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Freezer Pumpkin Pie

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Recipe

 

Yield

1 pie

Prep

10 min

Cook

10 min

Ready

3 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Crust
1 cup pecans
ground
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½ cup gingersnap cookies
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¼ cup sugar
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¼ cup butter
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Filling
1 cup pumpkin
canned or cooked
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½ cup brown sugar
packed
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½ teaspoon salt
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½ teaspoon ginger
ground
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¼ teaspoon nutmeg
ground
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1 quart vanilla ice cream
softened
* Camera

Ingredients

Amount Measure Ingredient Features
Crust
237 ml pecans
ground
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118 ml gingersnap cookies
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59 ml sugar
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59 ml butter
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Filling
237 ml pumpkin
canned or cooked
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118 ml brown sugar
packed
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2.5 ml salt
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2.5 ml ginger
ground
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1.3 ml nutmeg
ground
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0.9 l vanilla ice cream
softened
* Camera

Directions

In a bowl, combine the pecans, gingersnaps, sugar and butter.

Press into a 9 inch pie pan and bake at for five minutes.

COOL completely.

In a mixing bowl, beat 1st 6 ingredients. Stir in ice cream and mix until well-blended.

Spoon into crust. Freeze until firm at least 2 to 3 hours.

Store in freezer.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 39576% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 394mg 16%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 18%
Sugars g
Protein 8g
Vitamin A 200% Vitamin C 5%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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