12 Delicious Easy Freezy Pumpkin Pie Recipes

Every autumn, the craving for pumpkin pie becomes irresistible, and we’ve got the perfect solution to satisfy that sweet tooth without spending hours in the kitchen. Our roundup of 12 Delicious Easy Freezy Pumpkin Pie Recipes is all about making your fall baking simpler and more enjoyable. From classic flavors to innovative twists, these recipes promise to keep your freezer stocked with seasonal favorites. Ready to dive in?

Classic Easy Freezy Pumpkin Pie

Kneading through the memories of autumn, there’s something deeply comforting about the aroma of pumpkin pie wafting through the kitchen. It’s a recipe that feels like a warm hug, simple yet filled with love, perfect for those days when you crave sweetness without the fuss.

Ingredients

• 1 can (15 oz) of pumpkin puree, because homemade is great but we’re keeping it easy
• 3/4 cup of granulated sugar, for that just-right sweetness
• 1/2 teaspoon of salt, to balance the flavors
• 1 teaspoon of ground cinnamon, for warmth
• 1/2 teaspoon of ground ginger, a little spice for life
• 1/4 teaspoon of ground cloves, because a pinch goes a long way
• 2 large eggs, beaten, to bind it all together
• 1 can (12 oz) of evaporated milk, for creaminess
• 1 unbaked 9-inch pie crust, store-bought or homemade, no judgment here

Instructions

1. Preheat your oven to 425°F (220°C), because every great pie starts with the right temperature.
2. In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until smooth. Tip: Make sure there are no lumps for the creamiest texture.
3. Beat in the eggs, one at a time, then gradually stir in the evaporated milk until well combined. Tip: Pour slowly to avoid splashes and ensure even mixing.
4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula. Tip: Leave a little space at the top to prevent overflow.
5. Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
6. Let the pie cool on a wire rack for at least 2 hours before serving. This patience-testing step ensures the perfect slice.

The texture is luxuriously smooth, with a spice profile that dances between sweet and savory. Try serving it with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of indulgence.

Easy Freezy Pumpkin Pie with Whipped Cream

Under the soft glow of the kitchen light, there’s something deeply comforting about the idea of a pumpkin pie that doesn’t demand the oven’s attention, especially on a day that feels as lazy as this one. It’s the kind of recipe that whispers of autumn but doesn’t mind being made in the heart of summer, a little secret between you and your freezer.

Ingredients

• 1 1/2 cups of graham cracker crumbs, because every good pie starts with a buttery, crumbly base
• 1/2 cup of melted butter, just to hold those crumbs together in a hug
• 1 can (15 oz) of pumpkin puree, the star of our show
• 1/2 cup of brown sugar, for that deep, caramel-like sweetness
• 1 tsp of cinnamon, a whisper of spice
• A pinch of salt, to make all the flavors pop
• 1 cup of heavy cream, whipped into soft peaks for the topping
• A splash of vanilla extract, because it makes everything better

Instructions

1. Mix the graham cracker crumbs and melted butter in a bowl until they resemble wet sand. Tip: Press the mixture firmly into your pie dish to prevent a crumbly base.
2. Press the mixture into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Chill in the freezer for 10 minutes to set.
3. In another bowl, whisk together the pumpkin puree, brown sugar, cinnamon, and salt until smooth. Tip: Taste the filling before freezing to adjust the sweetness or spice to your liking.
4. Pour the pumpkin mixture over the chilled crust, smoothing the top with a spatula. Freeze for at least 4 hours, or until firm. Tip: Cover the pie with plastic wrap if freezing for longer to prevent freezer burn.
5. Before serving, whip the heavy cream and vanilla extract until soft peaks form. Spread over the pie or serve on the side.

Gently slice into the pie to reveal its creamy, spiced heart, a contrast to the crisp crust beneath. Serve it straight from the freezer for a refreshing twist, or let it sit for a few minutes to soften slightly, revealing its velvety texture. Either way, it’s a slice of comfort that doesn’t ask for much in return.

Vegan Easy Freezy Pumpkin Pie

Now, as the leaves begin to whisper their autumn secrets, there’s something deeply comforting about the idea of a pumpkin pie that doesn’t ask much of you. It’s the kind of recipe that feels like a warm hug, simple to make and even easier to love, especially when you can prepare it ahead and let the freezer do the rest.

