Pumpkin Ice Cream Pie
While this refreshing version of pumpkin pie hits the spot after a big Thanksgiving Day meal, its use shouldn't be limited to one day a year. It's terrific any time.
1 cup canned pumpkin
1/4 cup brown sugar
1 teaspoon Frontier Pumpkin Pie Spice
1/2 teaspoon vanilla extract
2 pints (4 cups) vanilla ice cream, thawed
1 prepared Spice Cookie Pie Crust
In a bowl, stir together pumpkin, brown sugar, Pumpkin Pie Spice, and vanilla extract. Fold in vanilla ice cream until evenly combined. Pour into prepared crust.
Freeze until firm (at least 2 hours). Let pie soften slightly in refrigerator before serving (about 20 to 30 minutes).
As prepared, each serving contains 300 calories, 14g total fat, 55mg cholesterol, 210mg sodium, 40g total carbohydrate and 3g protein.