Icebox Pumpkin Pie Recipe

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Icebox Pumpkin Pie

Barbara Collins


This is adapted from another recipe. I love frozen confections, even in wintertime. This is lighter than some of the heavier, gooey-er holiday desserts. (Plus I'm not so great with pie crusts and pastries. lol)

Sometimes I allow filling to be "streaky" with whipped topping rather than completely folded in.

★★★★★ 1 vote
20 Min


shortbread crust, prepared, 8
1 pkg
fat-free cream cheese, 8 oz.
1/2 c
brown sugar, firmly packed
1 c
pumpkin pie filling
1 c
cold fat-free milk
1 pkg
sugar-free instant pudding mix, 8 oz., either vanilla or french vanilla (for richer flavor)
8 oz. tub, frozen fat-free whipped topping, thawed
1/4 c
caramel ice cream topping (optional)
1/2 c
pecans, coarsely chopped (optional)


1In a medium bowl, beat cream cheese and brown sugar.
2Stir in pumpkin pie filling.
3In a separate bowl, whisk pudding mix and milk for 1 1/2 minutes. (Mixture will be very thick.)
4Beat pudding into cream cheese mixture.
5Beat in a third of whipped topping. Then fold in remaining whipped topping.
6Cover bottom of crust with caramel topping, if desired. Eliminate if limiting calories.
7Evenly spread chopped pecans over caramel topping, if desired.
8Pour mixture into crust. Cover and freeze for 4-5 hours or until firm.
9Remove from freezer 15 minutes before serving.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy
Hashtags: #pumpkin, #frozen