Frozen Pumpkin Pie

READY IN: 4hrs 20mins
Recipe by strawberryjane

This came from the Mr.Food Cookbook

Top Review by PSU Lioness

I found this on a whim after discovering that I had no sweetened condensed milk for a traditional pumpkin pie. Wow, it was really good! It tasted a lot like pumpkin pie and ice cream mixed together. I followed the instructions, but had it frozen for about 8 hours before serving and I would recommend leaving it our a little longer (maybe 20-25 minutes) if you freeze it for an extended amount of time. I wish I knew of a sub to get cut down on of some of the corn syrup, but I'm afraid it wouldn't taste quite as good. Thank you for posting! I think this will be my new "go to" pie recipe for Thanksgiving!

Ingredients Nutrition


  1. Combine the pumpkin, corn syrup, spices, and nuts in a large bowl.
  2. Fold in the whipped topping.
  3. Spoon mixture into crust.
  4. Freeze until firm,about 4 hours.
  5. Let stand at room temperature for 15 minutes before serving.
  6. Top with extra whipped topping before serving!

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