Pumpkin Pie Ice Cream Bowls

Pumpkin Pie Ice Cream Bowls

  • Recipe serves 12
  • PREP TIME 15 min
  • COOK TIME 25 min

INGREDIENTS

  • 2 refrigerated pie crusts
  • 1 can (30 oz.) pumpkin pie mix
  • 1 can (5 oz.) evaporated milk
  • 2 large eggs, beaten
  • 1 container (1.5 qt.) Breyers® Natural Vanilla Ice Cream
  • 6 Tbsp. Breyers™ Caramel Flavored Ice Cream Sauce

INSTRUCTIONS

  1. Preheat oven to 350°. Spray 12 cup muffin pan with no-stick cooking spray. Unroll pie crusts and cut out 12 (4-inch) rounds using 4-inch cookie cutter or bowl or cup with 4-inch diameter. Gently press rounds into prepared muffin pan.
  2. Combine pumpkin pie mix, milk and eggs in a large bowl until blended. Pour into crusts, filling to very top of each crust.
  3. Bake 25 to 30 minutes, or until set. Cool completely on wire rack Remove pies from pan. When ready to serve, top each with a scoop of Breyers® Natural Vanilla Ice Cream, then drizzle evenly with Breyers™ Caramel Flavored Ice Cream Sauce.
Nutritional Facts

Nutritional Facts

Nutritional Facts
Serving Size 12 servings Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 12 servings
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Trans Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
Calcium -1 mg
Iron -1 mg
Vitamin C -1 mg
Vitamin A -1 IU
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