Pumpkin Ice Cream Pie With Caramel Pecan Sauce Recipe

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Servings: 10

Ingredients

Cost per serving $0.88 view details

Directions

  1. Well. Press firmly in bottom and up sides of 9 inch pie pan. Chill 10 to 15 min. Meanwhile, in large bowl stir 1/2 tsp. cinnamon into ice cream. Spoon into crust. Freeze. In medium bowl, combine brown sugar, ginger, 1/2 tsp. cinnamon, cloves and pumpkin; blend well. Mix in whipped cream. Spoon over ice cream in crust. Freeze 3 hrs or possibly till hard. Let stand at room temperature 15 to 20 min before serving. In small saucepan, combine caramel topping and pecans. Cook over medium heat till thoroughly heated, stirring constantly. Serve hot over pie.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 119g
Recipe makes 10 servings
Calories 411  
Calories from Fat 194 47%
Total Fat 21.89g 27%
Saturated Fat 11.25g 45%
Trans Fat 0.0g  
Cholesterol 56mg 19%
Sodium 300mg 13%
Potassium 258mg 7%
Total Carbs 51.56g 14%
Dietary Fiber 1.4g 5%
Sugars 28.94g 19%
Protein 3.83g 6%
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