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Change-Of-Pace Pumpkin Pie

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

15 min

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Crust
1 ½ cups graham cracker crumbs
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6 tablespoons butter
melted
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1 tablespoon sugar
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1 teaspoon ginger
ground
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Filling
1 pint ice cream
vanilla, softened
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1 cup pumpkin
canned
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¾ cup sugar
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½ teaspoon ginger
ground
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½ teaspoon cinnamon
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½ teaspoon salt
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¼ teaspoon nutmeg
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1 cup heavy whipping cream
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½ teaspoon vanilla extract
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1 x pecan halves
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Ingredients

Amount Measure Ingredient Features
Crust
355 ml graham cracker crumbs
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9E+1 ml butter
melted
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15 ml sugar
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5 ml ginger
ground
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Filling
473 ml ice cream
vanilla, softened
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237 ml pumpkin
canned
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177 ml sugar
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2.5 ml ginger
ground
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2.5 ml cinnamon
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2.5 ml salt
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1.3 ml nutmeg
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237 ml heavy whipping cream
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2.5 ml vanilla extract
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1 x pecan halves
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Directions

CRUST: Mix all ingredients in a medium bowl; press firmly into the bottom of a 9 inch pie plate.

Bake for 15 minutes at 350℉ (180℃) F; cool completely and refrigerate until ready to fill.

FILLING: Spread ice cream over crust and freeze until ice cream is firm.

Blend the pumpkin, sugar, spices and salt in a large bowl.

In another bowl, beat the cream and vanilla until soft peaks form.

Fold the whipped cream into the pumpkin mixture. Spread on top of the ice cream and crust, forming peaks.

Place pecans on top.

Freeze until set.

Soften in refrigerator slightly before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 30862% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 263mg 11%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 110% Vitamin C 3%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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