Pumpkin Pie Semifreddo - E.D.SMITH®

Pumpkin Pie Semifreddo

This homemade frozen yogurt, inspired by classic pumpkin pie, is impressive with a quick and easy no-churn method.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Difficulty Level Intermediate
Servings 6


  • cups (375 mL) 35% whipping cream
  • 1 can 14 oz/396 g sweetened condensed milk
  • 1 cup (250 mL) no-fat Greek yogurt
  • 3/4 cup (175 mL) E.D.SMITH® Pumpkin Pie Filling
  • 2 tsp (10 mL) pumpkin pie spice
  • 1/2 cup (125 mL) toffee bits


  • Line 11- x 8-inch (28 x 20 cm) baking dish with enough plastic wrap to overhang edges. Set aside.
  • Using electric mixer, whip cream on high for about 5 minutes or until stiff peaks form.
  • Whisk together condensed milk, yogurt, pie filling and pumpkin pie spice until smooth. Stir 1 cup (250 mL) whipped cream into pumpkin mixture; fold in remaining whipped cream until combined.
  • Transfer mixture to prepared baking dish; sprinkle with toffee bits.
  • Fold overhanging plastic wrap over the top to cover; freeze for 4 to 6 hours or until firm.
  • To serve, cut into squares using knife dipped in hot water.


  1. For a great frozen pumpkin pie, pour custard into a prepared graham cracker crust and freeze.
  2. For a little sparkle, toss extra toffee bits in shimmer dust and sprinkle over top
Type Ice cream, Mousse & Parfaits
Season/Occasion Birthdays - Kid Friendly - Summer Fun - Thanksgiving, Autumn & Halloween