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Frozen Pumpkin Crumble

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Submitted by kitchwitch

YIELD

6 servings

PREP

20 min

COOK

10 min

READY

2 hrs

Ingredients

crust
1 ½ 355
¼ 59
CUP ML SUGAR
granulated
½ 118
CUP ML BUTTER
melted
filling
1 1
CAN CAN CANNED PUMPKIN PURÉE
or 1 3/4 cups homemade *
2 473
CUPS ML ICE CREAM
vanilla or maple
¼ 1.3
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML GINGER
ground

Directions

Preheat oven to 375℉ (190℃).

Combine crust ingredients in bowl and mix well.

Set aside ¼ cup for topping.

Pat remaining mixture into 9 inch round pie pan or oven proof dish.

Bake 10 minutes.

Cool.

Mix together all filling ingredients (ice cream should be softened) with fork or large spoon.

Turn into cooled pie shell; smooth top with knife.

Sprinkle reserved crumbs mixture on top.

Freeze until firm, at least 2 hours.

Remove from freezer about 15 minutes before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 260 65% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 176mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 139% Vitamin C 3%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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