Frosty Pumpkin Ice Cream Pie Oamc Recipes

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FROSTY PUMPKIN PIE



Frosty Pumpkin Pie image

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

2 cups low-fat vanilla frozen yogurt, softened
1 graham cracker crust (9 inches)
1 cup canned pumpkin
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 carton (8 ounces) frozen reduced-fat whipping topping, thawed
Additional pumpkin pie spice, optional

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 PUMPKIN SQUARES



Frosty Pumpkin Squares image

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

1 quart (4 cups) vanilla ice cream
1 1/4 cups graham cracker crumbs (about 16 squares)
1/4 cup butter or margarine, melted
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

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

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

Although it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. "This make-ahead dessert is delicious any time of year," reports Suzanne McKinley of Lyons, Georgia.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

3 Heath candy bars (1.4 ounces each), crushed, divided
3 cups vanilla ice cream, softened, divided
1 chocolate crumb crust (9 inches)
1/2 cup canned pumpkin
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm. , In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. , Remove from the freezer 10-15 minutes before serving.

Nutrition Facts : Calories 247 calories, Fat 12g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

FROSTY PUMPKIN DESSERT



Frosty Pumpkin Dessert image

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

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

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 :

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!

Provided by Averie Sunshine

Categories     Ice Cream & Frozen Treats

Time 4h20m

Number Of Ingredients 10

1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)
1 1/3 cups graham cracker crumbs
1/4 cup granulated sugar
3 cups Breyers Vanilla Ice Cream (they have a few varieties, including GF)
1 cup pumpkin puree
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
whipped cream or whipped topping for serving, optional

Steps:

  • Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
  • In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
  • Add the graham cracker crumbs, granulated sugar, and stir to combine.
  • Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
  • Bake for 10 minutes; set aside to cool. While pie cools, make the filling.
  • To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
  • Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
  • Prior to slicing, you may wish to place pie on counter for about 15 minutes so it's not as firm. Optionally, top with whipped cream before serving.

Nutrition Facts : Calories 159 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 55 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

FROSTY PUMPKIN ICE CREAM PIE (OAMC)



Frosty Pumpkin Ice Cream Pie (Oamc) image

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

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)

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

PUMPKIN PIE ICE CREAM



Pumpkin Pie Ice Cream image

Provided by Food Network

Categories     dessert

Number Of Ingredients 10

4 cups half and half
2 cups heavy whipping cream
2 vanilla beans
1 1/2 cups white sugar
1/2 cup light brown sugar
7.5 oz canned pumpkin
1 tsp. nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Steps:

  • Combine all dairy into a saucepan along with the sugar. Split and scrape the vanilla beans into the dairy and sugar mixture. Bring to 170 degrees F. to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. While dairy is heating, grate nutmeg into pumpkin and add the other spices. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take pumpkin and dairy mixture out. Filter dairy mixture to remove large vanilla bean pieces. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Let the ice cream harden for at least two hours unless serving all immediately.

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

I don't care for pumpkin pie so my mother made these and we love them. This is in memory of my mother.

Provided by Robin Wehunt

Categories     Pie

Time 20m

Yield 2 Pies, 6-8 serving(s)

Number Of Ingredients 3

1 (15 ounce) can spiced pumpkin
1/2 gallon vanilla ice cream
18 inches graham cracker pie crust

Steps:

  • Mix ice cream and pumpkin together. Pour into graham cracker crust.
  • Put in freezer until firm about 2 hours.
  • Cut and enjoy (you can put whip cream on top if want).

Nutrition Facts : Calories 774, Fat 40.7, SaturatedFat 17, Cholesterol 83.2, Sodium 606.8, Carbohydrate 96.6, Fiber 2.5, Sugar 70.7, Protein 10

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

Make and share this Pumpkin Ice Cream Pie recipe from Food.com.

Provided by lizeroo

Categories     Pie

Time 2h5m

Yield 1 pie

Number Of Ingredients 4

1 cup prepared pumpkin pie filling
1 quart good vanilla ice cream
1 cup whipping cream
1 9-inch graham cracker crust

Steps:

  • Slightly soften ice cream and spoon into food processor or large mixing bowl.
  • Add pumpkin pie filling to ice cream and pulse with food processor until smooth and blended.
  • If mixing with electric mixer, beat until blended and smooth.
  • Poour into graham cracker crust and freeze until firm, approx.
  • 2 hours.
  • Whip cream to soft peaks and spread over pie before serving.

