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Ingredientes
- 1Â 1/2 pt Vanilla ice cream - (3 c.)
- 3 x Large eggs
- 1 can Pumpkin - (15 ounce)
- 3/4 c. Granulated sugar
- 1/2 tsp Salt
- 1Â 1/2 tsp Pumpkin pie spice
- 2 x Unbaked 9-inch frzn pie shells
- Â Â (not deep dish)
Direcciones
- Preheat oven to 425 degrees. Remove ice cream from freezer; place near hot oven to soften.
- In a medium mixing bowl, beat Large eggs slightly. Stir in pumpkin. Stir in sugar, salt and pumpkin pie spice.
- If ice cream is still hard, place ice cream in microwave-safe bowl and microwave for 30 seconds on high. Add in ice cream to pumpkin mix; stir till ice cream is fully melted and mix is smooth. Pour into pie shells.
- Bake at 425 degrees for 15 min. Reduce oven temperature to 350 degrees; bake 30 min.
- Let cold on wire racks for 2 hrs, then refrigeratebefore serving.
- Yield: 2 pies.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 851g | |
| Calories 1660 | |
| Calories from Fat 528 | 32% |
| Total Fat 58.73g | 73% |
| Saturated Fat 31.71g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 800mg | 267% |
| Sodium 1689mg | 70% |
| Potassium 1524mg | 44% |
| Total Carbs 256.23g | 68% |
| Dietary Fiber 3.9g | 13% |
| Sugars 237.3g | 158% |
| Protein 34.13g | 55% |
