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Pumpkin Ice Cream Pie

Dessert.Master's picture
Ingredients
  9 inch baked pie shell/Graham cracker crust 1
  Vanilla ice cream 1 Pint
  Chopped crystallized ginger 3 Tablespoon
  Mashed pumpkin 1 Cup (16 tbs) (Canned / Cooked)
  Sugar 1 Cup (16 tbs)
  Pumpkin pie spice 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Chilled whipping cream 1 Cup (16 tbs)
Directions

Bake pie shell.
Cool.
Soften ice cream slightly; quickly fold in crystallized ginger.
Spread in pie shell.
Freeze until ice cream is solid.
Stir together pumpkin, sugar, pumpkin pie spice, ground ginger, salt and walnuts.
In chilled bowl, beat whipping cream until stiff; fold into pumpkin mixture.
Pour over ice cream in pie shell.
Freeze several hours.
Remove from freezer 10 to 15 minutes before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Pumpkin

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4100 Calories from Fat 1985

% Daily Value*

Total Fat 223 g343.6%

Saturated Fat 102.8 g514%

Trans Fat 0 g

Cholesterol 531.2 mg177.1%

Sodium 2288 mg95.3%

Total Carbohydrates 485 g161.5%

Dietary Fiber 11.3 g45.3%

Sugars 368.4 g

Protein 42 g83.1%

Vitamin A 365.7% Vitamin C 73.1%

Calcium 159.7% Iron 81.7%

*Based on a 2000 Calorie diet

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Pumpkin Ice Cream Pie Recipe