Desserts
RecipesIngredients
1 can (15 to 16 ounces) pure pumpkin puree
1/4 cup sugar
1-1/2 to 2 teaspoons pumpkin pie spice
1 quart regular or lower-fat vanilla ice cream or frozen yogurt, softened
1 package (9 oz.) 9-inch prepared graham cracker pie crust
Whipped topping, if desired
Preparation
01Mix the pumpkin, sugar, and spice until well blended.
02Quickly mix pumpkin mixture with the softened ice cream.
03Pour into crumb crust and freeze, uncovered, until firm (a couple of hours).
04When the pie is frozen, cover with plastic wrap and then cover with heavy duty aluminum foil (or place in a freezer bag, squeezing out the air) until ready to serve.
05Thaw pie slightly before serving. Top with whipped topping.
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