No-Bake Sweet Potato Icebox Pie
This creamy no-bake sweet potato icebox pie is the perfect easy dessert for fall! Rich flavors, smooth texture, & no oven needed! So easy!
Servings 8
Calories 301kcal
Ingredients
- 1 cup sweet potato puree
- 3.4 ounce instant vanilla pudding
- 1 ¼ cup evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- 8 ounces Cool Whip
- 1 9-inch graham cracker crust
- Cool Whip or whipped cream for serving
Instructions
- Stir together sweet potato puree, pudding mix, milk, and spices.
- Stir until smooth.
- Gently Fold in Cool Whip.
- Spoon sweet potato mixture in prepared crust.
- Spray plastic wrap with no-stick cooking spray and cover the pie.
- Chill overnight.
Notes
Storage:
Leftover sweet potato icebox pie will keep for four to five days in the refrigerator tightly covered.
Freeze leftovers for up to 3 months. Wrap the pie tightly with plastic (pressed against the top and sides) and cover that with a layer of foil.
Always let icebox pies like this one thaw in the refrigerator. Even using the defrost setting on the microwave will cause the delicate filling to split or melt.
Tips:
- Before freezing, use a knife to slide a piece of parchment paper between slices. Then, you can pull out an individual piece from the freezer to enjoy without needing to thaw the whole thing.
- One cup of sweet potato puree is about one large sweet potato or two smaller ones.
Nutrition
Calories: 301kcal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 252mg | Potassium: 343mg | Fiber: 2g | Sugar: 26g | Vitamin A: 6842IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 1mg
