Pumpkin Ice Cream Delight Recipes
PUMPKIN ICE CREAM
Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.
Provided by IANKRIS
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
- Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 36.3 g, Cholesterol 25.8 mg, Fat 13.3 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 213.9 mg, Sugar 24.6 g
PUMPKIN DELIGHT
This pumpkin and pudding pie recipe is both easy and low in calories.
Provided by Annette Clark
Categories Fruits and Vegetables Vegetables Squash
Yield 6
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
- Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 47.9 g, Cholesterol 1.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 4 g, Sodium 842.2 mg, Sugar 20.8 g
PUMPKIN ICE CREAM DELIGHT
Pumpkin Ice Cream Delight really appeals to those who might not like the traditional pie. You can make it ahead of time to have on hand when extra guests or unexpected guests arrive.-Dixie Terry,Goreville, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, mix pie filling, pecans, sugar and vanilla until blended. Fold in ice cream. Transfer to an 8-in. square dish coated with cooking spray. Freeze, covered, 3-4 hours or until firm.
Nutrition Facts :
PUMPKIN DELIGHT
This is a traditional holiday flavored pumpkin dessert. EVERY pumpkin lover, LOVES this recipe (some prefer without nuts) so I can omit the nuts on half of it easily. It tastes like a crust less pumpkin pie with a delicious crumble on top. YUMM-O!! It's a dump cake so it doesn't get any easier than this. After the first time I tasted this recipe I added it to our annual holiday menu.
Provided by Chef Sharon R
Categories Bar Cookie
Time 1h10m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 6 ingredients together. Lightly coat the inside of a 9X13 pan with Pam spray. Pour mixture into pan.
- Sprinkle the top of pumpkin mixture with dry cake mix. Layer chopped walnuts over top of cake mix. Drizzle butter over top of nuts.
- Bake in 350 degree oven for about an hour. Top will brown.
- It is done when a toothpick inserted in center comes out clean.
- Cool on a rack in the pan before cutting into bars, store in the refrigerator until ready to serve.
- Whip cream on top is optional.
Nutrition Facts : Calories 249.1, Fat 13.2, SaturatedFat 4.2, Cholesterol 66.5, Sodium 197.9, Carbohydrate 29.8, Fiber 0.9, Sugar 18.6, Protein 4.7
PUMPKIN DELIGHT
Someone in my daughter's college speech class made this for their demonstration speech. My daughter loved it and got the recipe for me. I love it too.
Provided by Mysterygirl
Categories Pie
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Mix margarine, sugar, graham cracker crumbs.
- Press into a 9x13-inch pan.
- Beat cream cheese until smooth.
- Add 12 oz Cool Whip until blended; spread over crust.
- Make pudding with ½ of the milk called for on the box.
- Mix well with pumpkin and cinnamon.
- Spread over first layer.
- Spread cool whip over pumpkin layer and sprinkle with nuts.
- Refrigerate until cold.
OREO PUMPKIN DELIGHT RECIPE
This Oreo Pumpkin Delight takes pumpkin desserts to a whole new level.
Provided by Kendra Murdock
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a food processor, finely crush the Oreos.
- Mix in the sweetened condensed milk until fully combined and it is sticky.
- Spray the bottom of a 9x13 pan and press the Oreo cookie crust into the bottom of the pan.
- Bake for 10 minutes or until it stiffens on the top.
- Set aside and let cool after baking.
- In a separate bowl, mix the cream cheese, powdered sugar. Lightly fold in 1 cup of the whipped cream, until fully combined.
- In a different bowl, mix the two small packages of vanilla pudding mix and milk, until the pudding is set up. Then add 1 cup of the whipped topping and the pumpkin puree, until well combined.
- Add the pumpkin spice, cinnamon, and nutmeg to the fluffy pumpkin mixture.
- Once the Oreo crust has cooled, spread the cream cheese layer on top first.
- Once the cream cheese layer has been spread, spread the pumpkin layer next.
- Top the layers with the last cup of whipped topping.
- Garnish with Oreo's, and story in fridge or freezer until ready to serve.
Nutrition Facts : Calories 230 kcal, Carbohydrate 40 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 20 mg, Sodium 239 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
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