Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

  • Recipe serves 8
  • PREP TIME 15 Minutes
  • FREEZE TIME 4 Hours
  • Stand Time 20 Minutes

INGREDIENTS

  • 1 1/3 cups graham cracker crumbs
  • 1/3 cup I Can't Believe It's Not Butter!® All Purpose Sticks, 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

INSTRUCTIONS

  1. Preheat oven to 350°. Spray 9-inch pie plate with no-stick cooking spray; set aside.
  2. Combine graham cracker crumbs, I Can't Believe It's Not Butter!® All Purpose Sticks, 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.
  3. 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.
  4. Let stand 20 minutes before serving. Garnish, if desired, with whipped cream and additional cinnamon.

See nutrition information for fat and saturated fat content.

Nutritional Facts

Nutritional Facts

Serving Size 1 serving
Amount Per Serving
Calories 320
Calories from Fat 130
Total Fat 15 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 190 mg
Total Carbs 43 g
Dietary Fiber 1 g
Sugars 32 g
Protein 4 g
Vitamin A 110 %
Vitamin C 2 %
Calcium 10 %
Iron 6 %
TOP