|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
1 - 10 of 122 for frost-on-the pumpkin pie
Mix together pumpkin, sugar, salt ... liquid). Pour into pie shell and freeze ... confectioners' sugar and a few drops of rum or serve with vanilla ice cream.
Combine graham cracker ... crust. Pat into pie pan. Keep 2 ... frosting, sour cream, pumpkin, 1/2 of ... with remaining Cool Whip and decorate with crumbs.
Six minutes of ... easy and delicious pumpkin pie. The ready ... crumbs you had saved. Chill four hours. I double the recipe and put it in a 9x13 cake pan.
Combine pie filling (pumpkin), pudding, milk ... Spoon into pie crust. Freeze. Let stand 30 minutes before cutting. Garnish with additional whipped topping.
Add gelatin to ... well mixed. Add pumpkin, milk, salt, ... about half into pie crust, spread evenly. ... about 2 hours, top with remaining cream filling.
Set oven to ... or 10 inch pie pan. Bake for ... tablespoons remaining crumbs. Refrigerate at least 4 hours or until served. Store in refrigerator. Serves 8.
In large bowl, combine all filling ingredients, except whipped topping, beat 2 minutes at medium speed. Fold in 1 cup whipped topping. Pour into ...
Preheat oven to ... of 9 inch pie pan. Bake 6 ... crust and spread remaining Cool Whip on top. Sprinkle with reserved crumbs. Refrigerate at least 4 hours.
Heat oven to ... up sides of pie pan. Bake for ... whipped topping over filling. Sprinkle with reserved 2 tablespoons crumbs. Refrigerate about 4 hours.
Heat oven to ... or 10 inch pie pan. Bake at ... reserved 2 tablespoons crumbs. Refrigerate at least 4 hours or until served. Store in refrigerator. 8 servings.
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