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Pumpkin Mousse Ice Cream Pie

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Submitted by bob

YIELD

servings

PREP

35 min

COOK

10 min

READY

45 min

Ingredients

Crust
1 ¼ 296
CUPS ML GINGERSNAP COOKIES
crushed *
79
CUP ML BUTTER
or margarine, melted
¼ 59
CUP ML SUGAR
Filling
1 473
PINT ML VANILLA ICE CREAM *
1 237
CUP ML PUMPKIN
¾ 177
CUP ML SUGAR
1 ½ 7.5
TEASPOONS ML PUMPKIN PIE SPICE
8 231.2
OUNCES ML/G HEAVY WHIPPING CREAM
½ 2.5
TEASPOON ML VANILLA EXTRACT
Topping
1 1
JAR JAR CARAMEL ICE CREAM TOPPING
or butterscotch *
½ 118
CUP ML PUMPKIN
½ 2.5
TEASPOON ML PUMPKIN PIE SPICE

Directions

Combine gingersnap crumbs with butter and sugar in small bowl.

Press onto bottom of 9 inch pie plate.

Bake in preheated 375~ oven for 8 minutes.

Cool.

Soften ice cream; spread over gingersnap crust.

Freeze until firm.

Combine pumpkin, sugar and spice in medium bowl.

Beat whipping cream and vanilla in small bowl until stiff; fold into pumpkin mixture.

Spoon over ice cream.

Freeze until firm.

Serve with topping.

TOPPING: Combine ice cream topping with pumpkin and spice.

Mix well.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 624 56% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 24g 122%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 186mg 8%
Total Carbohydrate 23g 23%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 314% Vitamin C 7%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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