Frost On The Pumpkin Pies Food

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.

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:

• 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

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.