Photo: Priscilla Du Preez
Frozen Pumpkin Pie
11 ingredients
30 min + 15 min
1 - 9 inch pie
openrecipes
"This wonderful new twist to the traditional pumpkin pie has vanilla ice cream in the bottom and is lined with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some crushed gingersnaps if you like."
Estimated Nutrition (whole recipe, rough)
234
Calories
1g
Protein
18g
Fat
17g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups crushed gingersnap cookies
- 1 tablespoon white sugar
- 1/4 cup butter, melted
- 1 cup pumpkin puree
- 1 cup white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups frozen whipped topping, thawed
- 2 cups vanilla ice cream, softened
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes