Easynsimplefrozenpumpkinpie Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
• Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
• Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
• In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
• When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
• Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
• Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
• Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
• In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Steps:

• In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
• Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
• Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
• Bake in preheated oven until set, about 30 minutes.

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray.
• For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
• For the filling: Whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook's Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
• Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
• Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using.

Steps:

• Mix the first seven items in a saucepan.
• Let stand for 1 minute.
• Cook over low heat, while stirring, until slightly thickened (about 10 minutes).
• Stir in pumpkin and pour into pie crust.
• Chill and serve with your choice of whipped topping.

Steps:

• In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie plate; bake at 450° for 5 minutes. Cool completely. , In a bowl, beat first 6 filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. If desired, top with whipped cream and additional crushed gingersnaps.

Steps:

• In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth. Pour into a greased 9-in. pie plate (dish will be full)., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping if desired.

Steps:

• In a large bowl, combine milk and whipped topping. Fold in the pineapple, walnuts, cherries and lemon juice. Pour half into each crust. Freeze until firm, about 4 hours. , Remove from the freezer 20 minutes before serving. If desired, top with mint, additional walnuts and cherries.

Steps:

• Sift dry ingredients together and stir into eggs.
• Add milk and pumpkin.
• Line piepan with pastry and pour in filling.
• Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
• Cool.
• **Variation:Use 1 Tsp.
• cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.

Steps:

• Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.

Steps:

• Preheat oven to 425 degrees.
• Mix together pumpkin, condensed milk, eggs, spices and salt.
• Pour into ready made crust.
• Bake 15 minutes.
• Reduce oven temperature to 350 degrees.
• Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean.
• Cool.
• Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees.
• Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan.
• Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir.
• Bake for 45 minutes to one hour, testing for doneness with a toothpick.
• Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
• In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
• Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.