Frosty Pumpkin Ice Cream Pie
Yield
10 servingsPrep
20 minCook
0 minReady
90 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
vanilla ice cream
slightly softened |
*
|
| 1 | cup |
canned pumpkin purée
solid pack, plain |
|
| ¼ | cup |
sugar
granulated |
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| 1 | each |
graham cracker pie crust
9 inches, baked |
*
|
| 1 | cup |
heavy whipping cream
stiffly beaten |
|
| 1 | x |
chocolate candies
walnut shaped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
vanilla ice cream
slightly softened |
*
|
| 237 | ml |
canned pumpkin purée
solid pack, plain |
|
| 59 | ml |
sugar
granulated |
|
| 5 | ml |
pumpkin pie spice
|
|
| 1 | each |
graham cracker pie crust
9 inches, baked |
*
|
| 237 | ml |
heavy whipping cream
stiffly beaten |
|
| 1 | x |
chocolate candies
walnut shaped |
* |
Directions
In large bowl, workingquickly, combine icecream, pumpkin, sugar and pumpkin pie spice; stir gently but thoroughly to blend.
Spread ice cream mixture evenly in prepared crust;f reeze until firm, at least 1 hour or overnight.
To serve: Swirl whipped cream decoratively around edge of pie; top with walnut shaped chocolate candies, if desired.
