Pumpkin Pie Ice Cream (weight watchers)

Hope Vaillancourt


This festive fall ice cream is absolutely delicious and requires no ice cream maker. This recipe is 6 WW Points plus per serving (1 3/4 cup serving ice cream)This recipe is adapted from Better Homes & Gardens.

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★★★★★ 1 vote
20 Min


1 3/4 qt
reduced fat vanilla ice cream or fat free vanilla frozen yogurt
1 can(s)
(15oz) pumpkin puree
2 Tbsp
brown sugar, firmly packed
1 1/2 tsp
pumpkin pie spice
1/2 tsp
8oz tub fat free cool whip


1Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt.
2Stir ice cream to soften; fold into pumpkin mixture. You may have to use a blender. Return ice cream mixture in the ice cream container and freeze at least 4 hours before serving.
3Before serving, top with whipped cream. Sprinkle with additional pumpkin pie spice, if desired. Makes 10 servings.

About this Recipe

Course/Dish: Ice Cream & Ices