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No Bake Pumpkin Pecan Ice Cream Pie

An easy no bake pie for Thanksgiving made with prepared pie crust, ice cream and whipped topping
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
freezer time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 596kcal
Author Dee

Ingredients

  • 1 prepared graham cracker pie crust
  • ½ gallon pumpkin pecan ice cream
  • 1 8-oz tub whipped topping
  • caramel sauce
  • chocolate sauce
  • pumpkin morsels
  • semi sweet chocolate morsels

Instructions

  • Add a thin layer of chocolate syrup to bottom of pie crust, and freeze until firm
  • Fill pie crust with ice cream, and return to freezer until firm
  • Spread whipped topping over ice cream, and top with morsels and chocolate and caramel syrup

Notes

If you can't find pumpkin pecan ice cream, any pumpkin ice cream works

Nutrition

Calories: 596kcal | Carbohydrates: 69g | Protein: 9g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 104mg | Sodium: 289mg | Potassium: 494mg | Fiber: 2g | Sugar: 54g | Vitamin A: 995IU | Vitamin C: 1.4mg | Calcium: 309mg | Iron: 0.8mg