Frosty Pumpkin Dessert 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.

FROSTY PUMPKIN DESSERT

Steps:

• Chop cookies with Food Chopper. Place butter in Small Micro-Cooker®; microwave on HIGH 30-40 seconds or until melted. Stir in crumbs. Firmly press crumb mixture onto bottom of Springform Pan. Place in freezer.Scoop half of the ice cream into Classic Batter Bowl using Ice Cream Scoop. 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 using All-Purpose Spreader. Freeze until firm, about 1 hour. Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar and spice blend in batter bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight.When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Fill Easy Accent® Decorator with remaining whipped topping. Run Utility Knife around outside of dessert; remove collar from springform pan. Smooth sides with spreader. Cut dessert into wedges. Garnish each serving with whipped topping and sprinkle with additional spice blend, if desired.

FROSTY PUMPKIN SQUARES

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.

FROZEN PUMPKIN DESSERT

Steps:

• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, brandy and spice; beat until well blended.
• Remove 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use. Gently stir remaining whipped topping and the almonds into pumpkin mixture. Pour into 9-inch square pan.
• Freeze 4 hours or until firm. Top with the reserved 1/2 cup whipped topping.

PUMPKIN FROSTY DESSERT

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.

FROZEN PUMPKIN DESSERT

Steps:

• Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
• Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust.
• Freeze at least 2 hours. Remove from freezer 10 minutes before serving.
• Garnish with whip cream if desired.

FROSTY PUMPKIN DESSERT

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.