Frost On The Pumpkin Pies Recipes
FROST ON THE PUMPKIN PIE
Make and share this Frost on the Pumpkin Pie recipe from Food.com.
Provided by senseicheryl
Categories Frozen Desserts
Time 8h10m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Stir margarine and cookie crumbs together; press into an ungreased 9" pie plate. Refrigerate.
- Combine pumpkin, ice cream, powdered sugar and spice; blend until smooth. Fold in whipped topping; pour into crust. Freeze for several hours; let stand at room temperature for 20 to 25 minutes before serving.
FROST ON THE PUMPKIN PIE
I can't even begin to tell you how good this pie is. Makes a beautiful presentation: and is just fabulous! It comes from a Pillsbury cookbook. I have made it for years. Very easy. Time is mostly chilling. Great for a special occasion.
Provided by MizzNezz
Categories Pie
Time 26m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350F degrees.
- In small bowl, combine all crust ingredients.
- Stir until well blended.
- Reserve 2 Tbsp for topping.
- Press remaining crumbs in 9 inch pie pan.
- Bake at 350* for 6 minutes.
- Cool.
- In large bowl, combine all filling ingredients EXCEPT whipped topping.
- Beat for 2 minutes at medium speed.
- Fold in 1 cup whipped topping, pour into crust.
- Spread remaining topping over filling.
- Sprinkle with crumbs.
- Chill at least 4 hours.
~ FROST ON THE PUMPKIN PIE BARS ~
I know there are many pie bar recipes on this site, but I think there's room for another. I dabbled with this one, until I got just the taste I was looking for. I love the creaminess of the filling and melt in your mouth crust, and just the right spice blend. This would be a great addition to your Thanksgiving feast. A great...
Provided by Cassie *
Categories Puddings
Time 50m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350 degree F. Line a 9 x 13 baking dish with parchment paper, overhanging some, for easy removal from pan. I'm sure you could just lightly grease the dish as well...I always use the parchment paper. In food processor, place all crust ingredient, ad pulse to form crumbs. It will come together as you press into dish. Or you can make the crumbs with a pastry cutter.
- 2. Evenly, press crumbs into dish. Place in oven and bake 15 minutes.
- 3. Make filling now: In a large bowl, whisk together the pumpkin, milk and eggs.
- 4. Next whisk in all the spices and brown sugar. Set aside
- 5. Make topping: I also do this in my food processor. Place all ingredients, including nuts. Pulse until you have a nice crumb mixture.
- 6. Once crust is baked, remove from oven and evenly pour the filling over it. Evenly sprinkle crumb mixture over the filling.
- 7. Bake for 30 - 35 minutes or until filling is set and crumbles are starting to color.
- 8. Cool on rack. Place in refrigerator for at least 2 - 3 hours. Serve as is or with a dollop of whipped cream. I hope your family enjoys these bars as much as mine does.
FROSTY PUMPKIN PIE
This frozen treat is so delightful no one would guess it's made with reduced-fat ingredients. We actually prefer a slice of this layered dessert to traditional pumpkin pie at Christmastime. -Janet Jackson, Homedale, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Spread yogurt into crust. Freeze for 30 minutes. , Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold in whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight. Remove from the freezer 20 minutes before cutting. If desired, sprinkle with additional pumpkin pie spice.
Nutrition Facts : Calories 289 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 293mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
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