Frost On The Pumpkin Recipes

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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



Frost on the Pumpkin Pie image

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.

1/4 cup margarine, melted
1 1/2 cups gingersnap cookies, crushed
1 (15 ounce) can pumpkin
1 pint vanilla ice cream, softened
1 cup powdered sugar
1 teaspoon pumpkin pie spice
1 (8 ounce) container frozen whipped topping, thawed

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



Frost on the Pumpkin Pie image

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.

1 1/4 cups graham cracker crumbs
3 teaspoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/3 cup butter, melted
1 container sour cream vanilla frosting
1 cup sour cream
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
1 (8 ounce) carton frozen whipped topping

FROST ON THE PUMPKIN

I have been serving this blue ribbon pie for many years and no one who loves pumpkin pie goes home without asking for the recipe! It has all the flavors everyone wants in a pumpkin pie without the heaviness.

Provided by Ruth

Categories     Squash Recipes

Time 40m

Yield 12

Number Of Ingredients 14



Frost on the Pumpkin image

Steps:

  • Soften gelatin in cold water and set aside. Beat egg yolks at high speed in mixer until ribbons form. Gradually add the white sugar and beat until mixture thickens. Add pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. Beat well.
  • Pour pumpkin mixture into medium saucepan. Cook over medium heat stirring constantly for 5 minutes or until thickened. Remove from heat and add gelatin mixture. Blend together and refrigerate until chilled.
  • Combine 1/2 cup of the powdered sugar and the remaining 1/2 teaspoon of the cinnamon. Stir and set aside. Beat whipping cream and vanilla until doubled in size. Gradually add the powdered sugar and cinnamon mixture; beat until soft peaks form. Refrigerate.
  • Beat egg whites (room temperature) at high speed until foamy. Gradually add the rest of the divided powdered sugar a Tablespoon at a time-beating until stiff peaks form. Fold into chilled pumpkin mixture.
  • Spread half of the pumpkin mixture evenly into baked pie shell. Spoon half of whipped cream mixture over pumpkin layer. Repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. Chill until set.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 23.3 g, Cholesterol 75.3 mg, Fat 13.8 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 5.9 g, Sodium 127 mg, Sugar 14.3 g

1 tablespoon unflavored gelatin
¼ cup cold water
3 eggs, separated
⅓ cup white sugar
1 ¼ cups cooked, mashed pumpkin
1 cup milk
½ teaspoon ground allspice
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¾ cup confectioners' sugar
1 cup whipping cream
1 teaspoon vanilla extract
1 (9 inch) pie crust

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



Frost-On-The-Pumpkin Pie image

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.

1-1/2 cups graham cracker crumbs (about 24 squares)
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup butter, melted
FILLING:
1 can (16 ounces) vanilla frosting
1 can (15 ounces) solid-pack pumpkin
1 cup sour cream
1 to 1-1/2 teaspoons ground cinnamon
1/2 to 1 teaspoon ground ginger
1/4 to 1/2 teaspoon ground cloves
1 cup whipped topping

FROST ON THE PUMPKIN

I have been serving this blue ribbon pie for many years and no one who loves pumpkin pie goes home without asking for the recipe! It has all the flavors everyone wants in a pumpkin pie without the heaviness.

Provided by Ruth

Categories     Squash Recipes

Time 40m

Yield 12

Number Of Ingredients 14



Frost on the Pumpkin image

Steps:

  • Soften gelatin in cold water and set aside. Beat egg yolks at high speed in mixer until ribbons form. Gradually add the white sugar and beat until mixture thickens. Add pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. Beat well.
  • Pour pumpkin mixture into medium saucepan. Cook over medium heat stirring constantly for 5 minutes or until thickened. Remove from heat and add gelatin mixture. Blend together and refrigerate until chilled.
  • Combine 1/2 cup of the powdered sugar and the remaining 1/2 teaspoon of the cinnamon. Stir and set aside. Beat whipping cream and vanilla until doubled in size. Gradually add the powdered sugar and cinnamon mixture; beat until soft peaks form. Refrigerate.
  • Beat egg whites (room temperature) at high speed until foamy. Gradually add the rest of the divided powdered sugar a Tablespoon at a time-beating until stiff peaks form. Fold into chilled pumpkin mixture.
  • Spread half of the pumpkin mixture evenly into baked pie shell. Spoon half of whipped cream mixture over pumpkin layer. Repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. Chill until set.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 23.3 g, Cholesterol 75.3 mg, Fat 13.8 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 5.9 g, Sodium 127 mg, Sugar 14.3 g

1 tablespoon unflavored gelatin
¼ cup cold water
3 eggs, separated
⅓ cup white sugar
1 ¼ cups cooked, mashed pumpkin
1 cup milk
½ teaspoon ground allspice
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¾ cup confectioners' sugar
1 cup whipping cream
1 teaspoon vanilla extract
1 (9 inch) pie crust

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