Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- CRUST
- 1 1/2 c. Graham Cracker Crumbs
- 1/4 c. Sugar
- 1/2 c. Butter, melted FILLING
- 1 can Pumpkin puree (14 ounce)
- 2 c. Vanilla Ice Cream, softened
- 1/4 tsp Grnd Nutmeg
- 1/2 tsp Grnd Cinnamon
- 1/2 tsp Grnd Ginger
Direcciones
- Preheat oven to 375F. Combine crust ingredients in a bowl and mix well. Set aside 1/4 c. for topping. Pat remaining mix into 9" round pie pan or possibly oven proof dish. Bake 10 min. Cold.
- Mix together all filling ingredients with fork or possibly large spoon. Turn into cooled pie shell; smooth top with knife. Sprinkle reserved crumbs mix on top. Freeze until hard, at least 2 hrs. Remove from freezer about 15 min before serving.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 6 servings | |
| Calories 547 | |
| Calories from Fat 236 | 43% |
| Total Fat 26.55g | 33% |
| Saturated Fat 13.82g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 734mg | 31% |
| Potassium 360mg | 10% |
| Total Carbs 71.98g | 19% |
| Dietary Fiber 4.8g | 16% |
| Sugars 33.85g | 23% |
| Protein 6.93g | 11% |
