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Butter Pecan Pumpkin Pie- Frozen

 
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"This pie definitely rates 5 stars. It's easy to assemble and a fantastic addition to your Thanksgiving dinner."

Yield

8

servings

Prep

30

min

Cook

0

min

Ready

5

hrs

Trans-fat Free, Low Sodium
 

Ingredients

4 cups ice cream
butter pecan, softened, one quart
1 each phyllo (filo) pastry sheets
9-inch, baked
*
1 cup pumpkin
canned,, solid pack, not pie mix
½ cup sugar
¼ teaspoon cinnamon
*
¼ teaspoon ginger
ground
*
¼ teaspoon nutmeg
ground
*
1 cup heavy whipping cream
whipped
½ cup chocolate topping
icecream, optional
*
½ cup caramel ice cream topping
*
1 x cream
whipped, for serving
*

Directions

Spread the softened ice cream into the crust; freeze for 2 hours or until firm.

In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream.

Spread over ice cream.

Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

Remove from the freezer 15 minutes before slicing.

Drizzle with caramel ice cream topping.

Drizzle with chocolate topping if desired.

Add a dollop with whipped cream to each slice when serving.

Nutrition Facts: 1 serving (1 slice) equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 18347% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 36mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 103% Vitamin C 3%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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