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The Quinnipiac Chronicle

The Student News Site of Quinnipiac University

The Quinnipiac Chronicle

The Student News Site of Quinnipiac University

The Quinnipiac Chronicle

    Thanksgiving recipe: Ice Cream Pumpkin Pie

    Ingredients:

    1 package (9 ounces) prepared graham cracker pie crust
    1 pint vanilla ice cream softened
    1 can (16 ounces) pumpkin
    1 cup whipped cream
    3/4 cup sugar
    2 teaspoons pumpkin pie spice
    1/2 teaspoon salt
    Instructions:

    Fill pie crust with ice cream; freeze until solid.
    In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt.
    Spoon mixture over frozen layer of ice cream in crust; freeze until solid.
    To serve, remove pie from freezer and place in refrigerator one hour before serving. Slice and serve with additional whipped cream, if desired.
    Cooking tip: Frozen non-fat yogurt and fat-free whipped topping may be used in place of ice cream and whipped cream.

    www.holidays.net/thanksgiving/recipes/pumpicecr.htm

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