Try this Frozen Pumpkin Crumble recipe, or contribute your own.Suggest a better description
Preheat oven to 375F. Combine crust ingredients in bowl and mix well. Set aside 1/4 cup for topping. Pat remaining mixture into 9" round pie pan or oven proof dish. Bake 10 minutes. Cool. Mix together all filling ingredients (ice cream should be softened) with fork or large spoon. Turn into cooled pie shell; smooth top with knife. Sprinkle reserved crumbs mixture on top. Freeze till firm, at least 2 hours. Remove from freezer about 15 minutes before serving. Less filling than pumpkin pie
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 159 (58%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||24 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.7mg||13 %|
|Sodium 270.1mg||9 %|
|Potassium 190.5mg||5 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 26.1g|
|Protein 2.7g||4 %|
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Calories per serving: 275
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