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Change-Of-Pace Pumpkin Pie

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Submitted by karla

YIELD

8 servings

PREP

10 min

COOK

15 min

READY

2 hrs

Ingredients

Crust
1 ½ 355
6 9E+1
TABLESPOONS ML BUTTER
melted
1 15
TABLESPOON ML SUGAR
1 5
TEASPOON ML GINGER
ground
Filling
1 473
PINT ML ICE CREAM
vanilla, softened *
1 237
CUP ML PUMPKIN
canned
¾ 177
CUP ML SUGAR
½ 2.5
TEASPOON ML GINGER
ground
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML NUTMEG
1 237
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 1
X X PECAN HALVES *

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 308 62% 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?
Trans-fat Free
 
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