Gluten Free Frozen Pumpkin Pie Recipe

All is white with winter set in. I watch the gray squirrels tipping their noses against the smaller openings in the bird feeder, although I set out bowls with sunflower seeds especially for them. All signs that the holidays are here again; when our homes fill with the soothing scent of spices, especially cinnamon, and freshly made pumpkin pie is often the source of it. Here is a wonderful recipe that is gluten free and also low in calories. Of course, like with most foods, try to stop eating after a piece or two…:) – keep this in mind and you’ll be fine…

Gluten Free Low Calorie Pumpkin Pie Recipe

Ingredients:
1 quart low-calorie or sugar free ice cream (good flavors to use: Praline, Butter Pecan, Cinnamon, Cheesecake, Vanilla, etc) slightly softened

1 16 oz can cooked pumpkin
1 1/2 cups sugar
2 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/4 tsp salt
2 cups low-calorie whipped topping
1/2 cup pecan halves for garnish

Directions:

Put an 8 in spring-form pan in the freezer for at least 30 minutes. Spoon the softened ice cream into the chilled pan, pressing the ice cream into the sides of a pan with a spoon or spreader. Place plastic wrap over the ice cream and press down to form a 1/2 inch shell. Freeze for about 2 hours.

In med. saucepan, combine pumpkin, sugar, cinnamon, nutmeg, ginger, and salt over med. high heat. Heat to boiling, stirring constantly. Chill in the refrigerator for 1 hour.

Fold whipped topping into pumpkin mixture. Remove the spring-form pan from the freezer and remove plastic wrap. Spread pumpkin mixture even over the ice cream crust. Cover with plastic wrap and freeze for 3 hours or overnight.

When ready to serve, sprinkle pecans over the top.

This may be prepared up to 2 days in advance.

Serves 12

Download 10 low calorie pies free recipes

In the mood for something different? Click here for a yummy low carb peanut butter fudge recipe!

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