Okay... I know what you all might be thinking- Pumpkin pie? Now? In July? Pumpkin is a fall thing, right?
Not when you add a coffee layer and then freeze the whole thing! ;)
I bought a can of pumpkin a couple of weeks ago. In the middle of June.
It is no secret that I love pumpkin anything and everything, and typically I keep it all kosher and refuse to break out the pumpkin puree until at the earliest September.
But I saw the cans of pumpkin just staring at me on the grocery store shelf in the baking aisle and I knew I had to break down and buy one.
I wanted something pumpkin, darnit!
But I did want to give my new pumpkin concoction a summery twist, and what says summer more than frozen, creamy goodness, right?
My mom came over for dinner the day after I made it and I talked her into trying a slice so I could get another opinion on it. Her take? She said she liked it better than traditional pumpkin pie and wouldn't mind me serving one of these Frozen Pumpkin Latte Pies at our Thanksgiving dinner this coming fall. ;)
Frozen Pumpkin Latte Pie
Prep Time: Overnight
Cook Time: None
Ingredients (8 slices)
For the graham cracker crust
- 1 1/2 cups graham cracker crumbs
- 3 tbsp sugar
- 1/3 cup butter, melted
For the pumpkin & coffee layers
- 1 cup pumpkin puree
- 8 oz of cream cheese, softened and divided
- 1 cup plain Greek yogurt, divided
- 1 8 oz container whipped topping, thawed and divided
- 1 cup powdered sugar, divided
- 1/2 tsp pumpkin pie spice (or just blend a little cinnamon, nutmeg, & ginger together)
- 1 tsp vanilla, divided
- 1 cup strongly brewed coffee, cooled completely
- Whipped topping to garnish
For the graham cracker crust
Whisk together the graham cracker crumbs and sugar in a medium bowl. Then mix in the melted butter until well combined. Press the graham cracker mixture into a 9 inch pie plate and refrigerate for at least one hour.
For the pumpkin layer
In a large bowl, combine and beat together the 4 oz of cream cheese, the 4 oz of whipped topping, and the 1/2 cup of Greek yogurt until smooth and creamy. Then beat in the 1/2 cup of powdered sugar and then the pumpkin puree and the pumpkin pie spice.
Pour the pumpkin mixture into the chilled pie crust and place in the freezer for one hour.
For the coffee layer
In a large bowl beat together the remaining 4 oz of cream cheese, 4 oz of whipped topping, and the 1/2 cup of plain Greek yogurt. Then beat in the 1/2 cup of powdered sugar and then the vanilla and coffee until smooth and creamy. Once the pumpkin layer has set up in the freezer for one hour, pour the coffee layer over top of it.
Freeze the whole pie overnight.
Allow the pie to set out at room temperature for at least 25 minutes before serving. Top each slice with whipped topping, if desired.
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Sooooo... What do you think? Pumpkin Pie in July? ;)
The Ultimate Vanilla Lovers Pudding Pie
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