Nutrition Facts : Calories 3440.3, Fat 211.3, SaturatedFat 106.5, Cholesterol 579.5, Sodium 2477.5, Carbohydrate 369.7, Fiber 30, Sugar 214.1, Protein 38

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

This sounds really good with the rum raisin ice cream. Time is so long because of freezing but I swear it's super simple to make. I found this in the October 4, 2005 issue of Woman's Day. I'm mainly posting so I don't lose it. Enjoy.

Provided by PSU Lioness

Categories     Pie

Time 2h50m

Yield 2 pies, 24 serving(s)

Number Of Ingredients 3

2 (6 ounce) ready-to-fill graham cracker pie crust
4 pints rum-raisin ice cream (Haagen-Dazs has it)
1 (30 ounce) can pumpkin pie filling (Libbey or other)

Steps:

  • Freeze pie crusts and a large metal bowl 10 minutes.
  • Meanwhile, soften 2 pints ice cream at room temperature.
  • Scrape ice cream and pie mix into chilled bowl; mix until blended (a potato masher works well).
  • Divide between pie crusts. Freeze 2 hours, or until hard.
  • Slightly soften remaining ice cream. Using an ice cream spade or scoop, top pies with ice cream.
  • Freeze 30 minutes, or wrap airtight and freeze up to 1 month.
  • Decorate with small candy pumpkins, if desired.

Nutrition Facts : Calories 106, Fat 3.5, SaturatedFat 0.8, Sodium 153.7, Carbohydrate 18.5, Fiber 3.2, Sugar 5.4, Protein 1

FROSTY PUMPKIN PIE



Frosty Pumpkin Pie image

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

1 9 inch pie shell, baked
1 cup pumpkin puree
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 quart vanilla ice cream or 1 quart soy ice cream, softened

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!

FROZEN PUMPKIN PIE



Frozen Pumpkin Pie image

"As a rule, I don't like pumpkin," admits Diane Hixon of Niceville, Florida. "But this light, melt-in-your-mouth pie is an exception!" Just fill a convenient graham cracker crust with a cool combination of canned pumpkin and vanilla ice cream for an unexpected taste sensation.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 6

3 cups vanilla ice cream, softened
1 cup canned pumpkin
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 graham cracker crust (9 inches)

Steps:

  • In a bowl, combine ice cream, pumpkin, brown sugar, salt, cinnamon, ginger and nutmeg; mix well. Pour into crust. Freeze for 4 hours or until firm.

Nutrition Facts :

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

A creamy pumpkin pie that has melted vanilla ice cream in it to give it that extra touch. It'll soon become one of your favorites during the holidays.

Provided by Kirinoko

Categories     Pie

Time 50m

Yield 2 Pies

Number Of Ingredients 7

2 unbaked 9-inch pie shells
21 ounces pumpkin
3 large eggs
1 3/4 cups granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
3 cups vanilla ice cream

Steps:

  • Preheat oven to 425 Degrees.
  • Remove ice cream from freezer and place near warm oven to soften.
  • In a medium mixing bowl, beat eggs slightly.
  • Stir in pumpkin.
  • Stir in sugar, salt and pumpkin pie spice.
  • Add ice cream to pumpkin mixture and stir until ice cream is fully melted and batter is smooth.
  • Pour into prepared pie shells.
  • Bake pies at 425 Degrees for 15 minutes.
  • Reduce oven temperature to 350 Degrees and bake for an additional 30 minutes.
  • Cool on wire racks for 2 hours.
  • Chill before serving.

Nutrition Facts : Calories 2213.3, Fat 91.4, SaturatedFat 32.1, Cholesterol 412.3, Sodium 1797.9, Carbohydrate 328.8, Fiber 9.8, Sugar 225.7, Protein 31.1

PUMPKIN ICE CREAM



Pumpkin Ice Cream image

Very easy to make! I am sure this would go great with some praline topping for a wonderful fall sundae treat! Enjoy!

Provided by PalatablePastime

Categories     Frozen Desserts

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can solid-pack pumpkin
1 cup cream
2/3 cup half-and-half
2/3 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves

Steps:

  • Whisk together ingredients until smooth.
  • Place mixture into an electric ice cream maker and operate machine according to manufacturer's instructions.
  • When mixture is thick, place ice cream into a freezer container to firm up as desired (it should be like soft-serve out of the machine).
  • Freeze time is cook time (average machine timing).

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