Frost on the Pumpkin Recipe -
  • READY IN 40 mins

Frost on the Pumpkin

Recipe by  

"I have been serving this blue ribbon pie for many years and no one who loves pumpkin pie goes home without asking for the recipe! It has all the flavors everyone wants in a pumpkin pie without the heaviness."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    40 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2003

This is without a doubt the best pumpkin pie I have ever made-and I have tried just about all of them after over thirty years of baking!! It is not the quickest to do-but is worth the extra half an hour or so in extra time-and is easily done in a few stages. My family says it is 'authentic pumpkin pie taste without the heaviness.' Absolutely try this-if you want certain success with everyone who tastes it. Incredibly impressive and very different from the 'run-of-the-mill' off the-back-of-the-can pumpkin pie recipe! YUM!

Most Helpful Critical Review
Dec 31, 2003

Really good flavor and texture, but my family and I still prefer the original. This is a perfect recipe for people who don't want the same 'ol, same 'ol. I guess we're just old fashioned.


13 Ratings

Dec 23, 2002

I made this for a dinner party and everyone cleaned their plates. It is really light - great if you like the taste of pumpkin but not the heavy custard texture of traditional pumpkin pie.

Nov 23, 2007

I read the reviews saying that this cake woud get great reviews from guests and decided that I should try it. It did not let me down. Everyone loved it. Thank you for this recipe that got me so much credit with the in-laws.

Dec 23, 2002

This is an excellent recipe, so nice and light

Nov 26, 2004

I really liked the light quality of the pie but found the final result a little too gooey and unformed. It's possible that I didn't do one of the steps right, for instance beat the yolks long enough or cook long enough until thickened. I think next time I will skip folding the egg whites into the pumpkin mixture in order to make the texture a little more solid and easy to cut. I also used a graham cracker crust which went well with the other flavors. Overall a great recipe.

Nov 21, 2004

This is pretty good, but it isn't really anything like a pumpkin pie. It has the flavor of one, but the texture is completely different. It's layered and really light and fluffy. If you're looking for a traditional pumpkin pie recipe, this isn't it... but it is very good for what it is.

Dec 07, 2010

Thanks for the recipe, I really liked this pie! The whipped cream mixture alone was to die for. I doubled the recipe, using 2 9" Pet Ritz deep dish pie crusts, and I still have enough of the pumpkin mixture for at least 1, probably 2 more pies?! (Bought 2 small cartons of whipping cream, only needed 1, so it works out!) I really like that there was so much pumpkin in the pie. So many recipes call for only small amounts of pumpkin. It really held its own with the other flavors (e.g. nutmeg & allspice), although overall the whipped cream overwhelmed the pie a bit. I don't know that less whipped cream would be enough to thoroughly cover the layers of pumpkin mixture, but if I make this again I might try it with less confectioners' sugar, and maybe a little more white sugar in the pumpkin mixture? I would love suggestions! I went into this expecting it to require a decent amount of effort and still feel compelled to strongly recommend you make this only if you have a slow day at home where you can plan to spend a good deal of it on the recipe, and the cleanup, and washing bowls/utensils between steps depending on how much equipment you have in your kitchen! Several steps required a mixer so at the very least you will have to wash the beaters, etc. between steps. Too bad you can't prep much of anything or keep it for long, but it was as reviewed, a "light" alternative to traditional pie and a great flavor, very nice to bring to a party if you can keep very cold!


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  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 128 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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