Freezer Pumpkin Pie Recipe

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Ingredients:

Serving

1 cup ground pecans
1/2 cup finely crushed gingersnaps
1/4 cup sugar
1/4 cup butter, softened
filling:
1 cup canned pumpkin
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 quart vanilla ice cream, slightly softened

Directions:

In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450° for 5 minutes. Cool completely.
In a bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. Yield: 6-8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	860.45 Kcal (3603 kJ)
Calories from fat	505.8 Kcal
		% Daily Value*
Total Fat	56.2g	86%
Cholesterol	89.73mg	30%
Sodium	427.52mg	18%
Potassium	662.15mg	14%
Total Carbs	85.04g	28%
Sugars	62.58g	250%
Dietary Fiber	6.88g	28%
Protein	11.96g	24%
Vitamin C	3.6mg	6%
Vitamin A	0.5mg	17%
Iron	3mg	17%
Calcium	276.1mg	28%

Amount Per 100 g
Calories	295.21 Kcal (1236 kJ)
Calories from fat	173.53 Kcal
		% Daily Value*
Total Fat	19.28g	86%
Cholesterol	30.79mg	30%
Sodium	146.67mg	18%
Potassium	227.17mg	14%
Total Carbs	29.18g	28%
Sugars	21.47g	250%
Dietary Fiber	2.36g	28%
Protein	4.1g	24%
Vitamin C	1.2mg	6%
Vitamin A	0.2mg	17%
Iron	1mg	17%
Calcium	94.7mg	28%

* 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.

Tastes

salty
savory
bitter
sweet

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