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Photo: Johnny Miller; Styling: Sarah Smart

Pumpkin Pie Ice Cream

A few easy additions to store-bought ice cream create a custom flavor that simply tastes like Thanksgiving.

Cooking Light NOVEMBER 2013

  • Yield: Serves 6 (serving size: about 1/2 cup)
  • Hands-on:8 Minutes
  • Total:8 Minutes


  • 1/2 cup animal crackers
  • 3 cups vanilla low-fat ice cream
  • 1/4 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 6 tablespoons frozen reduced-calorie whipped topping, thawed


1. Break animal crackers into pieces. Place crackers and next 4 ingredients (through ginger) in a large bowl; gently mash with a potato masher until just combined. Spoon 1/2 cup ice cream mixture into each of 6 glasses or dessert bowls; top each serving with 1 tablespoon whipped topping.

Nutritional Information

Amount per serving
  • Calories: 236
  • Fat: 6.9g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.2g
  • Carbohydrate: 38.5g
  • Fiber: 0.9g
  • Cholesterol: 21mg
  • Iron: 0.8mg
  • Sodium: 151mg
  • Calcium: 139mg

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Pumpkin Pie Ice Cream recipe