icebox pumpkin pie
(1 RATING)
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.
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prep time
20 Min
cook time
method
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yield
8 serving(s)
Ingredients
- 1 - shortbread crust, prepared, 8
- 1 package fat-free cream cheese, 8 oz.
- 1/2 cup brown sugar, firmly packed
- 1 cup pumpkin pie filling
- 1 cup cold fat-free milk
- 1 package 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 cup caramel ice cream topping (optional)
- 1/2 cup pecans, coarsely chopped (optional)
How To Make icebox pumpkin pie
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Step 1In a medium bowl, beat cream cheese and brown sugar.
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Step 2Stir in pumpkin pie filling.
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Step 3In a separate bowl, whisk pudding mix and milk for 1 1/2 minutes. (Mixture will be very thick.)
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Step 4Beat pudding into cream cheese mixture.
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Step 5Beat in a third of whipped topping. Then fold in remaining whipped topping.
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Step 6Cover bottom of crust with caramel topping, if desired. Eliminate if limiting calories.
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Step 7Evenly spread chopped pecans over caramel topping, if desired.
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Step 8Pour mixture into crust. Cover and freeze for 4-5 hours or until firm.
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Step 9Remove from freezer 15 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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