.
- Sweetened condensed milk – Adds sweetness and creaminess to the filling.
- Pumpkin puree – The star of the show, providing classic pumpkin flavor. 🎃
- Bourbon (optional) – Adds a subtle depth of flavor.
- Molasses or dark corn syrup – Enhances the richness and texture of the filling.
- Ground cinnamon, ginger, nutmeg – The essential warm spices of pumpkin pie. 🌿
- Fine sea salt – Balances the sweetness and enhances flavors.
- Vanilla extract – A classic flavor enhancer.
- Cranberries (fresh or dried) – For garnish and a touch of tartness. 🍒
🍪 How to Make Frozen Pumpkin Pie
For the Crust:
- Prepare Pan: Lightly spray a 9-inch spring-form pan with nonstick cooking spray. 🥧
- Make Crumb Mixture: In a food processor, pulse Biscoff cookies and granulated sugar until finely ground. Add melted unsalted butter and pulse until moistened. 🧈
- Form Crust: Press the crumb mixture firmly into the bottom and up the sides of the prepared pan using the bottom of a measuring cup. Cover and freeze the crust until ready to use. ❄️
For the Filling:
- Whip Cream: In a large bowl, use an electric mixer with the whisk attachment to beat the heavy cream until stiff peaks form. 🥣
- Combine Ingredients: Gradually add in the sweetened condensed milk, pumpkin puree, bourbon (if using), molasses or dark corn syrup, ground cinnamon, ginger, nutmeg, sea salt, and vanilla extract on low speed until all ingredients are well incorporated. 🎃
- Pour & Freeze: Pour the filling into the prepared pie crust. Cover the surface with plastic wrap and freeze until firm, at least 6 hours. ⏱️
To Serve:
- Garnish & Slice: Garnish with fresh or dried cranberries if desired. If the pie is too cold to slice, let it sit at room temperature for 5 to 10 minutes before cutting and serving. ✨
💡 Tips for Success
- Patience is a Virtue: The freezing time is crucial for the pie to set properly. Don’t rush it!
- Stiff Peaks: Ensure your heavy cream is whipped to stiff peaks before folding in other ingredients; this provides the airy, creamy texture.
- Garnish Creatively: While cranberries are classic, feel free to experiment with whipped cream, chocolate shavings, or a dusting of cinnamon for garnish.
🆘 Frozen Pie Troubleshooting Guide
Problem: My pie is too soft or doesn’t set.
- Likely Cause: Not enough freezing time, or ingredients weren’t properly incorporated.
- Solution: Ensure the pie freezes for at least 6 hours, or even overnight. Make sure the heavy cream is whipped to stiff peaks, and all filling ingredients are well combined before freezing.
Problem: My pie has ice crystals.
- Likely Cause: Not stored in an airtight container, or too much moisture.
- Solution: Always store the pie in an airtight freezer container. If you notice crystals, it might be due to excess moisture. Ensure all ingredients are measured accurately.
Problem: The crust is too hard to slice.
- Likely Cause: Pie is too cold.
- Solution: Let the pie sit at room temperature for 5 to 10 minutes before attempting to slice.
👩🍳 Pro Chef Tips
- Bourbon Boost: The optional bourbon adds a wonderful depth to the pumpkin flavor. Don’t skip it if you enjoy a hint of warmth!
- Make Ahead: This pie is fantastic for making up to a week in advance, freeing up your time for other holiday preparations.
- Individual Servings: For easier serving, you can make this pie in individual ramekins or small spring-form pans.
☕ Perfect Pairings: What to Enjoy with Your Frozen Pumpkin Pie
- Coffee: A warm cup of coffee or a pumpkin spice latte complements the flavors beautifully.
- Spiced Cider: Hot apple cider with a cinnamon stick enhances the fall spices.
- Creamy Liqueurs: A small glass of Irish cream or a pumpkin spice liqueur would be a decadent pairing.
- Vanilla Bean Ice Cream: While the pie is already like ice cream, a small scoop of vanilla bean ice cream on the side can elevate the experience.
📦 How to Store
- Freezer: Keep the pie covered in the freezer for up to 1 week. Ensure it’s in an airtight container to prevent ice crystals.
This comprehensive guide ensures you’ll create a perfect Frozen Pumpkin Pie every time, offering a refreshing and delicious twist on a beloved classic!
🍁 More Fall Cookies to Love
No-Bake Pumpkin Pie Cheesecake: The Perfect Fall Treat
Pumpkin Cheesecake Cookies: A Fall Delight
💚 Grinch Snowball Cookies – Buttery, Green & Full of Holiday Cheer!
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Frozen Pumpkin Pie: A Chilly Twist on a Fall Classic 🎃❄️
Description
This no-bake Frozen Pumpkin Pie is a perfect fall recipe for mild weather or anyone who loves a frosty treat year-round. It features a crunchy Biscoff crust and a luscious, creamy pumpkin pie ice cream-like filling, making it one of the easiest and most delicious pies you’ll ever make.
Ingredients
For the crust:
For the filling:
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.
Note
Storage: 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.