This Homemade Pumpkin Frost Pie is a cool, creamy twist on classic pumpkin pie. Made with real pumpkin, warm spices, and a fluffy, mousse-like filling, it’s set in a buttery crust and chilled until perfectly sliceable. Think pumpkin pie meets icebox dessert—light, smooth, and incredibly satisfying.
What Is Pumpkin Frost Pie?
Pumpkin Frost Pie is a chilled pumpkin dessert, not baked after filling. The texture is:
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Lighter than traditional pumpkin pie
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Creamier than custard
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Similar to pumpkin mousse or cream pie
It’s ideal for:
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When you want pumpkin flavor without turning on the oven
Ingredients
Crust Options
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1 (9-inch) graham cracker crust (store-bought or homemade)
OR -
Baked traditional pie crust, fully cooled
Pumpkin Frost Filling
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1 cup pumpkin purée (not pumpkin pie filling)
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1 (3.4 oz) box vanilla instant pudding mix
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1 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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Pinch ground cloves
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1 tsp vanilla extract
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1 ½ cups cold milk
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1 cup heavy whipping cream
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⅓ cup powdered sugar
How to Make Homemade Pumpkin Frost Pie
Step 1: Prepare the Base
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Place crust in the refrigerator to chill while preparing filling.
Step 2: Make Pumpkin Mixture
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In a large bowl, whisk pumpkin purée, pudding mix, spices, vanilla, and milk.
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Whisk for 2 minutes until thickened.
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Chill mixture 5–10 minutes for best texture.
Step 3: Whip the Cream
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Beat heavy cream and powdered sugar until stiff peaks form.
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Gently fold whipped cream into pumpkin mixture until smooth and fluffy.
Step 4: Chill
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Spoon filling into prepared crust.
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Smooth top with spatula.
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Refrigerate at least 4 hours, preferably overnight.
Pro Tips for Perfect Pumpkin Frost Pie
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✔ Use instant pudding, not cook-and-serve
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✔ Chill bowl and beaters for best whipped cream
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✔ Fold gently to keep filling light
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✔ For firmer slices, freeze 30 minutes before serving
Delicious Variations
🥧 Pumpkin Cream Cheese Frost Pie
Fold in 4 oz softened cream cheese (beaten smooth) for extra richness.
🍁 Maple Pumpkin Frost Pie
Replace powdered sugar with ¼ cup maple syrup and reduce milk slightly.
🍫 Chocolate Pumpkin Frost Pie
Use a chocolate cookie crust and sprinkle chocolate shavings on top.
🥥 Dairy-Free Version
Use coconut whipped topping and almond milk.
Toppings & Garnishes
Storage & Make-Ahead Tips
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Refrigerate up to 3 days
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Freeze up to 1 month (slice semi-frozen)
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Best texture after chilling overnight
Final Thoughts
This Homemade Pumpkin Frost Pie is creamy, easy, and bursting with cozy pumpkin spice flavor—without the fuss of baking. It’s a fantastic alternative to traditional pumpkin pie and a guaranteed crowd-aser at any gathering.
- 1 cup pumpkin, fresh, frozen or canned
- 1/2 cup brown sugar
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- pinch each of nutmeg and ginger
- few drops vanilla or rum
- 1 quart vanilla ice cream, softened
- 9-inch graham cracker pie crust
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