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Pumpkin Ice Cream Pie Filling

Ingredients
  Pumpkin pie mix 18 Ounce (1 Can)
  Fat free vanilla ice cream 1 Pint
  Brown sugar 1⁄2 Cup (8 tbs)
  Fat free margarine 2 Tablespoon
Directions

Beat pumpkin pie and ice cream together.
Spoon into a prepared light graham cracker crust.
Freeze 1 hour.
In saucepan heat brown sugar and margarine to boiling.
Remove from heat and drizzle over pie.
Freeze until firm.
Let pie stand at room temperature 15 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Pumpkin

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1579 Calories from Fat 6

% Daily Value*

Total Fat 0.66 g1%

Saturated Fat 0.33 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1738.8 mg72.5%

Total Carbohydrates 381 g127%

Dietary Fiber 47.2 g188.6%

Sugars 130.2 g

Protein 27 g54.1%

Vitamin A 913.9% Vitamin C 29.8%

Calcium 90.4% Iron 30%

*Based on a 2000 Calorie diet

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Pumpkin Ice Cream Pie Filling Recipe