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Pumpkin Gingersnap Pie

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Submitted by Angel3369

YIELD

4 servings

PREP

20 min

COOK

0 min

READY

2 hrs

Ingredients

1 ½ 355
CUPS ML LIGHT CREAM (HALF&HALF)
cold, or 1 pk vanilla flavor instant pudding
3 ½ 101.2
OUNCES ML/G WHIPPED TOPPING, PREPARED
thawex
1 237
CUP ML PECANS
1 237
½ 0.5
1 ½ 23
TABLESPOONS ML PUMPKIN PIE SPICE
1 1

Directions

Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.

Let stand 5 minutes. Fold in topping and remaining ingredients;spoon into crust.

Freeze until firm. Let stand at room temperature for 10 minutes before serving to soften.

Store leftovers in freezer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 339 83% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 45mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 15%
Sugars g
Protein 12g
Vitamin A 102% Vitamin C 5%
Calcium 14% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 
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