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Frosty Pumpkin Pie – Easy Kitchen Guide

Last Updated on January 9, 2024

It’s no secret that pumpkin pie is one of the most popular fall desserts. But what if we took it up a notch with a frosty twist

Introducing frosty pumpkin pie—the perfect cold treat for any autumn occasion. With its creamy texture and rich flavor, this frozen pumpkin pie is sure to be a hit at any gathering. So read on to learn all about how to make this delectable dessert.

Frosty Pumpkin Pie

What is frosty pumpkin pie?

A twist on the classic pumpkin pie, frosted pumpkin pie is a delicacy that frequently has a frozen or cooled component. It’s a delicious treat that combines the tastes of traditional pumpkin pie with a cold, refreshing texture.

Frosty pumpkin pie is a cold, creamy, and delicious treat. It’s made with a graham cracker crust, a creamy pumpkin mixture, and topped with a generous layer of whipped cream. The pumpkin mixture is made from a combination of pumpkin puree, cream cheese, sugar, and spices. The result is a smooth and flavorful pumpkin filling that’s perfect for a chilly fall day.

What does it taste like?

Frosty pumpkin pie has a rich and creamy flavor. The graham cracker crust adds a subtle sweetness to the dish, while the pumpkin mixture is flavorful and subtly spiced. The whipped cream topping adds a light and airy texture to the pie, creating a unique and delicious flavor.

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The Ingredients

  • Velvety canned pumpkin, rich in autumn flavor: Canned pumpkin brings the quintessential taste of fall to this pie, offering a rich, earthy flavor that embodies the essence of autumn. It provides a smooth and velvety texture to the filling.
  • Creamy low-fat vanilla frozen yogurt, softly thawed: This ingredient serves as the creamy, indulgent base for the pie. Its low-fat nature provides a healthier alternative without compromising on flavor or texture.
  • Graham cracker crust (9 inches), hand-pressed and crumbly: The graham cracker crust forms the delicious, crunchy foundation of the pie. Its crumbly texture and sweet taste complement the creamy filling perfectly, adding a contrasting element to each bite.
  • Additional pumpkin pie spice for sprinkling, optional for extra aroma and flavor: Sprinkling extra pumpkin pie spice on top before serving is optional but adds a final touch, intensifying the aroma and flavors of the pie for an extra seasonal delight.
  • Fine granulated sugar, enhancing sweetness: Sugar serves to balance the flavors in the pie by enhancing sweetness without overpowering the pumpkin and spice notes, ensuring a harmonious taste.
  • Aromatic pumpkin pie spice, a blend of fall spices: The pumpkin pie spice blend combines cinnamon, nutmeg, cloves, and sometimes ginger or allspice. It imparts warmth, depth, and the signature autumn flavor to the pie filling.
  • Hand-harvested sea salt, subtly enhancing flavors: Even in sweet recipes, a pinch of salt can accentuate the other flavors, balancing the sweetness and enhancing the overall taste profile of the pie.
  • Ground ginger, adding warmth and depth: Ginger contributes a subtle warmth and depth to the pie, complementing the other spices and adding an extra layer of flavor to the pumpkin filling.
  • Thawed frozen reduced-fat whipping topping, fluffy and light: This whipped topping, when thawed, adds a light and airy texture to the pie. It serves as a delightful topping, enhancing the pie’s presentation and providing a creamy element.
Frosty Pumpkin Pie Copycat Recipe

Directions

Step 1. Gather the Ingredients:

  • Creamy low-fat vanilla frozen yogurt (1 cup)
  • Graham cracker crust (9-inch)
  • Canned pumpkin (1/2 cup)
  • Fine granulated sugar (2 tablespoons)
  • Pumpkin pie spice (1/2 teaspoon)
  • Hand-harvested sea salt (1/4 teaspoon)
  • Ground ginger (1/4 teaspoon)
  • Frozen reduced-fat whipping topping

Step 2. Soften Frozen Yogurt:

Allow 1 cup of creamy low-fat vanilla frozen yogurt to thaw until it reaches a soft consistency for easy handling.

