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Ingredientes
- 1Â 1/2 c. Gingersnap cookies crushed
- 1/4 c. Butter or possibly margarine melted
- 1/2 tsp Cinnamon
- 1 pt Vanilla ice cream softened
- 3/4 c. Brown sugar
- 1/2 tsp Ginger
- 1/2 tsp Cinnamon
- 1/4 tsp Cloves
- 1 c. Pumpkin
- 1 c. Whipping cream whipped
- 1 c. Caramel ice cream topping
- 1/2 c. Pecans minced
Direcciones
- Well. Press firmly in bottom and up sides of 9 inch pie pan. Chill 10 to 15 min. Meanwhile, in large bowl stir 1/2 tsp. cinnamon into ice cream. Spoon into crust. Freeze. In medium bowl, combine brown sugar, ginger, 1/2 tsp. cinnamon, cloves and pumpkin; blend well. Mix in whipped cream. Spoon over ice cream in crust. Freeze 3 hrs or possibly till hard. Let stand at room temperature 15 to 20 min before serving. In small saucepan, combine caramel topping and pecans. Cook over medium heat till thoroughly heated, stirring constantly. Serve hot over pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 10 servings | |
| Calories 411 | |
| Calories from Fat 194 | 47% |
| Total Fat 21.89g | 27% |
| Saturated Fat 11.25g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 300mg | 13% |
| Potassium 258mg | 7% |
| Total Carbs 51.56g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 28.94g | 19% |
| Protein 3.83g | 6% |
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