Total Time
Prep 15 mins
Cook 0 mins

For the low fat fans, use fat free ice cream and fat free margarine. It is still very good.


  1. Beat pumpkin mix and ice cream together.
  2. Spoon mix into pie crust.
  3. Freeze for 1 hour.
  4. In a sauce pan heat the brown sugar ans butter until boiling.
  5. Remove from heat and then drizzle over pie.
  6. Place back in the freezer until pie sets, firm.
  7. Before serving let the pie set at room temp for 15 minutes.

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