Pumpkin Ice Cream Pie

8
Servings
3h
Prep Time
0m
Cook Time
3h
Ready In


"It's often hot here at Thanksgiving, so sometimes a cold dessert is welcome. This one still has that Thanksgiving flavor! Most of the prep time is chilling and freezing time."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (71.6 g)
  • Calories 180
  • Total Fat - 10.8 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 37.7 mg
  • Sodium - 488.8 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 0.2 g
  • Sugars - 14.7 g
  • Protein - 5.3 g
  • Calcium - 19.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.2 mg

Step 1

Combine the graham cracker crumbs and butter; stir well. Firmly press the crumb mixture evenly in the bottom and up the sides of a 9 inch pieplate. Chill 1 hour.

Step 2

Combine pumpkin and the next 5 ingredients in a medium bowl; stir well. Add ice cream, stirring until well blended.

Step 3

Spoon the ice cream mixture into the chilled crust; freeze until firm. Let stand at room temperature 5 minutes before serving.

Tips & Variations


No special items needed.

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