Frozen Pumpkin Pie

Frozen Pumpkin PieThis pie is the reason my pumpkinpalooza fell flat on its face.  My “keep it simple, don’t change anything” husband rebelled at the thought of frozen pumpkin pie.  I should have called it something else like “frozen autumn pie” or maybe “it’s too hot to cook and yes it’s pumpkin in July pie.”  But I was foolish.  I called it pumpkin and as a result, everything hit the fan.

Frozen Pumpkin PieI really wanted an option for folks celebrating Thanksgiving in warmer climates like, say, Florida.  It’s a balmy 65 degrees outside while I am writing this, but the weather man is calling for 70+ degree weather on Thanksgiving.  Now, in comparison to 95+degree summers, that’s cool, but a little frozen treat wouldn’t be bad.

Frozen Pumpkin Pie
 
Ingredients
  • 1 cup pumpkin
  • 1 8 ounce container frozen whipped topping
  • 1 small pkg instant vanilla or butterscotch pudding, unmade
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 graham cracker crust (if making homemade, save a smidge for garnish)
Instructions
  1. Soften whipped topping.
  2. Stir in remaining ingredients (don’t make the pudding, use it dry).
  3. Spoon into graham cracker crust.
  4. Place in freezer until firm.
  5. Store leftovers in the freezer.

Frozen Pumpkin Pie

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