Ingredients

• 1 can (15 oz) of pumpkin puree, the kind that’s just pumpkin, nothing else
• A splash of maple syrup, about 1/4 cup, for that gentle sweetness
• A couple of tablespoons of coconut oil, melted, to bring it all together
• 1 teaspoon of pumpkin pie spice, because it’s all about that cozy flavor
• A pinch of salt, just to make everything pop
• 1 pre-made graham cracker crust, because we’re keeping it easy

Instructions

1. Start by preheating your oven to 350°F, giving it time to warm up while you mix.
2. In a medium bowl, whisk together the pumpkin puree and maple syrup until smooth. Tip: If your coconut oil is solid, a quick zap in the microwave will melt it perfectly.
3. Add the melted coconut oil, pumpkin pie spice, and that pinch of salt to the bowl, mixing until everything is well combined. Tip: Taste as you go, adjusting the spice if you like a bolder flavor.
4. Pour the filling into the graham cracker crust, smoothing the top with a spatula for an even bake. Tip: A quick tap on the counter removes any air bubbles.
5. Bake for 45 minutes, or until the edges are set but the center still has a slight jiggle. It’ll firm up as it cools.
6. Let the pie cool completely on a wire rack, then cover and freeze for at least 4 hours, or overnight for best results.

Gently spiced and wonderfully creamy, this pie is a dream straight from the freezer. Serve it with a dollop of coconut whipped cream or a drizzle of caramel for an extra touch of indulgence.

Gluten-Free Easy Freezy Pumpkin Pie

As the leaves begin to turn and the air carries a hint of crispness, there’s nothing quite like the comfort of a homemade pumpkin pie, especially one that’s gluten-free and effortlessly comes together in your freezer.

Ingredients

• 1 1/2 cups of gluten-free graham cracker crumbs, because everyone deserves a good crust
• 1/2 cup of melted butter, for that rich, bindy goodness
• a pinch of salt, to balance the sweetness
• 1 can (15 oz) of pumpkin puree, the star of the show
• 1/2 cup of maple syrup, for a natural sweetness
• 1 tsp of vanilla extract, a splash of warmth
• 1 tsp of pumpkin pie spice, because it’s not pumpkin pie without it
• 1 cup of heavy cream, whipped to soft peaks, for topping

Instructions

1. Start by mixing the gluten-free graham cracker crumbs with the melted butter and a pinch of salt in a bowl until it resembles wet sand.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, then pop it in the freezer for about 10 minutes to set. Tip: Use the bottom of a measuring cup to press the crust evenly.
3. In another bowl, whisk together the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice until smooth and well combined.
4. Pour the pumpkin mixture into the set crust, smoothing the top with a spatula. Tip: Give the pie dish a gentle tap on the counter to remove any air bubbles.
5. Freeze the pie for at least 4 hours, or until firm. Tip: Cover the pie with plastic wrap if you’re planning to freeze it longer to prevent freezer burn.
6. Before serving, let the pie sit at room temperature for about 10 minutes to soften slightly, then top with whipped cream.

Finished with a dollop of whipped cream, this pie offers a creamy, spiced filling against a crisp, buttery crust. For an extra touch, drizzle with a little more maple syrup or sprinkle with cinnamon before serving.

Easy Freezy Pumpkin Pie with Pecan Topping

Perhaps there’s no better way to welcome the crisp whispers of autumn than with a slice of this Easy Freezy Pumpkin Pie, its pecan topping a crunchy contrast to the creamy, spiced filling beneath. It’s a dessert that feels like a warm hug, yet demands so little from you, perfect for those days when the kitchen is your quiet refuge.

Ingredients

• 1 can (15 oz) of pumpkin puree, because homemade is lovely but we’re keeping it easy
• A generous 3/4 cup of brown sugar, for that deep, caramel-like sweetness
• A splash of vanilla extract, because it makes everything better
• A couple of eggs, to bind our pie with love
• 1 tsp of cinnamon, plus a pinch of nutmeg and cloves, for that quintessential fall spice
• 1/2 cup of heavy cream, for richness
• 1 pre-made pie crust, because we’re all about simplicity here
• A handful of pecans, roughly chopped, for that irresistible topping
• 2 tbsp of melted butter, to toast those pecans to perfection

