Frozen Pumpkin Pie

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Introduction: Frozen Pumpkin Pie

Tired of making the same old pumpkin pie every Thanksgiving holiday? Why not try this frozen no-bake variation? This recipe is quick and easy. Just whip it up the day before your party and pop it in the freezer.

(Note: This is an entry in the Real Simple 'Fake It, Don't Make It!' Recipe Contest.)

Step 1: Assemble the Ingredients


- 30oz. can of pumpking pie mix
- premade graham cracker pie crust
- 1 tblsp. lime juice
- 1/2 cup sugar
- 2 large eggs
- 1 can of whipped cream

Step 2: Separate the Egg Whites

Separate the whites from the two eggs. I usually do this by carefully swirling the yolk around in my hand and letting the egg white seep between my fingers.

Step 3: Combine the Ingredients

Now combine your four main ingredients (pie filling, egg whites, sugar and lime juice) in your mixing bowl and beat with the whisk attachment for about ten minutes to get the egg whites whipped up a bit.

Step 4: Fold in Whipped Cream

Gently fold in about a cup of whipped cream.

Step 5: Fill the Crust

Now pour the pie filling mixture into the graham cracker crust. Cover the crust with the plastic lid and place the pie in your freezer overnight.

Step 6: Serve the Pie

To serve the pie, cut into individual slices and garnish with whipped topping and chocolate sprinkles.

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23 Comments

Technically, there is no source of protein here (such as flour) so there is no real need to to fold in the whipped cream. let the stand mixer at it and I think you'll find the results have a more even texture.

better yet, churn the whole thing together in a ice cream freezer!

This looks fantastic, but I am concerned about the whole egg white thing.  Pasteurized egg whites will work just as well, won't they?

Can I leave out the lime juice? I have everything but that and a trip to the store doesn't sound appealing right now :P

This looks awesome! Two questions: 1. is it safe to eat uncooked eggs? and 2. what does it taste like - more ice cream than cheesecake? Great idea!

since it is the nutrient part that is used (the whites) and not the yolk (the actual unfertilized animal fetus thingy) it should be safe.

"Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years." hmm, there are greater risks in this world right? Um, I figured that the white was the part that got the salmonella, I heard that it is transfered through a small crack or the pores on the eggshell.

i'm in canada:P i used to think salmonela was flavor O_O but i got salmonella once. it was from a turtle, but it was a ways back, and i believe salmonella in eggs is caused by the mother(if she has salmonella, the egg as salmonella) but im not sure. thanks for your time and effort!

Hmm by getting salmonella you got something that one would have to eat 20000 raw eggs on average to get lol that would be like 100 eggs a day at your age :) I think my fears just fell a lot.

>> 1. is it safe to eat uncooked eggs? I got the idea for using egg whites to lighten the texture from a different (strawberry) dessert recipe I've made several times in the past so I assumed that using raw egg whites wasn't too dangerous, but I could be wrong. >> 2. what does it taste like - more ice >> cream than cheesecake? The texture is not really like icecream or cheesecake. More like sorbet but perhaps a bit lighter.

So I've been asking around and people are a little weary about the raw eggs. I was away this weekend and noticed lots of food preparation warnings in menus, two today alone in two different restaurants. Though I recall eating Japanese soups with whole raw eggs in them as a child. This pie does look great.