Pumpkin Ice Cream Pie

Breyers® Pumpkin Ice Cream Pie

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!

Prep time

15 min

Freeze Time

4 h

Makes

8 servings

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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® Original Homemade Vanilla Ice Cream
  • 1 cup canned pumpkin
  • 1/3 cup firmly packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • Serving Size 

    Amount per serving

    Amount per: 1 serving

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

Directions

  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® Original 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.

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