17 Nov Easy, No-Bake Ice Cream Pumpkin Pie Recipe for Thanksgiving
The turkey is in the oven, which is also jam-packed with roasting sweet potatoes, a big pan of stuffing and your Aunt Emily’s green bean casserole. This is no time to be baking a pumpkin pie.
That’s why we love this recipe for Ice Cream Pumpkin Pie, made with our Brio Vanilla Caramel Ice Cream and canned pumpkin. It’s easy to prepare in advance and stores well in the freezer. It’s creamy, light and healthy, and a delicious fuss-free way to conclude your Thanksgiving feast.
Make an easy pat-in crust with oats, flour and vegetable oil. See recipe here.
For a gluten free crust check out the crust recipe from our friends at Gluten Free Living.
When the crust is cool, fill it with our easy no-bake Ice Cream Pumpkin Pie filling. Wrap carefully and freeze until serving time.
Ice Cream Pumpkin Pie Filling
1 pint Brio Vanilla Caramel ice cream slightly softened
3/4 cup canned pumpkin (unsweetened)
1/2 cup maple syrup
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Using an electric mixer and working quickly, combine all ingredients just until blended. Pour into cooled pie crust and freeze until it’s time to serve.