recipes
Pumpkin Ice Cream Pie
Submitted by Lisa L.
- Servings
- cook method
- prep
- cook
- ready
- 1
- No Cooking
- 30 minutes
- 3+ hours
Ingredients
- 1 cup Libby's® Pumpkin
- 1 teaspoon pumpkin spice
- 1 teaspoon pumpkin pie spice
- 1/4 cup sugar
- 2 cups french vanilla ice cream, slightly softened
- 2 tablespoons lemon juice
- 8 ounces non-dairy whipped topping
- 1 1/2 tablespoons Nestle´® Toll House Mini Morsels
- 1 chocolate cookie pie crust
- 1 tablespoon chocolate syrup
- Directions
- Serving Suggestions
-
Combine pumpkin, spices and sugar in a bowl. Spoon in ice cream and blend.
Fold in lemon juice, 1 tablespoon of mini chocolate chips and non-dairy whipped topping, blending well. Freeze if necessary until mixture will mound.
Spoon the mixture into the pie-crust shell. Freeze until firm, at least 4 hours.
Drizzle 1 tablespoon of chocolate or caramel syrup on top and sprinkle with remaining mini chocolate chips on top. Store any leftovers in the freezer.
