Instructables

Frozen Pumpkin Pie

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Picture of 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.)
 
 
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Step 1: Assemble the ingredients

Picture of 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

Picture of Separate the egg whites
C:\Documents and Settings\Owner\My Documents\My Pictures\pie\instructable\egg.jpg
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

Picture of Combine the ingredients
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C:\Documents and Settings\Owner\My Documents\My Pictures\pie\instructable\beat-with-whisk.jpg
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

Picture of Fold in whipped cream
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Gently fold in about a cup of whipped cream.

Step 5: Fill the crust

Picture of Fill the crust
C:\Documents and Settings\Owner\My Documents\My Pictures\pie\instructable\covered.jpg
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

Picture of Serve the pie
To serve the pie, cut into individual slices and garnish with whipped topping and chocolate sprinkles.
anahopwood4 years ago
This looks fantastic, but I am concerned about the whole egg white thing.  Pasteurized egg whites will work just as well, won't they?
theburford4 years ago
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
trsinger6 years ago
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!
Phill trsinger5 years ago
I've heard about pasteurized eggs; but it may be cheaper just to buy the pasteurized egg whites instead of a full egg. (For any future cooking needs; requiring the whole egg; try getting pasteurized eggs)
Tobita trsinger6 years ago
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.
SteveGerber (author)  trsinger6 years ago
>> 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.
Tobita trsinger6 years ago
yeap, but you were eating that soup BEFORE the avian flu epidemia right? but as i said, the whites SHOULD be safe.
Patrik Tobita6 years ago
Actually, although the yolk provides a better substrate for the growth of bacteria, Salmonella can be found in *both* the whites and the yolk.

You might get a lower dose by only eating the raw egg white, but if you are unlucky enough to stumble upon an infected egg, you would still be exposed to the bacteria.
Tobita Patrik6 years ago
huh, cool, thanks for the correction, because the more people know the less people make mistkeas.
canida trsinger6 years ago
Use prepackaged egg whites- they've been pasturized, and are safe to eat uncooked.
I'm totally whipping this up! Love that idea. Safe eggs whites!
Omgsh ( Oh dear I used gosh's name in vain!!!!! :P ) I peed a little when I saw this, I love pumpshkin pie, and the thought of it cold with whipped creme and chocalte chips was what did it. I gotta do this.
Shifrin6 years ago
Wow this is great! this is one of the cleanest instructables I have seen in a long time! Nice going!
gunnergrady6 years ago
looks good... but ..."your mixing bowel"?
SteveGerber (author)  gunnergrady6 years ago
Ok, spelling corrected.
jpatt876 years ago
Nicely done Steve.
Brennn106 years ago
This is such an awesome picture!!!
wow, this looks fantastic! nice photos too.
Brennn106 years ago
Will have to try that! I don't have the best sweet tooth for Pumpkin Pie, so I will have to try this variation! Nice front picture, and looks very tasty!
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