Posted by Marla Hudgins
on September 23, 2009, 2:00 pm
71.2.71.71
Ice Cream Pumpkin Pie
1 pkg (9 oz) prepared graham cracker pie crust
1 pt vanilla ice cream, softened
1 can (16 oz) pumpkin
1 cup whipped cream
3/4 cup sugar
2 tsp pumpkin pie spice
1/2 tsp salt
Fill pie crust with ice cream; freeze until solid.
In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt. Spoon mixture over frozen layer of ice cream in crust; freeze until solid.
To serve, remove pie from freezer and place in refrigerator one hour before serving. Slice and serve with additional whipped cream, if desired. Cooking tip: Frozen non-fat yogurt and fat-free whipped topping may be used in place of ice cream and whipped cream.
source is Macklinda
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