Step 3. Prepare the Crust:

Ensure the 9-inch graham cracker crust is hand-pressed and crumbly, providing a firm base for the pie. Set it aside.

Step 4. Create the Filling:

In a mixing bowl, combine 1/2 cup of canned pumpkin, 2 tablespoons of fine granulated sugar, 1/2 teaspoon of pumpkin pie spice, 1/4 teaspoon of hand-harvested sea salt, and 1/4 teaspoon of ground ginger. Mix thoroughly to create a flavorful pumpkin filling.

Step 5. Incorporate Thawed Yogurt:

Gently fold the softened creamy low-fat vanilla frozen yogurt into the pumpkin mixture, ensuring a well-combined, smooth, and creamy filling.

Step 6. Add Filling to Crust:

Pour the pumpkin and yogurt mixture into the prepared graham cracker crust, spreading it evenly to fill the crust to the edges.

Step 7. Chill the Pie:

Place the pie in the refrigerator for a few hours or until it sets and becomes firm.

Step 8. Garnish with Whipped Topping:

Once the pie is set, spread the thawed frozen reduced-fat whipping topping over the pie as a light and fluffy topping.

Step 9. Optional Garnish:

Sprinkle additional pumpkin pie spice over the whipped topping for an extra aroma and flavor boost (optional).

Tips

• To make the graham cracker crust even more flavorful, try adding a teaspoon of pumpkin pie spice to the mixture.

• For an extra decadent treat, try adding a dollop of whipped cream to the top of the pie before serving.

• To make the pie easier to slice, try freezing it for at least 8 hours before slicing.

• To give the pie a festive touch, try topping it with crushed pecans or candied pumpkin seeds.

• For a different flavor, try adding a teaspoon of vanilla extract to the pumpkin puree mixture.

How to Make Frosty Pumpkin Pie

Nutrition Information

One serving of frosty pumpkin pie contains 250 calories, 15 grams of fat, and 17 grams of sugar.

What to serve with frosty pumpkin pie?

• Whipped cream
• Ice cream
• Caramel sauce
• Candied nuts
• Cinnamon apples
• Vanilla yogurt
• Whipped topping
• Chocolate shavings

How to store leftover frosty pumpkin pie?

Leftover frosty pumpkin pie can be stored in the refrigerator for up to five days. Make sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.

What other substitute can I use in frosty pumpkin pie?

Sweet potatoes: Sweet potatoes can be substituted in place of pumpkin puree for a unique and delicious flavor.

Cream cheese: Ricotta cheese can be substituted in place of cream cheese for a slightly different flavor.

Heavy cream: Milk or half-and-half can be substituted in place of heavy cream for a lighter and less creamy topping.

Graham cracker crust: Shortbread cookies can be substituted in place of graham cracker crumbs for a different flavor and texture.

Spices: For a different flavor, try using allspice, cloves, and nutmeg in place of the cinnamon, ginger, and nutmeg.

How to Make Frosty Pumpkin Pie

Frosty Pumpkin Pie

It’s no secret that pumpkin pie is one of the most popular fall desserts. But what if we took it up a notch with a frosty twist
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Author: Dr. Leah Alexander
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Freeze Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
Calories: 295kcal

Equipment

  • Measuring cups and spoons
  • Spatula or Mixing Spoon
  • 9-inch pie dish
  • Refrigerator
  • Whisk or Hand Mixer (Optional)
  • Freezer (for frozen yogurt)
  • Knife or Pie Server: 

Ingredients

  • 1/2 teaspoon of aromatic pumpkin pie spice a blend of fall spices
  • 1/2 cup of velvety canned pumpkin rich in autumn flavor
  • 2 tablespoons of fine granulated sugar enhancing sweetness
  • 1 cup of creamy low-fat vanilla frozen yogurt softly thawed
  • 1/4 teaspoon of hand-harvested sea salt subtly enhancing flavors
  • 1/4 teaspoon of ground ginger adding warmth and depth
  • Additional pumpkin pie spice for sprinkling optional for extra aroma and flavor
  • 1/2 graham cracker crust 9 inches, hand-pressed and crumbly
  • 1/2 carton 4 ounces of thawed frozen reduced-fat whipping topping, fluffy and light

Instructions

Prepare the Ingredients:

  • Gather all ingredients: creamy low-fat vanilla frozen yogurt, graham cracker crust, canned pumpkin, fine granulated sugar, pumpkin pie spice, hand-harvested sea salt, ground ginger, and frozen reduced-fat whipping topping.

