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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Change-of-pace Pumpkin Pie

Date Added: January 27, 2013


1 1/2 Cups Graham Crackers crumbs
6 Tablespoons Butter melted
1 Tablespoon Sugar
1 Teaspoon Ginger ground
1 Pint Ice Cream vanilla softened
1 Cup Pumpkin canned
3/4 Cup Sugar
1/2 Teaspoon Ginger ground
1/2 Teaspoon Cinnamon (or more, to taste)
1/2 Teaspoon Salt to 1 ts
1/4 Teaspoon Nutmeg ground
1 Cup Cream whipping
1/2 Teaspoon Vanilla
1 Unit Pecan halves (optional)
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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 350F; 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.
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