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
Simply Organic Pumpkin Pie Spice 1/2 teaspoon
Simply Organic 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).
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As prepared, each serving contains 300 calories, 14g total fat, 55mg cholesterol, 210mg sodium, 40g total carbohydrate and 3g protein.
