In our latest issue:

 super-creative eco-costumes and Thanksgiving recipes everyone will love See more >
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.

Ingredients

  • 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

Directions

  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).

Variation

  • 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

Advertisements

Subscribe to KIWI! Save more than 50% off the newsstand price.

© 2014 May Media Group, LLC. All rights reserved. Terms of Use | Privacy Policy