Frozen Pumpkin Pie

Submitted by strawberryjane

"This came from the Mr.Food Cookbook"

 

• Ready In: 4hrs 20mins
• Ingredients: 8
• Yields: 1 pie
• Serves: 6-8

ingredients

• 236.59 ml canned pumpkin
• 157.80 ml light corn syrup
• 2.46 ml ground cinnamon
• 1.23 ml ground nutmeg
• 1.23 ml ground ginger
• 118.29 ml coarsely chopped walnuts
• 226.79 g container frozen whipped topping, thawed
• 1 prepared 9-inch graham cracker crust

directions

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!

Reviews

[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!