No-bake pumpkin pie
This is a wonderful frozen pie. Pumpkin puree is mixed with brown sugar, cinnamon and vanilla ice cream, then poured into a digestive biscuit base and frozen. The perfect dessert to keep in the freezer for unexpected guests.
Ingredients
Makes: 2 (23cm) round pies
- 110g dark brown soft sugar
- 1/2 teaspoon salt
- 250g pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 litre vanilla ice cream, softened
- 2 (23cm) prepared digestive biscuit bases
Method
Prep:10min ›
Extra time:3hr freezing ›
Ready in:3hr10min
- In a large bowl, stir together the dark brown soft sugar, salt, pumpkin puree and cinnamon. Mix in the softened ice cream until well blended. Spoon into the biscuit bases and place them in the freezer. Freeze for at least 3 hours before serving.
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Reviews & ratings
Average global rating:
(17)
Reviews in English (14)
Very easy, very good. Would recommend using more pumpkin and less ice cream or more seasoning. Very mild and light. - 23 Nov 2007 (Review from Allrecipes US | Canada)
this pie is an excellent alternative as it saves oven space and can be made WAY ahead of time. i found that it tasted better, less sweet, more creamy, after a couple days in the freezer. big hit, even with those who preferred more savory foods. - 28 Nov 2010 (Review from Allrecipes US | Canada)
Oh my goodness! Found this accidentally and I made 4 pies for our Canadian Thanksgiving. They were a hit and I will be making this again but I will not wait for Thanksgiving-- I will be making it more often. Used 1 1/2 cups pumpkin puree instead of 1 cup. Excellent recipe, thank you so much. - 14 Oct 2010 (Review from Allrecipes US | Canada)