Frosty Pumpkin Pie Recipes

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.

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!

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.

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.

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.

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.