This is a Sponsored post written by me on behalf of LIBBY’S Pumpkin for SocialSpark. All opinions are 100% mine.
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.
Pumpkin-Chocolate Icebox Pie #PumpkinCan
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post may contain affiliate links.
Your pie looks amazing! 🙂 I don’t mind using the oven during summer, but my family absolutely hates it because it makes the temperature inside the house rise by a couple of degrees haha. I never knew you could substitute butter/oil for pumpkin! I’ve only ever heard of substituting for applesauce….I’ll have to give it a try some time!
Pumpkin and chocolate? Yes, please! 🙂 This pie looks so delicious! I’m with ya on using pumpkin year round.
Yum! I love that you’re avoiding the ‘pumpkin is for autumn’ dogma because really, it’s just too good to NOT eat all year round!
This icebox cake looks so delicious. Its getting burning hot here and I can eat it all!!
Looks delicious! If I lived at your place I would weigh 300 pounds or I would never be able to get off the treadmill!! 🙂
I could eat pumpkin desserts all year round! I love that this is a icebox pie. Creamy and perfect for summer!
This looks amazing!
Thank you Jessica 🙂
I love pumpkin and chocolate together! Who says october is pumpkin month?? Every month should be pumpkin month 🙂
Yes, every month should be pumpkin month 🙂
I’m totally a year-round pumpkin eater, so this pie is definitely calling out to me! I love the combo of pumpkin and choc so much and it definitely works in this pie! Gorgeous photos per the usual, Christin! Pinning.
Even if I wasn’t a year round pumpkin eater – I don’t think I could resist this icebox pie! Wow!