Try this Sullys Pumpkin Pie recipe, or contribute your own.
Suggest a better descriptionSpread ice cream in cooled pie shell. Place in freezer. Mix pumpkin with sugar, salt, spices, and vanilla. Whip 1 cup of the whipping cream until stiff and fold into pumpkin mixture. Pour this over ice cream; cover with foil; and return to freezer for 4 hours. Put almonds and 1/4 c of sugar in skillet. Stir over low heat until nuts are carmelized. Put almonds on a greased cookie sheet. When they are cool, break apart. Before serving whip rest of cream, and spread on top of pie. Garnish with almonds. Good especially after a heavy Thanksgiving dinner. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. John D. Amos Posted to Bakery-Shoppe Digest V1 #405 by Bill Spalding
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 838 | ||
Calories from Fat: 130 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 20.6mg | 6 % | |
Sodium 6.3mg | 0 % | |
Potassium 154.5mg | 4 % | |
Total Carbohydrate 180.5g | 53 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 177.7g | ||
Protein 4.2g | 6 % | |
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: 838
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