Icebox Pumpkin Pie

Icebox Pumpkin Pie Recipe

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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)

How to Make Icebox Pumpkin Pie


  • 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.

Printable Recipe Card

About Icebox Pumpkin Pie

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