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Frozen Ice Cream Pumpkin Pie

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Ingredients
  Canned pumpkin 1 1⁄2 Cup (24 tbs)
  Firmly packed light-brown sugar 1⁄2 Cup (8 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Grated orange rind 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Lemon extract 1⁄4 Teaspoon
  Butter pecan ice cream/Vanilla ice cream 1 Quart, softened
  Gingersnap crust/Graham-cracker crust 9 Inch
  Finely chopped pecans/Finely chopped walnuts 1⁄3 Cup (5.33 tbs)
  Granulated sugar 1 Tablespoon
Directions

In saucepan, combine first 5 ingredients.
Heat gently, stirring until sugar is dissolved.
Add lemon extract and set aside to cool.
Then fold carefully into siftened ice cream until marbleized.
Turn into pastry-lined pan.
Mix nuts and granulated sugar and sprinkle on pie.
Freeze all day or overnight.
Let stand at room temperature a few minutes before cutting and serving.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
5 Minutes

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3.84231
Average: 3.8 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3211 Calories from Fat 1494

% Daily Value*

Total Fat 168 g258.4%

Saturated Fat 88.9 g444.7%

Trans Fat 1.4 g

Cholesterol 615.5 mg205.2%

Sodium 628.7 mg26.2%

Total Carbohydrates 402 g133.8%

Dietary Fiber 16.7 g66.8%

Sugars 344.8 g

Protein 45 g89.2%

Vitamin A 1243% Vitamin C 52.2%

Calcium 143.7% Iron 41.9%

*Based on a 2000 Calorie diet

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Frozen Ice Cream Pumpkin Pie Recipe