Best 8 Frost On The 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.

FROST ON THE PUMPKIN PIE

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

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

Steps:

• Heat oven to 350°F. In small bowl, combine all crust ingredients stir until blended. Reserve 2 tablespoons of crust mixture for topping. Press remaining crust mixture in bottom and up sides of 9- or 10-inch pie pan. Bake at 350°F. for 6 minutes. Cool.In large bowl, combine all filling ingredients except whipped topping beat 2 minutes at medium speed. Fold in 1 cup of the whipped topping pour into prepared crust. Refrigerate until set. Spread remaining whipped topping over filling sprinkle with reserved crust mixture. Refrigerate at least 4 hours or until serving time.* '*TIP: If substituting other nonfrozen whipped toppings or whipped cream, refrigerate 6 hours or overnight before serving.Nutrition Per Serving: Calories 560 Protein 3g Carbohydrate 64g Fat 32g Sodium 320mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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 degrees F for 7-9 minutes or until crust just begins to brown. Cool on a wire rack.
• In a mixing bowl, combine 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.

FROST ON THE PUMPKIN

Steps:

• Soften gelatin in cold water and set aside. Beat egg yolks at high speed in mixer until ribbons form. Gradually add the white sugar and beat until mixture thickens. Add pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. Beat well.
• Pour pumpkin mixture into medium saucepan. Cook over medium heat stirring constantly for 5 minutes or until thickened. Remove from heat and add gelatin mixture. Blend together and refrigerate until chilled.
• Combine 1/2 cup of the powdered sugar and the remaining 1/2 teaspoon of the cinnamon. Stir and set aside. Beat whipping cream and vanilla until doubled in size. Gradually add the powdered sugar and cinnamon mixture; beat until soft peaks form. Refrigerate.
• Beat egg whites (room temperature) at high speed until foamy. Gradually add the rest of the divided powdered sugar a Tablespoon at a time-beating until stiff peaks form. Fold into chilled pumpkin mixture.
• Spread half of the pumpkin mixture evenly into baked pie shell. Spoon half of whipped cream mixture over pumpkin layer. Repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. Chill until set.

FROST ON THE PUMPKIN PIES

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.