Icebox Pumpkin Pie
By
Barbara Collins
@momsbaker
1
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.
Sometimes I allow filling to be "streaky" with whipped topping rather than completely folded in.
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
- 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.
