Pumpkin Ice Cream Pie

Name: Pumpkin Ice Cream Pie
Yield: 8 servings
Ingredients: Crust:; 1 1/2 cups low-fat graham cracker crumbs; 1/4 cup margarine, softened; 3 tbsps granulated sugar; Filling:; 1/2 gal light vanilla ice cream, slightly softened; 1 cup canned pumpkin; 1/2 cup light brown sugar, packed; 1 tsp ginger; 1/2 tsp cinnamon; 1/2 tsp nutmeg; 1 tbsp refrigerated orange juice

Adapted from Welcome Home For The Holidays

Crust:
1 1/2 cups low-fat graham cracker crumbs
1/4 cup margarine, softened
3 tbsps granulated sugar
Filling:
1/2 gal light vanilla ice cream, slightly softened
1 cup canned pumpkin
1/2 cup light brown sugar, packed
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
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.

Posted: 8/25/1997

Pies

Rated by 1 users (5.00)

WW Points^* : 4.22

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 196 Calories from Fat 51 (26%)
% Daily Value *
Total Fat 6g	9%
Saturated Fat 1g	5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 2g
Cholesterol 0g	0%
Sodium 179mg	7%
Potassium 0mg	0%
Total Carbohydrate33g	11%
Dietary Fiber 1g	4%
Sugars 24g
Protein 2g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.