Instructions

1. Preheat your oven to 350°F (175°C), letting it warm up while you prepare the filling.
2. In a large bowl, whisk together the pumpkin puree, brown sugar, vanilla extract, eggs, cinnamon, nutmeg, cloves, and heavy cream until smooth. Tip: Make sure all ingredients are at room temperature to avoid a lumpy filling.
3. Pour the filling into the pre-made pie crust, smoothing the top with a spatula. Tip: Give the pie a gentle tap on the counter to release any air bubbles.
4. Bake for 45 minutes, or until the edges are set but the center still has a slight jiggle. Tip: Cover the edges with foil if they start browning too quickly.
5. While the pie bakes, toss the chopped pecans with melted butter and a sprinkle of brown sugar, then spread them on a baking sheet. Toast in the oven for the last 10 minutes of the pie’s baking time, watching closely to prevent burning.
6. Once the pie is done, let it cool completely before sprinkling the toasted pecans on top.

Cool and creamy with a hint of spice, this pie is a dream when served slightly chilled. Try it with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Spiced Easy Freezy Pumpkin Pie

Yesterday, as the leaves began their gentle descent, I found myself yearning for the warmth of autumn flavors, despite the summer sun still high in the sky. This spiced easy freezy pumpkin pie is my bridge between seasons, a dessert that whispers of cooler days ahead while being a breeze to prepare.

Ingredients

• 1 can (15 oz) of pumpkin puree
• 1 cup of heavy cream, plus a splash more for whipping
• 1/2 cup of granulated sugar
• 1 tsp of ground cinnamon
• 1/2 tsp of ground ginger
• 1/4 tsp of ground nutmeg
• 1/4 tsp of ground cloves
• 1 pre-made graham cracker crust
• A pinch of salt

Instructions

1. In a large bowl, whisk together the pumpkin puree, heavy cream, and sugar until smooth.
2. Add the cinnamon, ginger, nutmeg, cloves, and a pinch of salt to the bowl, stirring until all the spices are evenly distributed.
3. Pour the mixture into the pre-made graham cracker crust, smoothing the top with a spatula.
4. Freeze the pie for at least 4 hours, or until it’s firm to the touch. Tip: Cover the pie loosely with foil to prevent freezer burn.
5. Before serving, let the pie sit at room temperature for about 10 minutes to soften slightly. Tip: This makes slicing easier.
6. Whip the extra splash of heavy cream until soft peaks form for a light topping. Tip: Add a dash of vanilla extract to the cream for extra flavor.

Best enjoyed when the pie is just shy of frozen, offering a creamy texture that melts delightfully with each bite. The spices play harmoniously, making it a perfect dessert to share under the late summer stars or as an early nod to autumn.

Easy Freezy Pumpkin Pie with Gingerbread Crust

Venturing into the kitchen on a quiet afternoon, I found myself craving the warmth of pumpkin pie but with a twist that whispers of winter holidays. This recipe, a delightful marriage of creamy pumpkin and spiced gingerbread, is surprisingly simple to whip up, even when time isn’t on your side.

Ingredients

• 1 1/2 cups of gingerbread cookie crumbs (about 10 cookies, crushed)
• 5 tablespoons of melted butter, just enough to make the crumbs stick
• 1 can (15 oz) of pumpkin puree, the star of our show
• 1/2 cup of heavy cream, for that silky texture
• 1/4 cup of brown sugar, because it pairs beautifully with pumpkin
• 2 teaspoons of pumpkin pie spice, for that classic flavor
• A pinch of salt, to balance the sweetness
• 1 teaspoon of vanilla extract, a splash for depth

Instructions

1. Preheat your oven to 350°F (175°C). This ensures a consistent temperature for baking.
2. In a bowl, mix the gingerbread cookie crumbs with melted butter until it resembles wet sand. Press this mixture firmly into a 9-inch pie dish to form the crust. Tip: Use the bottom of a glass to press the crumbs evenly.
3. Bake the crust for 10 minutes, just until it’s set and slightly fragrant. Let it cool while you prepare the filling.
4. In another bowl, whisk together the pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, salt, and vanilla extract until smooth. Tip: A hand mixer can make this step quicker and ensure no lumps.
5. Pour the filling into the cooled crust, smoothing the top with a spatula.
6. Bake for 45 minutes, or until the edges are set but the center still has a slight jiggle. Tip: The pie will firm up as it cools, so don’t overbake.
7. Let the pie cool to room temperature, then refrigerate for at least 4 hours before serving. This patience pays off in texture.

