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Pumpkin Ice-Cream Pie


Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.













Trans-fat Free, Good source of fiber


cup butter
or margarine, at room temperature
2 cups graham cracker crumbs
or 15 double crackers, crushed
1 quart orange sherbert
slightly softened
16 ounces pumpkin
1 pint vanilla ice cream
slightly softened
1 teaspoon vanilla extract
1 cup heavy whipping cream
whipped stiff, about 2 cups
1 x candied orange peel
cut into diamonds


Heat oven to 375℉ (190℃). Have a 10-inch deep-dish pie plate ready.

Crust: Mix butter and cracker crumbs in a medium-size bowl until evenly moistened.

Press over bottom and up sides of pie plate.

Bake 8 minutes or until lightly browned.

Cool on wire rack.

Filling: Put orange sherbert into large bowl. Fold in pumpkin just until blended.

Fold in ice cream and vanilla until blended.

Spoon into crust, swirling top.

Freeze until hard, at least 4 hours.

Up to 8 hours before serving: Pipe whipped cream in lattice design on pie or garnish with dollops of cream.

Decorate with orange peel.

Return to Freezer.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 25272% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 155mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 262% Vitamin C 6%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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