Ice Cream Pumpkin Pie
Desserts, Holidays, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Based on 8 servings per recipe.
- 1 pint (2 cups) vanilla ice cream, softened
- 1 cup canned pumpkin
- 3/4 cup sugar
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup whipped topping
- 1 9" baked pie shell
- Mix everything except pie shell in food processor until well blended.
- Pour mixture into baked pie shell and freeze until firm.
About This Recipe
This recipe combines pie and ice cream in one slice for a cool and creamy holiday dessert.