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Frost on the Pumpkin Pie | |||||||
Course : Pies Serves: 1 |
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Ingredients:
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Preparation / Directions:Mix together gingersnap crumbs and melted margarine. Press firmly against
bottom and sides of 9 inch pie pan. Bake at 350 degrees for 5 to 7 minutes.
Cool. In small pan, combine pumpkin, sugar and pumpkin pie spice. Cook
slowly until mixture is heated through; cool. Fold pumpkin mixture into
softened ice cream. Pour into cooled gingersnap crust. Freeze pie 4 to 6
hours or overnight. Garnish with whipped cream.
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Nutritional Information:1089 Calories (kcal); 20g Total Fat; (16% calories from fat); 14g Protein; 222g Carbohydrate; 0mg Cholesterol; 1235mg Sodium | |||||||