Pumpkin Ice Cream Pie
"I made two of these last Thanksgiving, I'm waiting for some hot weather to make another one but really this can be enjoyed at any weather. the ginger-snap pecan crust is Delicious"
Original is 7 servings
Ingredients
- FOR CRUST
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- FOR FILLING
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Nutritional
- Serving Size: 1 (115.4 g)
- Calories 343.5
- Total Fat - 22.6 g
- Saturated Fat - 3.4 g
- Cholesterol - 2.4 mg
- Sodium - 91.3 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 2.9 g
- Sugars - 19.5 g
- Protein - 3.4 g
- Calcium - 64.7 mg
- Iron - 1.6 mg
- Vitamin C - 5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees F.
Step 2
Combine crust ingredients and press into 9-inch pie pan. Bake for 5 to 7 minutes. Let cool.
Step 3
Beat pumpkin, brown sugar, salt, ginger, cinnamon and nutmeg together for 5 minutes, then stir in softened ice cream. Pour into pie crust and freeze 6 hours or overnight.Remove from freezer 10 minutes before serving. Enjoy!
Tips
No special items needed.
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