PUMPKIN PIE FROSTY RECIPE - (4.3/5)
Provided by shygirl
Number Of Ingredients 6
Steps:
- Combine condensed milk, pumpkin, cool whip, and pumpkin pie spice in your ice cream makers frozen bowl. Use a spoon to stir and combine. It doesn't have go be completely combined, but as much as possible. Turn on your ice cream maker and pour in the cream as it spins. Let it turn for about 30 minutes, or until it is the consistency that you want. Top with more pumpkin pie spice or whipped cream as desired.
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.
FROST-ON-THE-PUMPKIN PIE
Like the spices in traditional pumpkin pie? Then try this tasty twist from Tammy Covey of Huntington, Arkansas. "Most people make this cool fluffy version for the holidays, but I think it's wonderful anytime of year," she says.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. Set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 7-9 minutes or until crust just begins to brown. Cool on a wire rack., In a large bowl, combine the frosting, pumpkin, sour cream, cinnamon, ginger and cloves. Fold in whipped topping. Spoon into crust. Sprinkle with the reserved crumb mixture. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 507 calories, Fat 26g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 307mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 3g fiber), Protein 3g protein.
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
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
FROSTY PUMPKIN PIE
I haven't had a chance to try this yet, but it looks like a great Summer dessert for pumpkin fans! Prep time does not include time to bake the crust or to freeze pie.
Provided by Kree6528
Categories Pie
Time 10m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine pumpkin, brown sugar, salt, and spices with a rotary beater.
- Blend in ice cream.
- Pour into pie shell; freeze until firm.
- Serve frozen, garnished with whipped cream if desired.
- Note: This pie can be dairy-free if a non-dairy crust and soy ice cream are used!
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