Pumpkin Ice Cream Pie
Created by dabrat on January 29, 2013
- Servings: 7
- Prep Time: 15m
- Cook Time: 10m
- Recipe #7951
Ingredients
- FOR CRUST
- 1 cup finely chopped pecans
- 1/2 cup ground ginger snaps
- 1/4 cup sugar
- 1/4 cup butter, softened
- FOR FILLING
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 quart French Vanilla ice cream, softened
How to Make
-
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!
Nutritional Facts
- 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