Pumpkin Pie Frosty Recipe 435

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PUMPKIN FROSTY DESSERT



Pumpkin Frosty Dessert image

The popular Wendy's Frosty Dessert, now in Pumpkin!

Provided by Nikki Gladd

Time 35m

Number Of Ingredients 5

7 oz . sweetened condensed milk
3/4 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
6 oz . Cool Whip
1 3/4 cup whole milk or heavy cream

Steps:

  • (This recipe uses this ice cream maker with a 1 1/2 quart freezer bowl. Prep the freezer bowl by placing it in the freezer at least 24 hours in advance.)
  • In a large bowl, use a rubber spatula to mix together the sweetened condensed milk and pumpkin puree until fully combined. Stir in the pumpkin pie spice, then gently fold in the Cool Whip, stirring just a few times.
  • Place the pumpkin mixture into the freezer bowl of your ice cream maker. Turn the ice cream maker on and then add the milk or heavy cream while it is churning. Let it continue to churn for 25 to 30 minutes, or until it reaches the desired consistency. Serve immediately.

PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h10m

Yield 8

Number Of Ingredients 8

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  • Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g

CLASSIC PUMPKIN PIE



Classic Pumpkin Pie image

Who says basic has to be bland? Every slice of Classic Pumpkin Pie is bursting with the flavors of seasonal spices.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h45m

Yield 8

Number Of Ingredients 15

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1/2 cup whipping cream
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice or ground cinnamon

Steps:

  • In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. On lightly floured surface, shape dough into flattened round. Wrap pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
  • Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients. Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer, removing foil during last 15 minutes of baking, until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled.
  • In chilled small bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topping with whipped cream.

Nutrition Facts : Calories 350, Carbohydrate 36 g, Cholesterol 85 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 21 g, TransFat 2 g

FROST ON THE PUMPKIN PIE



Frost on the Pumpkin Pie image

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

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

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.

FROST-ON-THE-PUMPKIN PIE



Frost-On-The-Pumpkin Pie image

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

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

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.

DOUBLE-LAYER PUMPKIN PIE



Double-Layer Pumpkin Pie image

This no-bake pumpkin pie includes a delicious cream cheese layer. It's a terrific make-ahead dessert because it needs to refrigerate a few hours. -Donna Freund, Dubuque, Iowa

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 11

4 ounces cream cheese, softened
1 tablespoon sugar
1 tablespoon milk
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
1 cup cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust., In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves. , Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

Nutrition Facts : Calories 369 calories, Fat 16g fat (10g saturated fat), Cholesterol 20mg cholesterol, Sodium 522mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.

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!

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 PIE FROSTY RECIPE - (4.3/5)



PUMPKIN PIE FROSTY Recipe - (4.3/5) image

Provided by shygirl

Number Of Ingredients 6

7 OZ. sweetened condensed milk (half of a can)
1 cup pumpkin puree
8 oz.tub of cool whip
1 3/4 cup of heavy cream
3/4 tsp. pumpkin pie spice
NOTE: To make this healthier, you can use low fat cool whip and skin milk in place of the cream. It will be slightly less thick but still good.

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.

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