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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 304.1
  • Total Fat: 13.1 g
  • Cholesterol: 31.6 mg
  • Sodium: 355.6 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.0 g

View full nutritional breakdown of Pumpkin Ice Cream Pie calories by ingredient
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Pumpkin Ice Cream Pie

Submitted by: OTTERMOMMY

Introduction

An easy alternative to the traditional pumpkin pie...and you can make it way in advance! Makes 2 pies An easy alternative to the traditional pumpkin pie...and you can make it way in advance! Makes 2 pies
Number of Servings: 16

Ingredients

    FOR THE GRAHAM CRACKER CRUSTs:
    3 cups gingersnap cookie crumbs (approximately 16 ounces cookies, processed into crumbs)
    1 teaspoon ground ginger
    10 tablespoons salted butter, melted

    FOR THE PIES:
    1 Quart Pumpkin Ice Cream (Dreyer's Light Pumpkin Ice Cream)
    1 Quart Vanilla Ice Cream (Dreyer's Slow Churned Yogurt Blend)
    15 oz can Pumpkin Puree
    1/3 cup sugar
    1/2 teaspoon salt
    2 teaspoons pumpkin pie spice
    1/2 teaspoon ground nutmeg
    1 Tablespoon Cinnamon

Directions

TO MAKE THE CRUSTS:
- Set aside 4 tablespoons crumbs for garnish
- Melt the butter in a large microwave-safe bowl
- Add the ginger and the crumbs. Mix well with a fork.
- Evenly distribute the crumbs between two 9 inch pie plates and press into bottom and sides.
- Chill for at least 30 minutes.

TO MAKE THE PIES:
- Let ice cream soften a bit first.
- Combine all ingredients into a mixing bowl and mix well, about 4 minutes.
- Pour into the two prepared pie pans.
- Freeze well. If you are not planning on eating this right away, wrap the pie in foil or put in a sealed plastic bag after it is frozen and keep in the freezer until use.

Since this pie isn't baked, you can swap the sugar out for splenda.

Serving Size: 1/8 of pie






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