Try this Freezer Pumpkin Pie recipe, or contribute your own.
Suggest a better descriptionIn a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well. Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool completely. In a mixing 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. Makes 8 servings. Source: Vera Reid of Laramie, Wyoming, Home Cooking Magazine * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to MC-Recipe Digest V1 #705 by Lisa Clarke
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 359 | ||
Calories from Fat: 141 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 119mg | 4 % | |
Potassium 147.5mg | 4 % | |
Total Carbohydrate 57g | 17 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 52.7g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 359
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