“Craig's Pleasing Pumpkin Ice Cream Pie”

My husband Craig’s favorite dessert flavor all year-round is pumpkin, so this time of year he has a field day when it comes time for dessert. This week's recipe is a great way to change up traditional pumpkin pie we begin to see served on dinner tables this time of year. It is a quick and easy no-bake pie with healthy choices for ingredients. When you look for canned pumpkin on the grocery store shelf, look for what is labeled as pumpkin pie mix. I have found this to be a real time saver as well as economical because it comes already seasoned with pumpkin pie ingredients such as cinnamon, nutmeg and ginger. I hope you and your loved ones will find this pie to be a new fall favorite!


“Craig's Pleasing Pumpkin Ice Cream Pie”

1 cup pumpkin pie filling

1 pint Blue Bell No Sugar Added Vanilla ice cream, softened

1 cup sugar free Cool Whip, thawed

1 ready-made reduced fat graham cracker pie crust

In a large mixing bowl, combine first three ingredients and stir to blend well. Pour into pie crust. Freeze at least 4 hours. When ready to serve, remove from freezer and let stand at room temperature for 20 minutes before serving. Enjoy!