Icebox Pumpkin Pie

Name: Icebox Pumpkin Pie
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 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)

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By Barbara Collins
@momsbaker

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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

20 Min

Ingredients

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)
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How to Make Icebox Pumpkin Pie

Step-by-Step

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