Ice Cream Pumpkin Pie Recipe
Servings: 4
Ingredients
- 1 can solid-pack pumpkin (16 ounce.)
- 1 can sweetened condensed lowfat milk (14 ounce.)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 pt butter pecan ice cream softened
- 1 x graham cracker crust (10 inch) Whip cream and nuts
Directions
- In a large bowl, combine pumpkin, sweetened lowfat milk, cinnamon, ginger, nutmeg, and salt. Beat well. Stir in ice cream. Spoon into crust.
- Freeze for 5 hrs or possibly till hard. Let pie stand at room temperature 10 min before serving. Garnish with whip cream and nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 696 | |
| Calories from Fat 217 | 31% |
| Total Fat 24.39g | 30% |
| Saturated Fat 10.66g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 663mg | 28% |
| Potassium 587mg | 17% |
| Total Carbs 107.91g | 29% |
| Dietary Fiber 1.2g | 4% |
| Sugars 86.24g | 57% |
| Protein 13.69g | 22% |
