Pumpkin Ice Cream Pie
- Preparation Time : 15 mins | Cooking Time : 0 mins | Makes 8 Servings
Try Pumpkin Ice Cream Pie with Breyers® Ice Cream! It's a cool twist on the classic dessert and is perfect for a Thanksgiving feast!
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 320.0 |
| Total Fat | 15.0 g |
| Saturated Fat | 6.0 g |
| Cholestrol | 30.0 mg |
| Sodium | 190.0 mg |
| Total Carbs | 43.0 g |
| Dietary Fiber | 1.0 g |
| Sugars | 32.0 g |
| Protein | 4.0 g |
Ingredients List
- 1 1/3 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 3 cups Breyers® Homemade Vanilla Ice Cream
- 1 cup canned pumpkin
- 1/3 cup firmly packed light brown sugar
- 1/2 tsp. ground cinnamon
DIRECTIONS
-
Preheat oven to 350°. Spray 9-inch pie plate with no-stick cooking spray; set aside.
-
Combine graham cracker crumbs, butter, and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Bake 10 minutes. Cool on wire rack, then freeze until ready to use.
-
Beat Breyers® Homemade Vanilla Ice Cream in bowl with electric mixer on low speed, just until softened. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.
-
Let stand 20 minutes before serving. Garnish, if desired, with whipped cream and additional cinnamon.
