Frosty Pumpkin Pie Recipes

FROSTY PUMPKIN PIE

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.

FROST-ON-THE-PUMPKIN PIE

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.

FROSTY PUMPKIN PIE

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!

PUMPKIN PIE FROSTY RECIPE - (4.3/5)

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.