Best 4 Pumpkin Freeze With Mincemeat Recipes
Pumpkin Freeze with Mincemeat is a classic dessert that combines the flavors of pumpkin and mincemeat in a creamy, frozen treat. This article features three variations on this traditional recipe, each with its own unique twist. The first recipe is a basic Pumpkin Freeze, made with fresh pumpkin puree, milk, sugar, and spices. The second recipe adds a layer of mincemeat to the bottom of the glass for an extra burst of flavor. The third recipe is a Pumpkin Freeze Float, which is topped with a scoop of vanilla ice cream and a drizzle of caramel sauce. All three recipes are easy to make and can be enjoyed as a refreshing snack or dessert. They're perfect for using up leftover pumpkin puree after Thanksgiving or Halloween.
Let's cook with our recipes!
PUMPKIN AND MINCEMEAT HOLIDAY PIE
Make and share this Pumpkin and Mincemeat Holiday Pie recipe from Food.com.
Provided by sweetcakes
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Spread mincemeat evenly in bottom of pastry shell.
- Prepare pumpkin pie filling, following label directions, but substitute the orangejuice and evaporated milk for the liquid called for; stir in peel.
- Pour over mincemeat in shell.
- Bake in a hot oven 400* for about 45 minutes or till knife inserted halfway between center and edge of filling comes out clean.
- Cool, serve garnished with whipped cream.
Nutrition Facts : Calories 397.5, Fat 10.3, SaturatedFat 3.4, Cholesterol 9.1, Sodium 307.3, Carbohydrate 72.8, Fiber 6.4, Sugar 29.8, Protein 4.6
MINCEMEAT PUMPKIN PIE
Instead of serving separate pumpkin and mincemeat pies one Thanksgiving, I served this one pie that combines those wonderful flavors. It was a hit!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Spread mincemeat over the bottom of pastry shell. In a large bowl, beat the egg, pumpkin, sugar, cinnamon, ginger, nutmeg, salt and cloves just until smooth. Gradually stir in milk. , Pour over mincemeat. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 189mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
PUMPKIN MINCEMEAT BARS
Make and share this Pumpkin Mincemeat Bars recipe from Food.com.
Provided by Engrossed
Categories Bar Cookie
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- Combine flour and sugars; cut in butter until crumbly. Stir in nuts.
- Reserving 1 1/2 cups crumb mixture, press the rest on the bottom and halfway up sides of a 13x9 inch baking pan.
- Spoon mincemeat over crust.
- Combine remaining ingredients except reserved crumb mixture and mix well. Pour over mincemeat. Top with reserved crumb mixture.
- Bake 15 minutes; reduce oven to 350. Bake 40 minutes longer or until golden brown around the edges.
- Cool. Cut into squares.
- Serve warm or at room temperature. You also can top this with ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 739.1, Fat 30.8, SaturatedFat 14.9, Cholesterol 104.6, Sodium 223.7, Carbohydrate 109.5, Fiber 2.6, Sugar 73.5, Protein 9.4
MINCEMEAT COOKIES
You can taste the spirit of Christmases past in these chewy old-fashioned cookies with their sweet caramel frosting. One batch makes 9 dozen cookies that freeze well for the holidays!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar. Beat in the eggs. Add mincemeat; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Stir in pecans. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool., For the frosting, combine the brown sugar and butter in a saucepan; bring to a boil over medium heat. Boil for 6-8 minutes, stirring twice, or until the sugar is dissolved. Remove from the heat. Add the confectioners' sugar, cream and extract; beat until smooth. Frost the cookies; top each with a pecan half.
Nutrition Facts : Calories 203 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- For a richer custard, use full-fat milk and cream.
- To make the custard ahead of time, prepare it up to the point of adding the whipped cream and refrigerate for up to 24 hours. Before serving, whip the cream and fold it into the custard.
- For a more intense pumpkin flavor, use fresh pumpkin puree instead of canned.
- To make the mincemeat, use a food processor to chop the dried fruits and nuts. This will make it easier to mix them with the other ingredients.
- If you don't have any mincemeat, you can substitute a jar of mincemeat pie filling.
- To make the pumpkin freeze, simply layer the custard, mincemeat, and whipped cream in a freezer-safe container. Freeze for at least 4 hours, or overnight, before serving.
- When you're ready to serve the pumpkin freeze, thaw it in the refrigerator for about 30 minutes, or until it's soft enough to scoop.
Conclusion:
Pumpkin freeze with mincemeat is a delicious and festive dessert that's perfect for the fall season. It's easy to make and can be prepared ahead of time, making it a great option for busy hosts. The combination of pumpkin, mincemeat, and whipped cream is a classic flavor combination that's sure to please everyone.
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