READY IN 10 mins

Frozen No-Bake Pumpkin Pie

Read Reviews (9)

"Ice cream style pumpkin pie." — Jackie

Directions

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.

Kitchen-Friendly View

PREP 10 mins
READY IN 10 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 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!

—JILL ELIZABETH

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Most Helpful Critical Review

Aug 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.

—PLYWOOD

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13 Ratings

Jun 01, 2003

Sorry the recipe only requires 1 cup of milk.

—Jackie

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Sep 29, 2010

I used sugar free instant pudding, fat free evaporated milk (so I could get that thick creamy flavor/consistancy without a lot of fat) and "free" whipped topping. I did make my own crust. The whole family loved it. To tell you the truth, it never did stay in the freezer long enough to get completely frozen. I had my small piece but my boys demolished the rest.

—Sarah Jo

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Oct 31, 2008

I made this last night for an early Samhain dessert, it was fantastic! Living in South Florida we really appreciated the fall flavors without the warmth..smile..we ate it poolside! I'll definitely make it again, yummy!

—RAPUNZEL

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Nov 10, 2010

Made this with cheesecake sugarfree pudding mix and fresh pumpkin, and it was great! I'm not much of a recipe person (tend to deviate a lot), and this was fast, easy, and delicious - and I pretty much stayed on the recipe! My boyfriend, cheesecake lover and very healthy eater, liked it too. I like that it doesn't need any extra sugar.

—serenakainoa

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Apr 25, 2006

not the best, but not too bad also. needed something. ?

—JBENISHMLT

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Sep 27, 2010

This is by far the best pumpkin pie I have ever had. It was so easy to make and everybody loved it. I put mine in the freezer overnight and in the morning, it was done! Absolutely fabulous. Do not change anything about this recipe until you have tried it as written.

—sgshowers

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Nutrition

Calories
213 kcal
11%

Carbohydrates
29.2 g
9%

Cholesterol
2 mg
< 1%

Fat
9.4 g
14%

Fiber
2.1 g
8%

Protein
3.3 g
7%

Sodium
337 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Frozen No-Bake Pumpkin Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 213
Calories from Fat: 85

% Daily Value *
Total Fat 9.4g 14 %
** Saturated Fat 3.3g 16 %
** Cholesterol 2mg < 1 %
Sodium 337mg 13 %
** Potassium 204mg 6 %
Total Carbohydrates 29.2g 9 %
** Dietary Fiber 2.1g 8 %
Protein 3.3g 7 %
** Sugars 14.3g
Vitamin A 172 %
** Vitamin C 4 %
Calcium 10 %
** Iron 13 %
** Thiamin 5 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 7 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.