A cool and creamy no-bake Pumpkin-Chocolate Icebox Pie is the perfect way to enjoy pumpkin during the summer months.
I keep LIBBY’S canned pumpkin stocked in my pantry year round. It’s such a versatile, nutritious, and delicious ingredient I find myself cooking with it every month of the year. Everyone gets to enjoy pumpkin pie on Thanksgiving, but if you are limiting pumpkin to just one day of the year, you are really missing out. Pumpkin is a superfood, packed with beta carotene, fiber, and Vitamin A. You can use it in recipes to cut fat, calories, or sodium. Try replacing butter or oil with pumpkin when baking cookies, cakes, muffins, or quick breads. I’ve replaced the oil with pumpkin in these Pumpkin-White Chocolate Chip Cookies. Their soft, cake-like consistency makes them perfect for ice cream sandwiches.
During the hot summer months I love to make no-bake icebox pies like this Pumpkin-Chocolate Icebox Pie. No baking means no heating up the oven and making the kitchen even hotter than it already is. And since it’s been chilled in the refrigerator, it makes a cool, refreshing treat. This Pumpkin-Icebox Pie isn’t as healthy as I could have made it. With the Fourth of July so close, I felt like making a celebratory pie. The kind you invite lots of friends and neighbors over for and cut into thin slices. It’s so creamy and delicious, you’ll be satisfied with just a small piece. You can lighten it up some by using sugar-free pudding mix and sugar-free whipped topping. You could also try subbing greek yogurt for the cream cheese.
A no-bake chocolate sandwich cookie crust is covered by a chocolate fudge layer. (To simplify the pie and save time you could omit this layer and you would still get plenty of chocolate flavor from the crust.) Next comes a creamy, smooth and cool pumpkin layer made with vanilla pudding mix, a little cream cheese, and sweetened condensed milk, plus a touch of cinnamon and nutmeg. On top, a thick cloud of whipped topping. This is one delicious pie you will crave all summer long. What are some of your favorite ways to use pumpkin besides the traditional Thanksgiving Pie? If you have a great idea for using pumpkin you could win prizes by sharing on #PumpkinCan. Get more ideas for using pumpkin year round by following LIBBY’S Pumpkin on Facebook, LIBBY’S Pumpkin on Twitter, and LIBBY’S Pumpkin on Pinterest.
- 22 chocolate sandwich cookies
- ¼ cup butter,, melted
- 4 ounces semi-sweet chocolate chopped
- ¼ cup sweetened condensed milk
- 1 (3.4-ounce) instant vanilla pudding mix
- 1 cup 2% milk
- 4 ounces cream cheese, room temperature
- ¾ cup LIBBY’S 100% Pure Pumpkin
- ½ cup sweetened condensed milk
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups whipped topping
- Process the cookies in a food processor until finely ground. Transfer to a bowl and add melted butter. Stir to evenly mix. Transfer to a 9-inch pie plate. Use your fingers to press the cookie crumb mixture along the bottom and sides of pie plate. Refrigerate for at least 1 hour.
- Melt semisweet chocolate in a small heavy-bottomed saucepan over low heat. Stir in ¼ cup sweetened condensed milk. Immediately pour on top of cookie crust. It will start to set up once it hits the cold crust. Work quickly spreading with the back of a spoon or spatula. Once you get it mostly spread you can spray your fingers with cooking spray and even it out using your hands. It will have the consistency of fudge that is setting up.
- Place back in refrigerator and make the pumpkin filling. Using an electric mixer, beat cream cheese until smooth. Gradually add in pumpkin and sweetened condensed milk. Add spices.
- In a medium bowl, whisk together pudding mix and milk for 2 minutes. Add to pumpkin mixture and mix until smooth. Pour into pie pan and refrigerate at least 30 minutes.
- Top with whipped topping and serve. Garnish with cookie crumbs if desired.
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