Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

  • Serves 8
  • Prep Time 15 min
  • Freeze Time 4 hr
  • Stand Time 20 min

Ingredients

  • 1 1/3 cups (325 mL) graham cracker crumbs
  • 1/3 cup Becel® Buttery Taste 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

Instructions

  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.

Nutritional Information

Nutritional Information

Nutritional Information
Per: 1 serving Servings Per Container Value Amount: Nutrient Type
Per: 1 serving
Amount:
Calories 300
Calories from Fat 120
Total Fat 14 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 190 mg
Total Carbs 43 g
Dietary Fiber 2 g
Sugars 32 g
Protein 2 g
Calcium 4 %
Iron 6 %
Vitamin C 0 %
Vitamin A 90 %
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