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Pumpkin Ice Cream Pie with Caramel Sauce

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Submitted by ragbike

Pumpkin Ice Cream Pie with Caramel Sauce recipe

YIELD

4 servings

PREP

45 min

COOK

15 min

READY

60 min

Ingredients

Crust
1 ½ 355
CUPS ML GINGERSNAP COOKIES
crushed *
¼ 59
CUP ML BUTTER
or margarine, melted
Filling
½ 2.5
TEASPOON ML CINNAMON
1 473
PINT ML VANILLA ICE CREAM
soft *
¾ 177
CUP ML BROWN SUGAR
packed *
½ 2.5
TEASPOON ML GINGER
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML CLOVES
1 237
1 237
CUP ML WHIPPED CREAM
Sauce
1 237
½ 118
CUP ML PECANS
chopped

Directions

In small bowl, combine crushed gingersnaps and margarine; blend well.

Press firmly in bottom and up sides of 9 inch pie plate.

Refrigerate 10 to 15 minutes.

Meanwhile, in large bwol, stir ½ teaspoons cinnamon into ice cream.

Spoon into crust.

Freeze. In medium bowl, combine brown sugar, ginger, cinnamon, cloves and pumpkin; blend well.

Fold in whipped cream.

Spoon over ice cream in crust.

Freeze 3 hours until firm. Let stand at room temperature 15 to 20 minutes before serving.

In small saucepan, combine caramel topping and nuts. cook over medium heat until heated well, stirring constantly.

Serve warm over pie.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 317 76% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 155mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 14%
Sugars g
Protein 7g
Vitamin A 202% Vitamin C 5%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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