Best 8 Frosty Pumpkin Nog Recipes
Get ready to warm up your winter days with a delectable treat that combines the flavors of fall and the coziness of the holiday season – frosty pumpkin nog. This rich and creamy beverage is a delightful blend of pumpkin puree, warm spices, and the comforting taste of traditional eggnog. Whether you're hosting a holiday gathering or simply seeking a cozy drink to enjoy by the fire, this frosty pumpkin nog recipe is sure to become a favorite.
Check out the recipes below so you can choose the best recipe for yourself!
FROSTY PUMPKIN NOG
Once your friends and family taste it, you're sure to receive frequent requests for this creamy delight throughout the holiday season. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Time 10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Pour into chilled glasses; top with whipped cream if desired. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 90mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 7g protein.
FROSTY PUMPKINETTES
I've used this recipe since the early '50s, when I picked it up at a seminar. I like to serve these for dessert or as special treats for Halloween. -Ella West Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 tarts.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the pumpkin, sugar, molasses, salt, cinnamon and ginger; mix well. Fold in ice cream until smooth. , Spoon into tart shells; sprinkle with pecans. Freeze for 1 hour or until serving. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 213 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
FROSTY PUMPKIN SQUARES
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
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
FROSTY PUMPKIN DESSERT
Better than pumpkin pie, this dessert will really "wow" them! It looks so professional and is easy to make. Another bonus is that it is made a day ahead. 'Cook time' is actually 'freeze time'.
Provided by Donna M.
Categories Frozen Desserts
Time 8h30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Stir melted butter into crumbs and press mixture onto bottom of a springform pan.
- Place in freezer.
- Scoop half of the ice cream into a bowl and 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.
- Place in freezer about 1 hour, until firm.
- Scoop remaining ice cream into bowl and place in refrigerator 10 minutes to soften.
- Meanwhile, mix pumpkin, brown sugar and spice together.
- Mix softened ice cream into pumpkin mixture, just until blended.
- Spread evenly over ice cream layer in springform pan.
- Freeze until very firm, about 8 hours or overnight.
- When ready to serve, place dessert in refrigerator 20 minutes for easier slicing.
- Run a knife around outside collar of pan to loosen and remove collar.
- Smooth sides with a knife or spreader.
- For a lovely presentation, fill a pastry bag with remaining whipped topping and pipe rosettes all around outer edge of top.
- If you don't want to get fancy, just dollop topping on each serving.
- Dust whipped topping with a light sprinkle of pumpkin pie spice, if desired.
Nutrition Facts : Calories 283.2, Fat 15.1, SaturatedFat 9.6, Cholesterol 38.9, Sodium 173.6, Carbohydrate 35.2, Fiber 0.9, Sugar 25.1, Protein 3.5
FROSTY PUMPKIN PIE
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
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 PIE
Number Of Ingredients 6
Steps:
- 1. In large bowl stir together pumpkin, honey and spice. Stir in ice cream. Fold in whipped topping. Spread in crust. Freeze at least 4 hours or until firm.2. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.*NOTE: May substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.
Nutrition Facts : Nutritional Facts Serves
FROSTY PUMPKIN PIE
Even if you don't like pumpkin pie you will really like this one. Its an old, old recipe, but good. It is a 1950's recipe of my mothers. For a beautiful presentation, top each slice with a dollop of whipped cream and a walnut half.
Provided by Mary Ann Benzon
Categories Pumpkin Pie
Yield 8
Number Of Ingredients 8
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 and walnut halves.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 39.6 g, Cholesterol 29 mg, Fat 12.6 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 377.8 mg, Sugar 29.1 g
FROSTY PUMPKIN PIE
Even if you don't like pumpkin pie you will really like this one. Its an old, old recipe, but good. It is a 1950's recipe of my mothers. For a beautiful presentation, top each slice with a dollop of whipped cream and a walnut half.
Provided by Mary Ann Benzon
Categories Pumpkin Pie
Yield 8
Number Of Ingredients 8
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 and walnut halves.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 39.6 g, Cholesterol 29 mg, Fat 12.6 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 377.8 mg, Sugar 29.1 g
Tips:
- Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin or purchase it canned.
- Don't over-blend the mixture. It should be smooth, but not too thick.
- Add spices to taste. The recipe calls for cinnamon, nutmeg, and ginger, but you can experiment with other spices such as cloves, allspice, or cardamom.
- Chill the nog before serving. This will help the flavors to meld and develop.
- Garnish with whipped cream and a sprinkle of pumpkin pie spice or cinnamon.
Conclusion:
Pumpkin nog is a delicious and festive holiday drink that is sure to please everyone at your party. It is easy to make and can be customized to your own taste. So gather your ingredients and give this recipe a try!
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