Frost On The Pumpkin Recipe

Name: Frost On The Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unflavored gelatin; 1/4 cup cold water; 3 eggs, separated; 1/3 cup white sugar; 1 1/4 cups cooked, mashed pumpkin; 1 cup milk; 1/2 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 3/4 cup confectioners' sugar; 1 cup whipping cream; 1 teaspoon vanilla extract; 1 (9 inch) pie crust

Servings: persons

1 tablespoon unflavored gelatin
1/4 cup cold water
3 eggs, separated
1/3 cup white sugar
1 1/4 cups cooked, mashed pumpkin
1 cup milk
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup confectioners' sugar
1 cup whipping cream
1 teaspoon vanilla extract
1 (9 inch) pie crust

1
Soften gelatin in cold water and set aside. Beat egg yolks at high speed in mixer until ribbons form. Gradually add the white sugar and beat until mixture thickens. Add pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. Beat well.
2
Pour pumpkin mixture into medium saucepan. Cook over medium heat stirring constantly for 5 minutes or until thickened. Remove from heat and add gelatin mixture. Blend together and refrigerate until chilled.
3
Combine 1/2 cup of the powdered sugar and the remaining 1/2 teaspoon of the cinnamon. Stir and set aside. Beat whipping cream and vanilla until doubled in size. Gradually add the powdered sugar and cinnamon mixture; beat until soft peaks form. Refrigerate.
4
Beat egg whites (room temperature) at high speed until foamy. Gradually add the rest of the divided powdered sugar a Tablespoon at a time-beating until stiff peaks form. Fold into chilled pumpkin mixture.
5
Spread half of the pumpkin mixture evenly into baked pie shell. Spoon half of whipped cream mixture over pumpkin layer. Repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. Chill until set.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon unflavored gelatin, 1/4 cup cold water, 3 eggs, separated, 1/3 cup white sugar, and more.

Yes, Frost On The Pumpkin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Frost On The Pumpkin

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