FROZEN PUMPKIN DESSERT
This frozen pumpkin ice cream dessert can be prepared and frozen weeks in advance. I've found it has more mass appeal than traditional pumpkin pie. -Susan Bennett, Edmond, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased 13x9-in. dish. Sprinkle with walnuts. , Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Cut into squares.
Nutrition Facts : Calories 181 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 102mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
FROSTY PUMPKIN SQUARES
Pumpkin pie flavors blend beautifully with creamy vanilla ice cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 9
Number Of Ingredients 9
Steps:
- Let ice cream stand at room temperature 30 to 45 minutes to soften.
- Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
- In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
- Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 1 g
HOMEMADE PUMPKIN FROZEN YOGURT
My own recipe for delicious pumpkin frozen yogurt using my favorite formula of 2 cups yogurt, 1 cup whipping cream. Just creamy enough to suit our taste, fewer calories than ice cream, and great pumpkin fall-time flavor. I churned it using my KitchenAid® Ice Cream Bowl Attachment. Hope you enjoy it.
Provided by STARFLOWER
Categories Fruits and Vegetables Vegetables Squash
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 15.8 g, Cholesterol 48.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 8.2 g, Sodium 141.1 mg, Sugar 13.4 g
FROZEN PUMPKIN DESSERT
Reminiscent of a pumpkin pie, this frosty dessert blends canned pumpkin with cream cheese, pumpkin pie spice, whipped topping and almonds.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 20 servings.
Number Of Ingredients 7
Steps:
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, brandy and spice; beat until well blended.
- Remove 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use. Gently stir remaining whipped topping and the almonds into pumpkin mixture. Pour into 9-inch square pan.
- Freeze 4 hours or until firm. Top with the reserved 1/2 cup whipped topping.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
FROZEN PUMPKIN SQUARES
Quick and easy freezable pumpkin dessert for the holidays. Serve with whipped cream.
Provided by VeggieMan
Categories Fruits and Vegetables Vegetables Squash
Time 8h10m
Yield 15
Number Of Ingredients 8
Steps:
- Combine pumpkin, sugar, salt, cinnamon, and nutmeg in a bowl; mix well and stir in walnuts.
- Place ice cream into a chilled bowl and gently fold in pumpkin mixture.
- Line the bottom of a 9x13-inch glass baking pan with 1/2 of the crushed cookies. Cover with 1/2 of the ice cream mixture. Top with remaining crushed cookies, followed by remaining ice cream mixture. Freeze, 8 hours to overnight. Cut into squares and serve.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 44.9 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6 g, Sodium 347 mg, Sugar 35.1 g
FROZEN PUMPKIN DESSERT
Make and share this Frozen Pumpkin Dessert recipe from Food.com.
Provided by Pamela
Categories Frozen Desserts
Time 2h15m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
- Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust.
- Freeze at least 2 hours. Remove from freezer 10 minutes before serving.
- Garnish with whip cream if desired.
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