Recipe by T.L
"We made this recipe in third grade and the teacher sent a copy of the recipe home. I loved it so much I insisted my Mom make it, too. Ever since then it's become a Thanksgiving tradition each year. It has lasted the test of time because now I'm a mother of a third grader and we still make it! The pie requires no baking! And kids love it because it's made of ice cream."
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packed brown sugar
canned pumpkin puree
vanilla ice cream, softened
2 (9 inch)
prepared graham cracker crusts
Very easy, very good. Would recommend using more pumpkin and less ice cream or more seasoning. Very mild and light.
this pie is an excellent alternative as it saves oven space and can be made WAY ahead of time. i found that it tasted better, less sweet, more creamy, after a couple days in the freezer. big hit, even with those who preferred more savory foods.
Oh my goodness! Found this accidentally and I made 4 pies for our Canadian Thanksgiving. They were a hit and I will be making this again but I will not wait for Thanksgiving-- I will be making it more often. Used 1 1/2 cups pumpkin puree instead of 1 cup. Excellent recipe, thank you so much.
yum,i added more creamy pumpkin & 1/2 & 1/2 cream ..peanut butter is good too.
I made this for my thanksgiving dessert. Eeverybody enjoted it but it seemed like it was missing something. I looked back over the recipe only to realize I forgot to mix the brown sugar in. So I plan on trying this recipe again WITH the brown sugar haha.
This is one of my favorite recipes even though I only eat pumpkin pie of nothing else is left. It's great; guests find it intriguing and tasty. Freezes well, as you might expect.
This is a great pie and I like to put whipped cream on it when served. Season to your liking if you wish but it met my families varied taste the way it was.
This recipe was so easy and so YUMMY! I made it for turkey day and it was a big hit with my in laws!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Freezy Pumpkin Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 100
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