This layered no-bake frosty pumpkin pie is dElIciOuS! It's so easy to make and filled with all the flavors of traditional pumpkin pie AND it has ice cream too! My fave! I know you will love it. You will find this recipe in my Volume 1 cookbook.

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Author: Annie McDaniel

FROSTY PUMPKIN PIE

This layered no-bake frosty pumpkin pie is dElIciOuS! It's so easy to make and filled with all the flavors of traditional pumpkin pie AND it has ice cream too! My fave! I know you will love it.

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Ingredients

Graham cracker pie crust
1 pint vanilla ice cream, softened
1/2 cup pumpkin, cooked or canned
1/2 cup sugar
1 cup Cool Whip
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
pinch of salt

Instructions

Line graham cracker crust with vanilla ice cream. Return to freezer while you prepare the pumpkin filling.
Mix pumpkin with sugar and spices. Fold in Cool Whip.
Spread pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Enjoy!