Icebox Pumpkin Pie

Icebox Pumpkin Pie

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Barbara Collins

By
@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 vote

Comments:
Serves:
8
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)

How to Make Icebox Pumpkin Pie

Step-by-Step

  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.

Printable Recipe Card

About Icebox Pumpkin Pie

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



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