First put a layer of soften ice cream in bottom of pie crusts. (about 1/2 inch thick or thicker, according to your preference) Refreeze. Stir together pumpkin, corn syrup, and spices. Fold in whipped topping. Spoon pumpkin mixture over ice cream. Freeze at least 2 hours before serving. This can be made a few days in advance. I just wrap it well. Posted to EAT-L Digest 17 Dec 96 From: Marietta J Slater
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|Serving Size: 1 Serving (473g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 443 (54%)|
|Amt Per Serving||% DV|
|Total Fat 49.2g||66 %|
|Saturated Fat 30.5g||152 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 184.6mg||57 %|
|Sodium 329.8mg||11 %|
|Potassium 1072.3mg||28 %|
|Total Carbohydrate 83.7g||25 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 79.8g|
|Protein 13.4g||19 %|
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Calories per serving: 817
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