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Freezer Pumpkin Pie

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Submitted by braxton

YIELD

1 pie

PREP

10 min

COOK

10 min

READY

3 hrs

Ingredients

Crust
1 237
CUP ML PECANS
ground
½ 118
¼ 59
CUP ML SUGAR
¼ 59
CUP ML BUTTER
Filling
1 237
CUP ML PUMPKIN
canned or cooked
½ 118
CUP ML BROWN SUGAR
packed *
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML GINGER
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
1 0.9
QUART L VANILLA ICE CREAM
softened *

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 395 76% 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?
Trans-fat Free, Good source of fiber
 
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