Try this Frosty Pumpkin Pie recipe, or contribute your own.
Suggest a better descriptionHeat oven to 375!F. Melt margarine in small saucepan. Remove from heat; stir in graham cracker crumbs. Reserve 1 tablespoon crumb mixture. Press remaining crumb mixture evenly in bottom and up sides of 9-inch pie pan. Bake at 375!F. for 8 to 10 minutes or until light golden brown. Cool. In large bowl, combine pumpkin, brown sugar and pumpkin pie spice; blend well. Fold in softened yogurt until well blended. Pour into baked crust. Sprinkle reserved crumbs over top. Freeze 2 hours or until firm. Let stand at room temperature at least 15 minutes before serving.8 to 10 servings. A quartet of herbs are superflavor boosters (and salt substitutes) in this speedier version of Thanksgiving turkey. From the files of Al Rice, North Pole Alaska. Feb 1994
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1126 | ||
Calories from Fat: 619 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.8g | 92 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 25.7g | ||
Polyunsanturated Fat 20.5g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 1304.4mg | 45 % | |
Potassium 795.8mg | 21 % | |
Total Carbohydrate 133.3g | 39 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 124.4g | ||
Protein 3.8g | 5 % | |
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: 1126
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