Directions:
- Preheat oven to 300 degrees F (150 degrees C).
- In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
- In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
- Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3381.82 Kcal (14159 kJ) | ||
| Calories from fat | 1203.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 133.73g | 206% | |
|---|---|---|---|
| Cholesterol | 330.22mg | 110% | |
| Sodium | 3328.5mg | 139% | |
| Potassium | 2197.72mg | 47% | |
| Total Carbs | 518.71g | 173% | |
| Sugars | 295.99g | 1184% | |
| Dietary Fiber | 12.65g | 51% | |
| Protein | 40.89g | 82% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 21.4mg | 119% | |
| Calcium | 920.6mg | 92% | |
| Amount Per 100 g | |||
| Calories | 269.4 Kcal (1128 kJ) | ||
| Calories from fat | 95.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 206% | |
|---|---|---|---|
| Cholesterol | 26.31mg | 110% | |
| Sodium | 265.16mg | 139% | |
| Potassium | 175.08mg | 47% | |
| Total Carbs | 41.32g | 173% | |
| Sugars | 23.58g | 1184% | |
| Dietary Fiber | 1.01g | 51% | |
| Protein | 3.26g | 82% | |
| Vitamin C | 0.6mg | 12% | |
| Iron | 1.7mg | 119% | |
| Calcium | 73.3mg | 92% | |
* 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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