Directions:
- Combine cream, milk and sugar, whisk until combined.
- Add pumpkin pie filling to the cream mixture.
- Add to ice cream maker, churn 20-25 minutes.
- Spoon pumpkin pie ice cream into the graham cracker crust, smooth out and freeze for at least 3 hours.
- Smooth out the pumpkin ice cream:
- Whip cream with sugar and vanilla until stiff peaks are formed.
- Once the pumpkin ice cream pie is frozen, cut into 8ths and top with whipped cream and maple syrup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.02 Kcal (1629 kJ) | ||
| Calories from fat | 201.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.37g | 34% | |
|---|---|---|---|
| Cholesterol | 62.26mg | 21% | |
| Sodium | 226.53mg | 9% | |
| Potassium | 167.16mg | 4% | |
| Total Carbs | 44.85g | 15% | |
| Sugars | 21.59g | 86% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 3.39g | 7% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 89.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 246.61 Kcal (1033 kJ) | ||
| Calories from fat | 127.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.18g | 34% | |
|---|---|---|---|
| Cholesterol | 39.47mg | 21% | |
| Sodium | 143.6mg | 9% | |
| Potassium | 105.96mg | 4% | |
| Total Carbs | 28.43g | 15% | |
| Sugars | 13.69g | 86% | |
| Dietary Fiber | 2.45g | 15% | |
| Protein | 2.15g | 7% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 0.7mg | 6% | |
| Calcium | 56.5mg | 9% | |
* 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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