Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 1/2 c. Graham cracker crumbs
- 6 Tbsp. Butter, melted
- 1 Tbsp. Sugar
- 1 tsp Ginger, grnd
- 1 pt Ice cream, vanilla, softened
- 1 c. Pumpkin, canned
- 3/4 c. Sugar
- 1/2 tsp Ginger, grnd
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1 c. Cream, whipping
- 1/2 tsp Vanilla Pecan halves
Direcciones
- CRUST: Mix all ingredients in a medium bowl; press firmly into the bottom of a 9 inch pie plate. Make for 15 min at 350 F; cold completely and chill till ready to fill. FILLING: Spread ice cream over crust and freeze till ice cream is hard. Blend the pumpkin, sugar, spices and salt in a large bowl. In another bowl, beat the cream and vanilla till soft peaks form. Fold the whipped cream into the pumpkin mix. Spread on top of the ice cream and crust, forming peaks. Place pecans on top. Freeze till set. Soften in refrigerator slightly before serving.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 8 servings | |
| Calories 475 | |
| Calories from Fat 201 | 42% |
| Total Fat 22.67g | 28% |
| Saturated Fat 12.15g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 538mg | 22% |
| Potassium 224mg | 6% |
| Total Carbs 64.05g | 17% |
| Dietary Fiber 1.9g | 6% |
| Sugars 37.71g | 25% |
| Protein 5.3g | 8% |
