Pumpkin-Chocolate Icebox Pie #PumpkinCan

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.

Disclosure: This post may contain affiliate links.