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Frosty Pumpkin Ice Cream Pie

 

16

Yield

10

servings

Prep

20

min

Cook

0

min

Ready

90

min

Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 quart vanilla ice cream
slightly softened
*
1 cup canne pumpkin purée
solid pack, plain
¼ cup sugar
granulated
1 teaspoon pumpkin pie spice
1 each graham cracker pie crust
9 inches, baked
*
1 cup heavy whipping cream
stiffly beaten
1 x chocolate candies
walnut shaped
*

Directions

In large bowl, workingquickly, combine icecream, pumpkin, sugar and pumpkin pie spice; stir gently but thoroughly to blend.

Spread ice cream mixture evenly in prepared crust;f reeze until firm, at least 1 hour or overnight.

To serve: Swirl whipped cream decoratively around edge of pie; top with walnut shaped chocolate candies, if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 12470% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 16mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 84% Vitamin C 2%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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