Publisher Photo
Publisher Photo
"As a rule, I don't like pumpkin," admits Diane Hixon of Niceville, Florida. "But this light, melt-in-your-mouth pie is an exception!" Just fill a convenient graham cracker crust with a cool combination of canned pumpkin and vanilla ice cream for an unexpected taste sensation.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 3 cups vanilla ice cream, softened
  • 1 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon each ground cinnamon, ginger and nutmeg
  • 1 graham cracker crust (9 inches)

Directions

In a bowl, combine ice cream, pumpkin, brown sugar, salt, cinnamon, ginger and nutmeg; mix well. Pour into crust. Freeze for 4 hours or until firm. Yield: 6-8 servings.
Originally published as Frozen Pumpkin Pie in Quick Cooking September/October 1998, p11

Nutritional Facts

1 piece: 263 calories, 11g fat (4g saturated fat), 22mg cholesterol, 240mg sodium, 41g carbohydrate (33g sugars, 1g fiber), 3g protein.

  • 3 cups vanilla ice cream, softened
  • 1 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon each ground cinnamon, ginger and nutmeg
  • 1 graham cracker crust (9 inches)
  1. In a bowl, combine ice cream, pumpkin, brown sugar, salt, cinnamon, ginger and nutmeg; mix well. Pour into crust. Freeze for 4 hours or until firm. Yield: 6-8 servings.
Originally published as Frozen Pumpkin Pie in Quick Cooking September/October 1998, p11

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