Pumpkin Ice Cream Pie Recipe

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0 votes | 710 views
Servings: 1

Ingredients

Cost per recipe $3.92 view details
  • 1 1/2 pt Vanilla ice cream - (3 c.)
  • 3 x Large eggs
  • 1 can Pumpkin - (15 ounce)
  • 3/4 c. Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Pumpkin pie spice
  • 2 x Unbaked 9-inch frzn pie shells
  •     (not deep dish)

Directions

  1. Preheat oven to 425 degrees. Remove ice cream from freezer; place near hot oven to soften.
  2. In a medium mixing bowl, beat Large eggs slightly. Stir in pumpkin. Stir in sugar, salt and pumpkin pie spice.
  3. If ice cream is still hard, place ice cream in microwave-safe bowl and microwave for 30 seconds on high. Add in ice cream to pumpkin mix; stir till ice cream is fully melted and mix is smooth. Pour into pie shells.
  4. Bake at 425 degrees for 15 min. Reduce oven temperature to 350 degrees; bake 30 min.
  5. Let cold on wire racks for 2 hrs, then refrigeratebefore serving.
  6. Yield: 2 pies.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 851g
Calories 1660  
Calories from Fat 528 32%
Total Fat 58.73g 73%
Saturated Fat 31.71g 127%
Trans Fat 0.0g  
Cholesterol 800mg 267%
Sodium 1689mg 70%
Potassium 1524mg 44%
Total Carbs 256.23g 68%
Dietary Fiber 3.9g 13%
Sugars 237.3g 158%
Protein 34.13g 55%
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