Soften Frozen Yogurt:

  • Take 1 cup of creamy low-fat vanilla frozen yogurt and allow it to softly thaw, ensuring it’s easy to work with.

Prepare the Crust:

  • Take a 9-inch graham cracker crust and ensure it’s hand-pressed and crumbly, providing a firm base for the pie. Set it aside.

Create the Filling:

  • In a mixing bowl, combine 1/2 cup of velvety canned pumpkin with 2 tablespoons of fine granulated sugar, 1/2 teaspoon of aromatic pumpkin pie spice, 1/4 teaspoon of hand-harvested sea salt, and 1/4 teaspoon of ground ginger. Mix thoroughly to create a flavorful pumpkin filling.

Incorporate Thawed Yogurt:

  • Gently fold the softly thawed creamy low-fat vanilla frozen yogurt into the pumpkin mixture. Ensure it’s well combined to create a smooth and creamy filling.

Add Filling to Crust:

  • Pour the pumpkin and yogurt mixture into the prepared graham cracker crust. Spread it evenly, filling the crust to the edges.

Chill the Pie:

  • Place the pie in the refrigerator for at least a few hours or until it sets and becomes firm.

Garnish with Whipped Topping:

  • Once the pie is set, take the frozen reduced-fat whipping topping (thawed) and spread it over the pie as a fluffy and light topping.

Optional Garnish:

  • Sprinkle additional pumpkin pie spice over the whipped topping to get an extra aroma and flavor boost (optional).

Notes

  • To make the graham cracker crust even more flavorful, try adding a teaspoon of pumpkin pie spice to the mixture.
  • For an extra decadent treat, try adding a dollop of whipped cream to the top of the pie before serving.
  • To make the pie easier to slice, try freezing it for at least 8 hours before slicing.
  • To give the pie a festive touch, try topping it with crushed pecans or candied pumpkin seeds.
  • For a different flavor, try adding a teaspoon of vanilla extract to the pumpkin puree mixture.
Keyword: Frosty Pumpkin Pie

Frequently Asked Questions

Q1. How long does frosty pumpkin pie last in the freezer?

A1. Frosty pumpkin pie will last in the freezer for up to two months. Make sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.

Q2. Can I use canned pumpkin puree instead of fresh pumpkin?

A2. Yes, canned pumpkin puree can be used in place of fresh pumpkin. Make sure to drain off any excess liquid before using it in the recipe.

Q3. Can I use store-bought graham cracker crust instead of making my own?

A3. Yes, store-bought graham cracker crust can be used in place of making your own. Just make sure to follow the instructions on the package for pre-baking the crust.

Q4. Can I use regular sugar in place of powdered sugar?

A4. Yes, regular sugar can be used in place of powdered sugar for the topping. Just make sure to dissolve the sugar in the cream before beating it.

Q5. Can I omit the spices in the recipe?

A5. Yes, the spices can be omitted if desired. The flavor of the pie will be slightly different without the spices, but it will still be delicious.

Q6. Can I make frosty pumpkin pie ahead of time?

A6. Yes, frosty pumpkin pie can be made ahead of time and stored in the freezer for up to two months. Make sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.

Conclusion

Frosty pumpkin pie is the perfect cold treat for any autumn occasion. With its creamy texture and rich flavor, this frozen pumpkin pie is sure to be a hit at any gathering. Making it is easy—simply combine a graham cracker crust, a creamy pumpkin mixture, and top it off with a generous layer of whipped cream. Try experimenting with different flavors and spices to create a unique and delicious treat.

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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