Frost On The Pumpkin Pie Food

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:

• 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 BARS ~

Steps:

• 1. Preheat oven to 350 degree F. Line a 9 x 13 baking dish with parchment paper, overhanging some, for easy removal from pan. I'm sure you could just lightly grease the dish as well...I always use the parchment paper. In food processor, place all crust ingredient, ad pulse to form crumbs. It will come together as you press into dish. Or you can make the crumbs with a pastry cutter.
• 2. Evenly, press crumbs into dish. Place in oven and bake 15 minutes.
• 3. Make filling now: In a large bowl, whisk together the pumpkin, milk and eggs.
• 4. Next whisk in all the spices and brown sugar. Set aside
• 5. Make topping: I also do this in my food processor. Place all ingredients, including nuts. Pulse until you have a nice crumb mixture.
• 6. Once crust is baked, remove from oven and evenly pour the filling over it. Evenly sprinkle crumb mixture over the filling.
• 7. Bake for 30 - 35 minutes or until filling is set and crumbles are starting to color.
• 8. Cool on rack. Place in refrigerator for at least 2 - 3 hours. Serve as is or with a dollop of whipped cream. I hope your family enjoys these bars as much as mine does.

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.