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    Frosty Pumpkin Pie (Ice Cream)


    Source of Recipe


    keebler ready crust, kellogs.com

    Recipe Introduction


    I am going to try to turn this into pumpkin ice cream, friendly for the weight watchers crowd. The changes I will try is to reduce the honey, or replace it, use Breyers vanilla ice cream (2 points per half cup) and of course fat free frozen topping. The crust will be swirled throughout the ice cream. If you try this before I do, please let me know how it turned out and how you made it.

    Recipe Link: http://www.kelloggs.com/cgi-bin/brandpages/recipe/recipe.pl?id=1226&FeaturedFamily=453&skin=readycrust

    List of Ingredients




    1 cup canned pumpkin
    1/4 cup honey
    1 teaspoon pumpkin pie spice
    1 pint vanilla ice cream, softened
    1 cup frozen non-dairy whipped topping
    1 keebler ready crust graham pie crust

    Recipe



    1. In a large bowl stir together pumpkin, honey and spice. Stir in ice cream. Fold in whipped topping. Spread in crust. Freeze at least 4 hours until firm.

    2. let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

    YIELD: 8 servings

    NOTE: Pumpkin pie spice may be substituted for 3/4 tsp ground cinnamon, 1/4 tsp ground ginger, and 1/8 tsp ground cloves

 

 

 

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