Easy Freezy Pumpkin Pie recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

½ cup packed brown sugar
½ teaspoon salt
1 cup canned pumpkin puree
½ teaspoon ground cinnamon
1 quart vanilla ice cream, softened
2 (9 inch) prepared graham cracker crusts

Nutrition Info

245.4 calories
carbohydrate: 35.3 g
cholesterol: 14.5 mg
fat: 11.1 g
fiber: 1.2 g
protein: 2.6 g
saturatedFat: 3.8 g
servingSize: -
sodium: 308.5 mg
sugar: 25.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

2 - 9 inch pies

Recipe Note

We made this recipe in third grade and the teacher sent a copy of the recipe home. I loved it so much I insisted my Mom make it, too. Ever since then it's become a Thanksgiving tradition each year. It has lasted the test of time because now I'm a mother of a third grader and we still make it! The pie requires no baking! And kids love it because it's made of ice cream.

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