Directions:
- Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
- Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
- In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
- In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
- For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
- Decorate with additional whipped cream if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.14 Kcal (1604 kJ) | ||
| Calories from fat | 148.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.45g | 25% | |
|---|---|---|---|
| Cholesterol | 45.54mg | 15% | |
| Sodium | 252.44mg | 11% | |
| Potassium | 218.53mg | 5% | |
| Total Carbs | 55.03g | 18% | |
| Sugars | 27.44g | 110% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 4.46g | 9% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 2.8mg | 16% | |
| Calcium | 93.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 252.64 Kcal (1058 kJ) | ||
| Calories from fat | 97.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 25% | |
|---|---|---|---|
| Cholesterol | 30.03mg | 15% | |
| Sodium | 166.46mg | 11% | |
| Potassium | 144.1mg | 5% | |
| Total Carbs | 36.29g | 18% | |
| Sugars | 18.09g | 110% | |
| Dietary Fiber | 0.75g | 5% | |
| Protein | 2.94g | 9% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 1.9mg | 16% | |
| Calcium | 61.5mg | 9% | |
* 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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