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Ingredientes
- 9" baked pie shell
- 1 pt. vanilla ice cream
- 1-2 tbsp. finely minced candied ginger
- 1 c. canned or possibly cooked pumpkin (mashed)
- 1 c. sugar
- 1/2 teaspoon grnd ginger
- 1/4 teaspoon nutmeg
- 1 c. whipping cream, whipped
Direcciones
- Stir ice cream just sufficient to soften. Quickly mix in candied ginger. Spread proportionately in 9 inch pastry shell and freeze.
- Mix pumpkin and dry ingredients. Mix in whipped cream. Spread over ice cream layer and return to freezer. Leave for several hrs or possibly overnight. Remove from freezer 20 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 8 servings | |
| Calories 273 | |
| Calories from Fat 133 | 49% |
| Total Fat 14.8g | 19% |
| Saturated Fat 9.23g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 38mg | 2% |
| Potassium 129mg | 4% |
| Total Carbs 34.54g | 9% |
| Dietary Fiber 0.3g | 1% |
| Sugars 32.17g | 21% |
| Protein 1.9g | 3% |
