Anyone here ever did a Frosty Pumpkin Pie?

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Dagonet

Dagonet

Grillin and Chillin
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I heard about these on the Johnny Hekker show. He was raving about the ones his mother made. Me and the Mrs. are going to try one tonight. I've found all kinds of recipes online, so not sure which way to go. I think I'll stick with Mama Hekk's. :cool:
 
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I had to open this thread because I suspected that there was gonna be an insane punch-line inside. :hijack:
 
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Selassie I said:
I had to open this thread because I suspected that there was gonna be an insane punch-line inside. :hijack:
Click to expand...


LMAO.. That actually came into my mind when creating it.
 
I like Pumpkin cheesecake better, but wifey has made this once or twice
 
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Real pumpkin is better than canned, but canned will do.
Add 1/2 cup to a cup brown sugar and pumpkin pie spice (more cinnamon if you like) (depends on preference).
The key is the vanilla ice cream.
You need vanilla bean of high quality! It makes all the difference.
I spread a layer of the ice cream over the graham cracker crust and then mix the rest in the filling but leave lumps and don't stir too much.
Freeze and thaw about 20 minutes before you cut and serve. Whipped cream on top and you have it!
 
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@MommaHekk please chime in if you will.. :cool:

Sorry I posted this before I saw yours.. My bad..
 
MommaHekk said:
Real pumpkin is better than canned, but canned will do.
Add 1/2 cup to a cup brown sugar and pumpkin pie spice (more cinnamon if you like) (depends on preference).
The key is the vanilla ice cream.
You need vanilla bean of high quality! It makes all the difference.
I spread a layer of the ice cream over the graham cracker crust and then mix the rest in the filling but leave lumps and don't stir too much.
Freeze and thaw about 20 minutes before you cut and serve. Whipped cream on top and you have it!
Click to expand...

Unfortunately we just have canned. That is my fault as I concentrated on other things in garden besides pumpkins. lol

Understood on the high quality of vanilla ice cream and we have that. I may be laid off, but the Mrs. is still working.

The layer of ice cream you spread on the graham cracker crust. It is semi soft I presume? Or does it have lumps?

Also when you freeze, do you cover the pie or not?

That said we also don't have any pumpkin pie spice in the house and I'm not going out to get any.. lol Hope that doesn't hurt. :cool:

We're also using 100% pumpkin in the can instead of the canned pumpkin pie mix. I can't see using the mix with adding eggs and etc. lol

Thanks much for the recipe.

Have a good one Mrs. Rhody.. lol
 
Just wondering if something like chocolate chip ice cream would work with this too?
 
MommaHekk said:
Real pumpkin is better than canned, but canned will do.
Add 1/2 cup to a cup brown sugar and pumpkin pie spice (more cinnamon if you like) (depends on preference).
The key is the vanilla ice cream.
You need vanilla bean of high quality! It makes all the difference.
I spread a layer of the ice cream over the graham cracker crust and then mix the rest in the filling but leave lumps and don't stir too much.
Freeze and thaw about 20 minutes before you cut and serve. Whipped cream on top and you have it!
Click to expand...

How much pumpkin? :cool:
 
LesBaker said:
Ha.... that makes two of us

Wait...... three right
Click to expand...

Now c'mon guys.. Let's get our minds out of the gutter.. It is Thanksgiving now and we have Momma Hekk here. :cool:
 
We have our layer of ice cream in.. lol
 
Pie is in the freezer.. I'll try and get some pics when it comes out. Appreciate the help Mrs. Rhody.
 
Dagonet said:
How much pumpkin? :cool:
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Sorry I was not back at you quicker, I use one standard 30Oz can and two pie crusts. 1/2 gallon vanilla.
I spread a nice layer of ice cream on the bottom. To the pumpkin if it doesn't have spices already added add 1 T cinnamon 1/2 T Nutmeg and 1/2 T cloves and the 1/2 to 1 cup of brown sugar depending on how sweet you like it. The ice cream adds some sweetness. Spoon in additional ice cream and stir but leave big lumps of vanilla ice cream. Freeze with lid on. Pie crusts usually come with one. Thaw 20 minutes and serve. Whipped cream is great addition.

This year I am trying toffee crunched up in it and melted caramel and salt drizzle on top of whipped cream.
 
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MommaHekk said:
Sorry I was not back at you quicker, I use one standard 30Oz can and two pie crusts. 1/2 gallon vanilla.
I spread a nice layer of ice cream on the bottom. To the pumpkin if it doesn't have spices already added add 1 T cinnamon 1/2 T Nutmeg and 1/2 T cloves and the 1/2 to 1 cup of brown sugar depending on how sweet you like it. The ice cream adds some sweetness. Spoon in additional ice cream and stir but leave big lumps of vanilla ice cream. Freeze with lid on. Pie crusts usually come with one. Thaw 20 minutes and serve. Whipped cream is great addition.

This year I am trying toffee crunched up in it and melted caramel and salt drizzle on top of whipped cream.
Click to expand...

That sounds pretty tasty if you have a chance post a pic or two. Caramel and salt is an excellent combo. One of my favorite things is popcorn drizzled with chocolate.
 
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