Anita's Tried & True Heart Healthy Recipes

Pumpkin Ice Cream Pie

Adapted from
8 servings

Crust: 1 c canned pumpkin 
1 1/2 c low-fat graham cracker crumbs 1/2 c light brown sugar, packed 
1/4 c light margarine, softened 1 tsp ginger 
3 tbsps granulated sugar 1/2 tsp cinnamon 
Filling: 1/2 tsp nutmeg 
1/2 gal low-fat vanilla ice cream, slightly softened 1 tbsp refrigerated orange juice 
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling. To prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice. Mix well. Pour into crust. Freeze until ready to serve.
Nutritional Analysis per serving (8 servings total)
Calories 400   %CFF 21 %
Total Fat 9 g   Saturated Fat 4 mg
Protein 9 g   Cholesterol 34 g
Carbohydrates 68 g   Sodium 269 mg
Sugars 48 g   Fiber 2 g

8.4 WW Points
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