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Ice Cream Pie Recipe
|9 inch gingersnap crust/Cookie crust||1|
|Canned pumpkin||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||1 Quart, softened|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Calories 900 Calories from Fat 361
% Daily Value*
Total Fat 41 g62.9%
Saturated Fat 18.2 g91.1%
Trans Fat 0 g
Cholesterol 104.1 mg
Sodium 598 mg24.9%
Total Carbohydrates 124 g41.4%
Dietary Fiber 7.1 g28.3%
Sugars 87.5 g
Protein 13 g26.1%
Vitamin A 306.2% Vitamin C 9.2%
Calcium 37.8% Iron 26.1%
*Based on a 2000 Calorie diet
Fold pumpkin mixture into softened ice cream; stir in pecans, and spoon into chilled pic shell.
Sprinkle with additional crumbs of crust mixture.
Freeze, uncovered, for 30 minutes, or until set.
Cover with plastic wrap or foil; keep frozen until ready to serve.
Remove from freezer 10 minutes before serving; cut into wedges and serve icy cold.