Thanksgiving recipe: Ice Cream Pumpkin Pie

By on November 14, 2006


1 package (9 ounces) prepared graham cracker pie crust
1 pint vanilla ice cream softened
1 can (16 ounces) pumpkin
1 cup whipped cream
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Fill pie crust with ice cream; freeze until solid.
In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt.
Spoon mixture over frozen layer of ice cream in crust; freeze until solid.
To serve, remove pie from freezer and place in refrigerator one hour before serving. Slice and serve with additional whipped cream, if desired.
Cooking tip: Frozen non-fat yogurt and fat-free whipped topping may be used in place of ice cream and whipped cream.


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