Creamy Pumpkin Icebox Pie
Creamy Pumpkin Icebox Pie is a mind-blowing fall dessert that will win you over after just one bite! With a smooth, silky texture and a graham cracker crust, this easy-to-make pie is terrific for any autumn occasion and perfect to add to your holiday menu.
Servings: 8 slices
Calories: 387kcal
Ingredients
- ¼ cup brown sugar
- ¾ cup pumpkin puree
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon vanilla
- 1 quart vanilla ice cream
- 1 prepared graham cracker crust
Instructions
- In a small saucepan, add brown sugar, pumpkin, pumpkin pie spice, cinnamon, salt, and vanilla. Whisk together and cook until the sugar has melted. Place in the refrigerator to cool for 5 minutes.
- Remove the ice cream from the freezer and place it on the counter to soften.
- Mix the ice cream and the pumpkin mixture and stir with a wooden spoon until well blended. Pour into the prepared pie shell. Cover and place in the freezer for 6 hours or overnight.
- To serve, slice the pie, and top it with whipped cream if desired. Store leftover pie in the freezer.
Nutrition
Calories: 387kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 52mg | Sodium: 343mg | Potassium: 318mg | Fiber: 2g | Sugar: 36g | Vitamin A: 4074IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 1mg