Frozen Ice Cream Pumpkin Pie
|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|
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.
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