Easy Freezy Pumpkin Pie
Ingredients3 h 10 m servings 245 cals
- In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.
Per Serving: 245 calories; 11.1 g fat; 35.3 g carbohydrates; 2.6 g protein; 15 mg cholesterol; 308 mg sodium. Full nutrition
ReviewsRead all reviews 14
Very easy, very good. Would recommend using more pumpkin and less ice cream or more seasoning. Very mild and light.
this pie is an excellent alternative as it saves oven space and can be made WAY ahead of time. i found that it tasted better, less sweet, more creamy, after a couple days in the freezer. big h...
Oh my goodness! Found this accidentally and I made 4 pies for our Canadian Thanksgiving. They were a hit and I will be making this again but I will not wait for Thanksgiving-- I will be making i...
yum,i added more creamy pumpkin & 1/2 & 1/2 cream ..peanut butter is good too.
I made this for my thanksgiving dessert. Eeverybody enjoted it but it seemed like it was missing something. I looked back over the recipe only to realize I forgot to mix the brown sugar in. So I...
This is one of my favorite recipes even though I only eat pumpkin pie of nothing else is left. It's great; guests find it intriguing and tasty. Freezes well, as you might expect.
This is a great pie and I like to put whipped cream on it when served. Season to your liking if you wish but it met my families varied taste the way it was.
This recipe was so easy and so YUMMY! I made it for turkey day and it was a big hit with my in laws!