Silky and spiced, this pie is a dream with a dollop of whipped cream or a drizzle of caramel. The gingerbread crust adds a crunchy contrast to the creamy filling, making each bite a delightful play of textures.

Chocolate Swirl Easy Freezy Pumpkin Pie

Amidst the quiet hum of the kitchen, where the golden light of the afternoon spills over the countertops, there’s a recipe that feels like a warm embrace—a chocolate swirl easy freezy pumpkin pie that marries the earthy sweetness of pumpkin with the rich depth of chocolate, all nestled in a crisp, buttery crust.

Ingredients

• 1 1/2 cups of pumpkin puree, the kind that smells like autumn
• 3/4 cup of granulated sugar, because a little sweetness never hurt
• 1/2 teaspoon of cinnamon, for that whisper of spice
• 1/4 teaspoon of nutmeg, just a pinch to deepen the flavor
• A splash of vanilla extract, because it makes everything better
• 1 cup of heavy cream, whipped to soft peaks
• 1/2 cup of melted chocolate, dark and dreamy
• A pre-made pie crust, because we’re keeping it easy

Instructions

1. Preheat your oven to 350°F, letting it warm up like a cozy blanket.
2. In a bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg, and vanilla extract until it’s as smooth as silk.
3. Gently fold in the whipped cream, keeping the mixture light and airy.
4. Pour the filling into the pie crust, smoothing the top with a spatula.
5. Drizzle the melted chocolate over the pumpkin filling, then use a knife to swirl it into beautiful patterns.
6. Bake for 45 minutes, or until the edges are set but the center still has a slight jiggle.
7. Let the pie cool to room temperature, then freeze for at least 4 hours to let the flavors meld and the texture become perfectly sliceable.

You’ll find the texture is a delightful contrast—creamy pumpkin against the slight crunch of chocolate swirls. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.

Easy Freezy Pumpkin Pie with Maple Syrup

Mornings like these, when the air carries a hint of autumn’s approach, call for something sweet and comforting. This easy freezy pumpkin pie, with its rich maple syrup undertones, is just the thing to ease into the season.

Ingredients

• 1 1/2 cups of pumpkin puree
• 3/4 cup of maple syrup, plus a little extra for drizzling
• 1 cup of heavy cream
• 1/2 teaspoon of cinnamon
• A pinch of nutmeg
• A splash of vanilla extract
• 1 pre-made graham cracker crust

Instructions

1. In a large bowl, whisk together the pumpkin puree and maple syrup until smooth.
2. Gently fold in the heavy cream, cinnamon, nutmeg, and vanilla extract, mixing until just combined. Tip: Don’t overmix to keep the filling light.
3. Pour the mixture into the graham cracker crust, smoothing the top with a spatula.
4. Freeze the pie for at least 6 hours, or until firm. Tip: Cover it loosely with foil to prevent freezer burn.
5. Before serving, let the pie sit at room temperature for about 10 minutes to soften slightly. Tip: This makes slicing easier.
6. Drizzle with extra maple syrup for a sweet finish.

The texture is wonderfully creamy, with the maple syrup adding a deep, autumnal sweetness. Serve it with a dollop of whipped cream or a sprinkle of toasted pecans for an extra touch of warmth.

Mini Easy Freezy Pumpkin Pies

Evenings like these call for something sweet, yet simple—a treat that whispers of autumn but doesn’t demand hours in the kitchen. Mini Easy Freezy Pumpkin Pies are just that, a little nod to the season with a breeze of preparation.

Ingredients

• 1 cup of pumpkin puree (the kind you’d use for a pie, not the chunky soup stuff)
• A splash of vanilla extract, because what’s dessert without it?
• A couple of tablespoons of maple syrup, for that gentle sweetness
• 1/2 teaspoon of cinnamon, because pumpkin and cinnamon are best friends
• A pinch of salt, to make all the flavors pop
• 1 cup of heavy cream, whipped to soft peaks
• 6 mini graham cracker crusts, because we’re keeping it easy

Instructions

1. In a medium bowl, whisk together the pumpkin puree, vanilla extract, maple syrup, cinnamon, and salt until smooth. Tip: If you’re using canned pumpkin, make sure it’s at room temperature to avoid lumps.
2. Gently fold in the whipped cream until the mixture is uniform. Tip: Don’t overmix to keep the filling light and airy.
3. Spoon the mixture into the mini graham cracker crusts, filling them just to the top. Tip: A small ice cream scoop works wonders here for neat, even portions.
4. Freeze the pies for at least 4 hours, or until firm. They’re ready when a gentle press doesn’t leave a mark.

