Frosty Pumpkin Nog Recipes

FROSTY PUMPKIN NOG

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.

FROSTY PUMPKINETTES

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.

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.

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.

FROSTY PUMPKIN PIE

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

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.

FROSTY PUMPKIN PIE

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.

FROSTY PUMPKIN PIE

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.