How to Make Frost on the Pumpkin - A Step-by-Step Guide

As the temperatures drop and fall sets in, there's nothing quite like the cozy feeling of warming up with a delicious pumpkin-flavored treat. And if you're a fan of all things sweet and spicy, then you're in for a real treat with our recipe for "Frost on the Pumpkin". This delectable dessert is sure to become a new fall favorite, with its perfect combination of pumpkin, warm spices, and a creamy frosting.

Whether you're whipping up a batch of these for your family's Thanksgiving feast...

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Ingredients

  • 1 tablespoon unflavored gelatin
  • ¼ cup cold water
  • 3 eggs, separated
  • ⅓ cup white sugar
  • 1 ¼ cups cooked, mashed pumpkin
  • 1 cup milk
  • ½ teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¾ cup confectioners' sugar
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie crust

Information

  • Prep Time: 40 mins
  • Total Time: 40 mins
  • Servings: 12
  • Yield: 1 9-inch pie

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    228 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 75mg
    • Sodium: 127mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 53mg
    • Iron: 1mg
    • Potassium: 140mg