Velvety smooth with a hint of spice, these mini pies are a dream straight from the freezer. Serve them with a drizzle of caramel or a dollop of extra whipped cream for a touch of indulgence.

Easy Freezy Pumpkin Pie with Coconut Milk

Perhaps there’s no better way to welcome the crisp whispers of autumn than with a slice of pumpkin pie, especially one that’s as effortless as it is enchanting. This version, lightened with coconut milk, offers a creamy, dreamy escape into the season’s flavors without the fuss of traditional baking.

Ingredients

• 1 can (15 oz) of pumpkin puree, the kind that’s just pumpkin, nothing else
• A splash of coconut milk, about 1/2 cup, for that creamy dreaminess
• A couple of eggs, to bind it all together
• 1/2 cup of sugar, because it’s dessert after all
• A pinch of salt, to make the flavors pop
• 1 tsp of pumpkin pie spice, for that autumnal hug
• 1 pre-made graham cracker crust, because we’re keeping it easy

Instructions

1. Preheat your oven to 350°F, letting it warm up while you mix the filling.
2. In a large bowl, whisk together the pumpkin puree and coconut milk until smooth, no lumps allowed.
3. Crack in the eggs one at a time, whisking well after each addition to ensure a silky texture.
4. Stir in the sugar, salt, and pumpkin pie spice, mixing until everything is happily combined.
5. Pour the filling into the graham cracker crust, smoothing the top with a spatula for an even bake.
6. Bake for 45 minutes, or until the edges are set but the center still has a slight jiggle—it’ll firm up as it cools.
7. Let the pie cool on a wire rack for at least 2 hours; patience rewards you with the perfect slice.

Now, the pie emerges with a velvety texture that’s rich yet not too heavy, with the coconut milk adding a subtle tropical note. Serve it chilled with a dollop of whipped cream or enjoy it as is, letting the spices tell their story with every bite.

Easy Freezy Pumpkin Pie with a Twist of Orange

Now, as the leaves begin to whisper the arrival of autumn, there’s a certain comfort in the thought of pumpkin pie. But not just any pie—this one comes with a zesty surprise, a twist of orange that dances lightly on the palate, making each bite a little brighter.

Ingredients

• 1 can (15 oz) of pumpkin puree, because who has time to roast a pumpkin?
• A couple of eggs, to bind our dreams together
• 3/4 cup of sugar, for that sweet embrace
• 1/2 tsp of salt, to balance the sweetness
• 1 tsp of cinnamon, for warmth
• 1/2 tsp of ginger, for a little kick
• 1/4 tsp of cloves, because it’s all about the details
• The zest of one orange, for that unexpected twist
• 1 can (12 oz) of evaporated milk, to make it creamy
• 1 unbaked pie crust, because we’re keeping it easy

Instructions

1. Preheat your oven to 425°F, because every great pie starts with the right temperature.
2. In a large bowl, whisk together the pumpkin puree, eggs, sugar, salt, cinnamon, ginger, cloves, and orange zest until smooth. Tip: The zest is where the magic happens, so don’t skip it.
3. Gradually stir in the evaporated milk until the mixture is homogenous. Tip: Pour slowly to avoid splashes and ensure everything blends beautifully.
4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula for an even bake.
5. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-50 minutes. Tip: The pie is done when a knife inserted near the center comes out clean.
6. Let the pie cool on a wire rack for at least 2 hours before serving. This patience allows the flavors to meld and the texture to set perfectly.

Golden and spiced, this pie carries the warmth of autumn with a citrusy note that surprises and delights. Serve it with a dollop of whipped cream infused with a hint of orange zest for an extra layer of flavor.

Conclusion

Feasting on pumpkin pie has never been easier with these 12 delicious, easy-to-make recipes perfect for freezing and enjoying anytime. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, there’s something here for everyone. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy baking!