Frosty Pumpkin Ice Cream Pie, a gingersnap crust layered with pumpkin ice cream and toffee peanut ice cream is the perfect lower calorie and lower fat dessert for the holidays.
A wonderful weekend in the mountains of North Carolina with my husband’s Godmother, brought this delectable dessert into our lives. We always go for a long weekend in October. It is full of relaxation, fresh mountain air and lots of good food and company. What more could any one need? This weekend also brought our daughter’s very first ride on an ATV. It was love at first ride for her. She was happily giggling and egging her Daddy to go faster. We would come in to warm up with some hot chocolate and pumpkin biscotti. After dinner was all about playing games and finally dessert. From my very first bite of Frosty Pumpkin Ice Cream Pie, I was in love. I couldn’t wait to get home to make a lightened version. Well, I could wait to get home, but I couldn’t wait to make this pie.
The mountains of North Carolina are gorgeous. The leaves were just starting to turn shades of red and orange,. We can catch a glimpse or two of deer and enjoy the peace and silence. Our cell phones don’t even work! We bundle up and take long walks through the woods. In the morning, we come downstairs to find our daughter curled up reading a book to Aunty. Coffee is already made. Yes, I am totally spoiled! We can sleep in and come down to coffee already made. It is a dream come true. Aunty is also a fabulous cook. She makes the most wonderful soups and takes such care in her food presentations. The plates of food are always so pretty. I always come home with a new recipe inspiration, too.
Whenever I make Frosty Pumpkin Ice Cream Pie, I will think about the fun weekend. Plus it is so simple to make. There is absolutely nothing to bake, not even the crust. Your freezer does all the work in this pumpkinlicious recipe. Give it a try yourself.
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Frosty Pumpkin Ice Cream Pie
- 1 1/2 cups ginger snap crumbs
- 3 tbsp. 2% fat plain Greek yogurt
- 1/3 cup toffee flavored peanuts or honey roasted peanuts crushed
- 8 cups reduced fat vanilla ice cream divided
- 1 cup light whipped topping thawed
- 1 cup pumpkin puree
- 3 tbsp. brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground allspice
In a medium bowl, combine crumbs and yogurt and press into spring form pan.
Freeze for 30 minutes.
Soften 4 cups ice cream by placing in the refrigerator for 10 minutes.
Fold 1 cup whipped topping, toffee peanuts and ice cream together. Spread over crust and freeze for 1 hour.
Soften last 4 cups ice cream. Mix in pumpkin, brown sugar, and spices.
Spread over pie. Cover with plastic wrap then foil.
Freeze for 8 hours or overnight.
Sprinkle with ginger and serve.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, light Pumpkin desserts: