Directions:
- Spread ice cream into the crust; freeze for 2 hours or until firm.
- In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
- Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.41 Kcal (2246 kJ) | ||
| Calories from fat | 273.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.36g | 47% | |
|---|---|---|---|
| Cholesterol | 56.02mg | 19% | |
| Sodium | 190.97mg | 8% | |
| Potassium | 280.61mg | 6% | |
| Total Carbs | 48.14g | 16% | |
| Sugars | 28.28g | 113% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.4mg | 8% | |
| Calcium | 155.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 233.69 Kcal (978 kJ) | ||
| Calories from fat | 119.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 47% | |
|---|---|---|---|
| Cholesterol | 24.4mg | 19% | |
| Sodium | 83.2mg | 8% | |
| Potassium | 122.25mg | 6% | |
| Total Carbs | 20.97g | 16% | |
| Sugars | 12.32g | 113% | |
| Dietary Fiber | 0.8g | 7% | |
| Protein | 2.7g | 12% | |
| Vitamin C | 0.7mg | 3% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.6mg | 8% | |
| Calcium | 67.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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