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Frosty Pumpkin Pie

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Submitted by KONOR

YIELD

1 pie

PREP

30 min

COOK

20 min

READY

2 hrs

Ingredients

1 237
CUP ML PUMPKIN
mashed, cooked
¼ 59
CUP ML BROWN SUGAR
packed *
1 5
TEASPOON ML AROMATIC BITTERS *
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML GINGER
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML CINNAMON
ground
4 ½ 130.1
1 473
PINT ML PECAN ICE CREAM *
2 3E+1
TABLESPOONS ML PECANS
chopped
Crust
1 ½ 355
CUPS ML GINGERSNAP CRUMBS *
¼ 59
CUP ML BUTTER
melted

Directions

Heat oven to 350℉ (180℃).

Mix gingersnap crumbs and butter or margarine, melted.

Press firmly and evenly against bottom and side of 9 inchpie plate.

Bake 10 minutes. Cool.

FILLING: Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon.

Fold whipped topping into pumpkin mixture.

Spoon ice cream into gingersnap crust; spread to edge of crust.

Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours.

Let stand at room temperature 15 minutes before serving.

Sprinkle pecans in circle on pie.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 168 83% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 387mg 16%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 198% Vitamin C 4%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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