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Pumpkin Ice Cream Pie Filling

Quick.easy.cooking's picture
Ingredients
  Pumpkin pie mix 18 Ounce (1 Can)
  Fat free vanilla ice cream 1 Pint
  Brown sugar 1⁄2 Cup (8 tbs)
  Fat free margarine 2 Tablespoon
Directions

Beat pumpkin pie and ice cream together.
Spoon into a prepared light graham cracker crust.
Freeze 1 hour.
In saucepan heat brown sugar and margarine to boiling.
Remove from heat and drizzle over pie.
Freeze until firm.
Let pie stand at room temperature 15 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Pumpkin

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