Makes 8 servings
1 cup canned pumpkin
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
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.
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.
Freeze until firm (at least 2 hours). Let pie soften slightly in refrigerator before serving (about 20 to 30 minutes).
Carbohydrates: 40 g
Fat: 14 g
Protein: 3 g