Frosty Pumpkin Ice Cream Pie

Ingredients

• 1 ½ cups ginger snap crumbs
• 3 tbsp. 2% fat plain Greek yogurt
• ⅓ 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
• ¼ tsp. ground ginger
• ⅛ tsp. ground nutmeg
• ⅛ tsp. ground allspice

Instructions

1. In a medium bowl, combine crumbs and yogurt and press into spring form pan.
2. Freeze for 30 minutes.
3. Soften 4 cups ice cream by placing in the refrigerator for 10 minutes.
4. Fold 1 cup whipped topping, toffee peanuts and ice cream together. Spread over crust and freeze for 1 hour.
5. Soften last 4 cups ice cream. Mix in pumpkin, brown sugar, and spices.
6. Spread over pie. Cover with plastic wrap then foil.
7. Freeze for 8 hours or overnight.
8. Sprinkle with ginger and serve.

Nutrition Information

Serving size: 1 slice Calories: 211 Fat: 7 Saturated fat: 3 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 34 Sugar: 21 Fiber: 1Protein: 4 Cholesterol: 15

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