** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. CRUST: Mix all ingredients in a medium bowl; press firmly into the bottom of a 9 inch pie plate.
2. Make for 15 minutes at 350øF; cool completely and refrigerate until ready to fill.
3. FILLING: Spread ice cream over crust and freeze until ice cream is firm.
4. Blend the pumpkin, sugar, spices and salt in a large bowl.
5. In another bowl, beat the cream and vanilla until soft peaks form.
6. Fold the whipped cream into the pumpkin mixture.
7. Spread on top of the ice cream and crust, forming peaks.
8. Place pecans on top. Freeze until set. Soften in refrigerator slightly before serving.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners, Pecan allergies.