Try this Ginger Pumpkin Ice Cream recipe, or contribute your own.
Suggest a better descriptionCrush ginger snaps into coarse crumbs and put half the crumbs into the bottom of a 9x13x2 pan (you can also do it in individual muffin cups, but its a little more work). Combine pumpkin, sugar, pecans, spices and vanilla and fold into ice cream. Pour into pan and top with remaining crumbs. Cover and freeze. Cut into squares and top with whipped cream. Serves 20. Posted to FOODWINE Digest by Lyn Belisle
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Serving Size: 1 Serving (923g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3973 | ||
Calories from Fat: 1534 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 170.5g | 227 % | |
Saturated Fat 46.5g | 232 % | |
Monounsaturated Fat 83.1g | ||
Polyunsanturated Fat 31.9g | ||
Cholesterol 164.4mg | 51 % | |
Sodium 3179.5mg | 110 % | |
Potassium 2316.8mg | 61 % | |
Total Carbohydrate 594.2g | 175 % | |
Dietary Fiber 25.7g | 103 % | |
Sugars, other 568.5g | ||
Protein 40.3g | 58 % | |
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: 3973
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