Frosty Pumpkin Nog Recipes

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FROSTY PUMPKIN NOG

Once your friends and family taste it, you're sure to receive frequent requests for this creamy delight throughout the holiday season. -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Time 10m

Yield 5 servings.

Number Of Ingredients 6



Frosty Pumpkin Nog image

Steps:

  • In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Pour into chilled glasses; top with whipped cream if desired. Serve immediately.

Nutrition Facts : Calories 152 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 90mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 7g protein.

3 cups 2% milk
2/3 cup low-fat vanilla frozen yogurt
1/2 cup canned pumpkin
1/4 cup sugar
1 teaspoon each ground nutmeg, mace and cinnamon
Whipped cream, optional

FROSTY PUMPKINETTES

I've used this recipe since the early '50s, when I picked it up at a seminar. I like to serve these for dessert or as special treats for Halloween. -Ella West Richmond, Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 tarts.

Number Of Ingredients 9



Frosty Pumpkinettes image

Steps:

  • In a small bowl, combine the pumpkin, sugar, molasses, salt, cinnamon and ginger; mix well. Fold in ice cream until smooth. , Spoon into tart shells; sprinkle with pecans. Freeze for 1 hour or until serving. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 213 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.

1/4 cup canned pumpkin
2 tablespoons sugar
1-1/2 teaspoons molasses
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3/4 cup vanilla ice cream, softened
4 individual graham cracker tart shells
1 tablespoon chopped pecans

FROSTY PUMPKIN ICE CREAM PIE (OAMC)

A twist to an all time favorite. A make-a-head treat. ***Note*** Great for OAMC. This recipe is easily doubled and freezes well. If properly wrapped this will keep 6-8 weeks in the freezer.

Provided by barefootmommawv

Categories     Frozen Desserts

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 12



Frosty Pumpkin Ice Cream Pie (Oamc) image

Steps:

  • To prepare crust:.
  • Combine graham cracker crumbs with melted butter and sugar.Reserve about 3/4 cup of this mixture for topping. Press remaining crumb mixture firmly into buttered 9 inch pie plate. Chill 45 minutes before filling.
  • To prepare filling:.
  • Mix together the pumpkin, brown sugar, salt and spices. Stir ice cream to soften; then fold into pumpkin mixture. Pour into prepared crust. Combine reserved graham cracker crumbs with chopped nuts; sprinkle nut mixture over pie filling and freeze until needed.
  • When ready to serve add additional toppings carmel and whipped topping.

Nutrition Facts : Calories 392.6, Fat 20.4, SaturatedFat 12.1, Cholesterol 59.5, Sodium 452.3, Carbohydrate 50.1, Fiber 1.9, Sugar 39.5, Protein 3.9

1 1/2 cups graham cracker crumbs (22 squares)
1/2 cup melted butter
1/4 cup granulated sugar
1 cup canned pumpkin or 1 cup mashed cooked pumpkin
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 quart vanilla ice cream
1/3 cup chopped nuts (optional)
4 tablespoons caramel topping (optional)
Cool Whip (optional)

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



Frosty Pumpkin Dessert image

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

32 gingersnap cookies, finely crushed (1 1/3 cups crumbs)
1/4 cup butter or 1/4 cup margarine, melted
1 (1/2 gallon) container vanilla ice cream, divided
2 1/2 cups frozen whipped topping, thawed and divided
2/3 cup toffee pieces
1 cup solid pack pumpkin
1/3 cup brown sugar, packed
1 1/2 teaspoons pumpkin pie spice

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