Real Recipes From Real Home Cooks ®

icebox pumpkin pie

(1 rating)
Recipe by
Barbara Collins
Hindman, KY

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 rating)
yield 8 serving(s)
prep time 20 Min

Ingredients For icebox pumpkin pie

  • 1
    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)
  • 1
    8 oz. tub, frozen fat-free whipped topping, thawed
  • 1/4 c
    caramel ice cream topping (optional)
  • 1/2 c
    pecans, coarsely chopped (optional)

How To Make icebox pumpkin pie

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

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