Pumpkin Ice Cream Pie
"For the low fat fans, use fat free ice cream and fat free margarine. It is still very good."
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 (18 ounce) can pumpkin pie filling
- 1 pint vanilla ice cream
- 1⁄2 cup brown sugar
- 2 tablespoons butter
- 1 graham cracker pie crust (9-inch)
directions
- Beat pumpkin mix and ice cream together.
- Spoon mix into pie crust.
- Freeze for 1 hour.
- In a sauce pan heat the brown sugar ans butter until boiling.
- Remove from heat and then drizzle over pie.
- Place back in the freezer until pie sets, firm.
- Before serving let the pie set at room temp for 15 minutes.
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RECIPE SUBMITTED BY
The Range Rover
white springs, florida
I'm a happily married father of four. I love to cook for my family as much as I can. But is hard when you have a wife that cooks as much as mine. Some of you might know her as The Recipe Fairy. It is also hard for me being a law enforcement officer. But when I get the chance I enjoy myself for I am cooking for my love ones.
