Recipe: Frozen Pumpkin Pie and Pumpkin Cream Pie

Here are two I found.

FROZEN PUMPKIN PIE

1 package (6 oz) instant pudding and pie filling, vanilla or french vanilla flavor
1 16 oz can pumpkin
1 c cold milk
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 3/4 c (4 oz) whipped topping, thawed
1 9 inch pie shell, baked and cooled, or graham cracker crust

combine pie filling, pumpkin, milk and spices in medium bowl. mix at low speed of electric mixer until JUST blended, about 1 min. fold in the whipped topping.
spoon into pie shell and freeze until firm, at least 4 hours or overnight.

let stand at room temperature for about 30 minutes before cutting. garnish with whipped topping if desired.

note: 1 tsp pumpkin pie spice may be substituted for the 3 spices listed.


PUMPKIN CREAM PIE

1 6 oz package pudding and pie filling, vanilla or french vanilla
3 tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 3/4 c milk
1 egg, slightly beaten
1 cup canned pumpkin
1 9 inch pie shell baked and cooled, or a graham crust.

combine pie filling, sugar, spices, milk, egg, and pumpkin in medium saucepan. cook and stir over medium heat until mixture comes to full boil. remove from heat. cool 5 min, stirring twice.
pour filling into pie shell. chill 4 hours, garnish with whipped topping, pecan halves or chopped nuts if desired. 8 servings

note: 1 tsp pumpkin pie spice may be used in place of the three spices listed.

1 13 oz can evaporated milk may be used for the 1 3/4 c milk

I have not made these, but I would assume the second one would use the cooking type pudding/pie filling rather than the instant. The recipe does not specify.

Recipes are from the cookbook, New Joys of Jell-O.