Description
A fluffy pumpkin ice cream pie filling is flavored with fall spices and poured into a crunchy Oreo cookie crust, then drizzled with Nutella! This indulgent Pumpkin Ice Cream Pie is an easy no-bake dessert that’s guaranteed to get devoured.
Ingredients
For the Oreo Cookie Crust
- 1 1/2 cups Oreo crumbs (about 15 Oreos)
- 1/4 cup butter, melted
For the Pumpkin Ice Cream Pie Filling
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 3/4 cup canned pureed pumpkin
- 1 1/2 tsp pumpkin pie spice
- 8 oz Cool Whip
- 1/4 cup Nutella
Instructions
Make the Crust
- Crush the Oreos into a fine crumb. I like to use my food processor.
- Mix the Oreo crumbs with the melted butter.
- Press into the bottom of a greased 9 or 10 inch pie pan. Set in the freezer while you make the filling.
Make the Filling & Assemble
- Mix the cream cheese and sugar together with a mixer until smooth.
- Add the canned pumpkin and pumpkin pie spice and mix well.
- Stir in the Cool Whip.
- Pour the filling into the pie crust.
- Heat Nutella in microwave for 15-20 seconds, until pourable. Drizzle on top of pie.
- Allow to freeze completely before serving.
Notes
- Makes 12-14 slices
- Store well-covered in the freezer for up to 2 weeks for the best results
Nutrition
- Serving Size: 1 Slice
- Calories: 241
- Sugar: 18.6 g
- Sodium: 94.2 mg
- Fat: 16.4 g
- Carbohydrates: 22.7 g
- Protein: 2.2 g
- Cholesterol: 25.8 mg
Keywords: cream cheese pumpkin pie, icebox pie, no bake pumpkin pie
