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.
FROSTY GINGER PUMPKIN SQUARES
My family loves getting together to sample good food. While pumpkin makes it perfect for the holidays, this ice cream dessert is requested year-round.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the butter, graham crackers and gingersnaps. Press two-thirds of the crumb mixture into an ungreased 13x9-in. dish. , In a large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.
Nutrition Facts : Calories 351 calories, Fat 18g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 234mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
FROSTY PUMPKIN DESSERT
The flavors of this frozen dessert may remind you of autumn, but after one taste, you'll want to serve it all year long.
Yield 16 servings
Number Of Ingredients 8
Steps:
- Chop cookies with Food Chopper. Place butter in Small Micro-Cooker®; microwave on HIGH 30-40 seconds or until melted. Stir in crumbs. Firmly press crumb mixture onto bottom of Springform Pan. Place in freezer.Scoop half of the ice cream into Classic Batter Bowl using Ice Cream Scoop. Place in refrigerator 10 minutes to soften. Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust using All-Purpose Spreader. Freeze until firm, about 1 hour. Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar and spice blend in batter bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight.When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Fill Easy Accent® Decorator with remaining whipped topping. Run Utility Knife around outside of dessert; remove collar from springform pan. Smooth sides with spreader. Cut dessert into wedges. Garnish each serving with whipped topping and sprinkle with additional spice blend, if desired.
Nutrition Facts :
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
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
EASY PUMPKIN DESSERT
Make and share this Easy Pumpkin Dessert recipe from Food.com.
Provided by Michelle Johnson
Categories Dessert
Time 1h
Yield 18 squares
Number Of Ingredients 8
Steps:
- Mix together pumpkin, eggs, spice, milk, and sugar. Pour into a greased 9 x 13 pan.
- Sprinkle dry cake mix on top.
- Pour melted butter over top and then sprinkle with walnuts.
- Bake at 350 for 45 minutes until set. Serve with ice cream or cool whip.
Nutrition Facts : Calories 290.9, Fat 14, SaturatedFat 5.2, Cholesterol 54.9, Sodium 259.8, Carbohydrate 38.3, Fiber 0.8, Sugar 24.3, Protein 4.7
FROSTY PUMPKIN DESSERT
Better than pumpkin pie, this dessert will really "wow" them! It looks so professional and is easy to make. Another bonus is that it is made a day ahead. 'Cook time' is actually 'freeze time'.
Provided by Donna M.
Categories Frozen Desserts
Time 8h30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Stir melted butter into crumbs and press mixture onto bottom of a springform pan.
- Place in freezer.
- Scoop half of the ice cream into a bowl and place in refrigerator 10 minutes to soften.
- Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended.
- Spread evenly over crust.
- Place in freezer about 1 hour, until firm.
- Scoop remaining ice cream into bowl and place in refrigerator 10 minutes to soften.
- Meanwhile, mix pumpkin, brown sugar and spice together.
- Mix softened ice cream into pumpkin mixture, just until blended.
- Spread evenly over ice cream layer in springform pan.
- Freeze until very firm, about 8 hours or overnight.
- When ready to serve, place dessert in refrigerator 20 minutes for easier slicing.
- Run a knife around outside collar of pan to loosen and remove collar.
- Smooth sides with a knife or spreader.
- For a lovely presentation, fill a pastry bag with remaining whipped topping and pipe rosettes all around outer edge of top.
- If you don't want to get fancy, just dollop topping on each serving.
- Dust whipped topping with a light sprinkle of pumpkin pie spice, if desired.
Nutrition Facts : Calories 283.2, Fat 15.1, SaturatedFat 9.6, Cholesterol 38.9, Sodium 173.6, Carbohydrate 35.2, Fiber 0.9, Sugar 25.1, Protein 3.5
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