Best 6 Frost On The Pumpkin Recipes

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Craving a sweet and delectable treat that's perfect for chilly autumn days? Look no further than our collection of pumpkin-inspired dessert recipes. From a classic pumpkin pie with a flaky crust to a rich and creamy pumpkin cheesecake, our recipes showcase the versatility of this autumnal fruit. But that's not all – we've also included unique takes on pumpkin desserts, such as a luscious pumpkin bread pudding drenched in a warm caramel sauce and a delightful pumpkin mousse served with a hint of cinnamon. Whether you're a seasoned baker or a beginner in the kitchen, our recipes offer a range of options to satisfy your sweet tooth. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey where pumpkin takes center stage.

Check out the recipes below so you can choose the best recipe for yourself!

2-INGREDIENT PUMPKIN FROSTING



2-Ingredient Pumpkin Frosting image

This frosting is one of those brilliant, silly-simple recipes you'd never know was made with just two ingredients: canned pumpkin puree and chopped up chocolate. You start by cooking the pumpkin to concentrate its flavor and thicken it, then simply stir in the chocolate until it melts. The sweet and tangy results are the perfect complement to cake, and the creamy consistency spreads easily into gorgeous swoops.

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 2 cups (enough for one 9-by-13-inch cake)

Number Of Ingredients 2

One 15-ounce can pure pumpkin puree
10 ounces semisweet chocolate, finely chopped

Steps:

  • Add the pumpkin puree to a medium saucepan and cook over medium heat, stirring often, until it bubbles, thickens and darkens slightly, about 10 minutes.
  • Off the heat, stir the chocolate into the pumpkin puree until it's melted and the frosting is smooth. Cool for at least 10 minutes before using. The frosting will keep in an airtight container in the refrigerator for up to 1 week; stir until smooth.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)



Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) image

After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!

Provided by Sabattis

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 36

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1 egg
1 (15 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
  • Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  • Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
  • Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g

FROSTY PUMPKIN PIE



Frosty Pumpkin Pie image

This frozen treat is so delightful no one would guess it's made with reduced-fat ingredients. We actually prefer a slice of this layered dessert to traditional pumpkin pie at Christmastime. -Janet Jackson, Homedale, Illinois

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 9

2 cups low-fat vanilla frozen yogurt, softened
1 graham cracker crust (9 inches)
1 cup canned pumpkin
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 carton (8 ounces) frozen reduced-fat whipping topping, thawed
Additional pumpkin pie spice, optional

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.

Nutrition Facts : Calories 289 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 293mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

~ FROST ON THE PUMPKIN PIE BARS ~



~ Frost On The Pumpkin Pie Bars ~ image

I know there are many pie bar recipes on this site, but I think there's room for another. I dabbled with this one, until I got just the taste I was looking for. I love the creaminess of the filling and melt in your mouth crust, and just the right spice blend. This would be a great addition to your Thanksgiving feast. A great...

Provided by Cassie *

Categories     Puddings

Time 50m

Number Of Ingredients 20

CRUST
1 1/2 c flour
1 stick softened, butter
pinch salt
1/4 c sugar
FILLING
15 oz unsweetened, pumpkin puree - ( not pie filling )
12 oz evaporated milk
2 eggs
3/4 c lightly packed,brown sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp each , ground nutmeg, ground ginger - or to taste
1/4 tsp ground cloves
TOPPING
1 c flour
1 stick butter, softened
1/2 c sugar
1 c walnuts, chopped with other ingredients
1 tsp cinnamon

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 PIE



Frost on the Pumpkin Pie image

Make and share this Frost on the Pumpkin Pie recipe from Food.com.

Provided by senseicheryl

Categories     Frozen Desserts

Time 8h10m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 7

1/4 cup margarine, melted
1 1/2 cups gingersnap cookies, crushed
1 (15 ounce) can pumpkin
1 pint vanilla ice cream, softened
1 cup powdered sugar
1 teaspoon pumpkin pie spice
1 (8 ounce) container frozen whipped topping, thawed

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



Frost on the Pumpkin Pie image

I can't even begin to tell you how good this pie is. Makes a beautiful presentation: and is just fabulous! It comes from a Pillsbury cookbook. I have made it for years. Very easy. Time is mostly chilling. Great for a special occasion.

Provided by MizzNezz

Categories     Pie

Time 26m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/4 cups graham cracker crumbs
3 teaspoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/3 cup butter, melted
1 container sour cream vanilla frosting
1 cup sour cream
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
1 (8 ounce) carton frozen whipped topping

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.

Tips:

  • Choose the right pumpkin: Sugar pumpkins are the best choice for making pumpkin puree, as they have a sweet, dense flavor.
  • Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor.
  • Make the pumpkin puree: Once the pumpkin is roasted, scoop out the flesh and puree it in a food processor or blender until smooth.
  • Use a light hand with the spices: Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves. A little goes a long way, so use it sparingly.
  • Don't overbake the pie: The pie is done when a toothpick inserted into the center comes out clean. Overbaking will make the pie dry and crumbly.
  • Let the pie cool completely before serving: This will allow the flavors to meld and the pie to set.

Conclusion:

Pumpkin pie is a classic fall dessert that is easy to make and always a hit. With a few simple tips, you can make the best pumpkin pie ever. So next time you're looking for a delicious and festive dessert, give this recipe a try.

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