Pumpkin Ice Cream Pie Recipe

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Pumpkin Ice Cream Pie
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Ingredients:

Directions:

  1. Beat pumpkin mix and ice cream together.
  2. Spoon mix into pie crust.
  3. Freeze for 1 hour.
  4. In a sauce pan heat the brown sugar ans butter until boiling.
  5. Remove from heat and then drizzle over pie.
  6. Place back in the freezer until pie sets, firm.
  7. Before serving let the pie set at room temp for 15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 318.43 Kcal (1333 kJ)
Calories from fat 135.9 Kcal
% Daily Value*
Total Fat 15.1g 23%
Cholesterol 33.66mg 11%
Sodium 166.67mg 7%
Potassium 167.58mg 4%
Total Carbs 43.23g 14%
Sugars 29.88g 120%
Dietary Fiber 1.33g 5%
Protein 3.58g 7%
Vitamin C 0.7mg 1%
Iron 0.9mg 5%
Calcium 95.9mg 10%
Amount Per 100 g
Calories 309.56 Kcal (1296 kJ)
Calories from fat 132.12 Kcal
% Daily Value*
Total Fat 14.68g 23%
Cholesterol 32.72mg 11%
Sodium 162.03mg 7%
Potassium 162.91mg 4%
Total Carbs 42.03g 14%
Sugars 29.04g 120%
Dietary Fiber 1.3g 5%
Protein 3.48g 7%
Vitamin C 0.7mg 1%
Iron 0.8mg 5%
Calcium 93.2mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

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