Directions:
- Combine cookie crumbs with melted butter until evenly distributed.
- Press mixture into the bottom and slightly up the sides of a 9 springform pan.
- Refrigerate 10-15 minutes.
- Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
- Place in freezer until hard.
- Mix together pumpkin, sugar, cinnamon and nutmeg.
- Whip cream until stiff and fold into pumpkin mixture.
- Spoon over ice cream.
- With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
- Freeze until firm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.61 Kcal (551 kJ) | ||
| Calories from fat | 64.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.22g | 11% | |
|---|---|---|---|
| Cholesterol | 23.57mg | 8% | |
| Sodium | 16.47mg | 1% | |
| Potassium | 51.52mg | 1% | |
| Total Carbs | 16.74g | 6% | |
| Sugars | 15.68g | 63% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 0.69g | 1% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 226.06 Kcal (946 kJ) | ||
| Calories from fat | 111.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.4g | 11% | |
|---|---|---|---|
| Cholesterol | 40.49mg | 8% | |
| Sodium | 28.28mg | 1% | |
| Potassium | 88.49mg | 1% | |
| Total Carbs | 28.76g | 6% | |
| Sugars | 26.93g | 63% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 1.18g | 1% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 61mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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