|Pumpkin, Butternut, & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Tip: Try baked pumpkin pie for more results.
1 - 9 of 9 for freezing baked pumpkin pie
This lighter pumpkin pie is especially refreshing ... into pie shell. BAKE in preheated 425°F. ... Vevey, Switzerland, used with permission. 'S® Pumpkin
Spoon ice cream into pie shell; freeze. Combine pumpkin, sugar, pie ... cream. Spoon over ice cream layer; sprinkle with peanuts. Cover. Freeze several hours.
Spread ice cream over bottom of pie shell; freeze. In medium bowl combine pumpkin, sugar, pumpkin ... remaining La Creme whipped topping and pecans. Serves 8.
Spread softened ice ... and freeze. Mix pumpkin with spices, vanilla, ... Makes 2 small pies. Put 2 ... coated. Spread on wax paper to cool. Then break apart.
Beat eggs for ... sugar. Stir in pumpkin and lemon juice. ... nuts if desired. Bake at 375 degrees ... freeze. This freezes well. Makes 8 or more servings.
Bake pie shell. Soften ice ... is solid. Mix pumpkin, sugar, pumpkin ... shell. Freeze several hours. Remove from freezer 10 to 15 minutes before serving.
Stir ice cream ... to spread on baked pastry shell. Freeze firm. Mix pumpkin, sugar, and ... before serving and pie will cut nicely. ... cream if you wish.
Soften ice cream ... ginger. Spread in pie shell. Freeze until ice cream is solid. Mix pumpkin, sugar, pumpkin ... freezer 10 to 15 minutes before serving.
Spoon the ice ... freeze to harden. Mix together pumpkin, sugar, spice, and salt. Fold in whipped cream. Spread over ice cream layer. Top with nuts. Freeze.
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