Frosty Pumpkin Dessert π
Overview:
This Frosty Pumpkin Dessert is the ultimate treat, surpassing the traditional pumpkin pie in both flavor and presentation. With its smooth texture and delightful blend of seasonal spices, it’s bound to impress your guests. Plus, the convenience of preparing it a day in advance frees up valuable time on the day of serving, making it perfect for holiday gatherings or weeknight indulgences.
- Preparation Time: 30 minutes
- Freeze Time: 8 hours
- Total Time: 8 hours 30 minutes
- Servings: 16
- Calories: 283.2 per serving
- Rating: βββββ
Ingredients:
- 32 tbsp butter, melted
- 1/4 cup margarine
- 1 quart vanilla ice cream
- 2 1/2 cups solid pack pumpkin
- 2/3 cup brown sugar
- 1 cup whipped topping, plus extra for garnish
- 1/3 cup toffee bits
- 1 1/2 tsp pumpkin pie spice
Instructions:
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Prepare the Crust:
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- Press the mixture firmly onto the bottom of a springform pan to form the crust.
- Place the pan in the freezer to set while you prepare the filling.
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Prepare the Ice Cream Layer:
- Scoop half of the vanilla ice cream into a bowl and let it sit in the refrigerator for about 10 minutes to soften.
- Fold in 1 cup of whipped topping and toffee bits until evenly distributed.
- Spread the ice cream mixture evenly over the prepared crust.
- Return the pan to the freezer and let it firm up for about 1 hour.
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Prepare the Pumpkin Layer:
- While the first layer is setting, prepare the pumpkin mixture.
- In a separate bowl, mix together the solid pack pumpkin, brown sugar, and pumpkin pie spice until well combined.
- Once the remaining ice cream has softened, gently fold it into the pumpkin mixture until fully incorporated.
- Spread this pumpkin-ice cream mixture evenly over the firm ice cream layer in the springform pan.
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Freeze Overnight:
- Cover the pan with plastic wrap and freeze the dessert until it is very firm, ideally for about 8 hours or overnight.
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Serve:
- When you’re ready to serve, remove the dessert from the freezer and let it sit in the refrigerator for about 20 minutes to make slicing easier.
- Carefully run a knife around the outside collar of the springform pan to loosen the dessert.
- Remove the collar from the pan and smooth the sides of the dessert with a knife or spreader.
- For an elegant presentation, fill a pastry bag with the remaining whipped topping and pipe rosettes around the outer edge of the dessert.
- Alternatively, simply dollop whipped topping onto each serving.
- Dust the whipped topping with a light sprinkle of pumpkin pie spice for an extra touch of flavor, if desired.
Tips:
- For best results, use a high-quality vanilla ice cream and pure pumpkin puree.
- Make sure to let the ice cream soften slightly before folding it into the other ingredients to ensure a smooth texture.
- If you prefer a stronger pumpkin flavor, you can increase the amount of pumpkin pie spice to suit your taste.
- To save time on the day of serving, prepare the dessert the day before and store it in the freezer overnight.
- Customize the presentation by garnishing with additional toffee bits, chopped nuts, or a drizzle of caramel sauce.
- Leftovers can be stored in the freezer for up to one week, though it’s unlikely there will be any left! π
This Frosty Pumpkin Dessert is sure to become a new holiday favorite, delighting your family and guests with its irresistible combination of creamy ice cream and spicy pumpkin flavor. Enjoy the magic of the season with each delicious bite! ππ₯§
