Pumpkin Ice Cream Pie


Prep time

15 min

Freeze Time

4 h

Makes

8 servings

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Ingredients

  • 1 1/3 cups (325 mL) graham cracker crumbs
  • 1/3 cup margarine
  • 1/4 cup (60 mL) granulated sugar
  • 3 cups (750 mL) Breyers® Creamery Style™ Natural Vanilla Ice Cream
  • 1 cup (250 mL) unsweetened pure pumpkin puree
  • 1/3 cup (75 mL) firmly packed light brown sugar
  • 1/2 tsp. (2 mL) ground cinnamon
  • Serving Size 

    Amount per serving

    Amount per: 1 serving

    • Calories 300
    • Calories from Fat 120
    • Total Fat 14g
    • Saturated Fat 6g
    • Trans Fat 0g
    • Cholesterol 20mg
    • Sodium 190mg
    • Total Carbs 43g
    • Dietary Fiber 2g
    • Sugars 32g
    • Protein 2g
    • Calcium 4%
    • Iron 6%
    • Vitamin C 0%
    • Vitamin A 90%

Directions

  1. Preheat oven to 350°F (180°C). Spray 9-in. (1 L) pie plate with no-stick cooking spray; set aside.

  2. Combine graham cracker crumbs, margarine 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® Creamery Style™ Natural 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.

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