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KIWI magazine

While this refreshing version of pumpkin pie hits the spot after a big Thanksgiving Day meal, its use shouldn't be limited to one day a year. It's terrific any time.


  • 1 cup canned pumpkin
  • 1/4 cup brown sugar
  • 1 teaspoon Simply Organic Pie Spice
  • 1/2 teaspoon Simply Organic Vanilla Extract
  • 2 pints (4 cups) vanilla ice cream, thawed
  • 1 prepared Spice Cookie Pie Crust


  1. In a bowl, stir together pumpkin, brown sugar, Pumpkin Pie Spice, and vanilla extract. Fold in vanilla ice cream until evenly combined. Pour into prepared crust.
  2. Freeze until firm (at least 2 hours). Let pie soften slightly in refrigerator before serving (about 20 to 30 minutes).


  • Crumble spice cookies on top prior to serving
  • Serve with mulled cider with cinnamon whipped cream
Serves 8

Per serving: calories 300, fat 14g, protein 3g, carbohydrates 40g

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