FROST ON THE PUMPKIN PIE
Make and share this Frost on the Pumpkin Pie recipe from Food.com.
Provided by senseicheryl
Categories Frozen Desserts
Time 8h10m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Stir margarine and cookie crumbs together; press into an ungreased 9" pie plate. Refrigerate.
- Combine pumpkin, ice cream, powdered sugar and spice; blend until smooth. Fold in whipped topping; pour into crust. Freeze for several hours; let stand at room temperature for 20 to 25 minutes before serving.
FROST-ON-THE-PUMPKIN PIE
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
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.
FROST ON THE PUMPKIN PIE
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
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
Don't know how it got it's name, but is a very good pie to make during the fall of the year.
Provided by Joyce Lowery
Categories Pies
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Combine the graham cracker crumbs, cinnamon, sugar, nutmeg and melted margarine. Stir until blended. Reserve 2 tablespoons of mixture for topping. Press remaining crumbs over bottom and up sides of pie plate. Bake at 350 degrees for 6 minutes. Cool.
- 2. In large bowl, combine remaining ingredients except cool whip. Beat 2 minutes at medium speed. Fold in one cup cool whip. Spread in cooled pie crust.
- 3. Spread remaining cool whip over filling. Sprinkle with reserved crumbs. Refrigerate at least four hours before serving.
FROST ON THE PUMPKIN PIES
Number Of Ingredients 7
Steps:
- 1. Brush bottom and sides of crusts with egg yolks. Place on large baking sheet. Bake at 375°F for 5 minutes.2. In large bowl stir together eggs and pumpkin pie mix. Stir in evaporated milk. Pour half of filling into each crust. Bake on baking sheet at 375°F for 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack for 1 hour. Refrigerate at least 2 hours.3. In large bowl fold together whipped topping and cinnamon. Spread over tops of pies.
Nutrition Facts : Nutritional Facts Serves
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