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Frozen Pumpkin Pie Recipe

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"As a rule, I don't like pumpkin," admits Diane Hixon of Niceville, Florida. "But this light, melt-in-your-mouth pie is an exception!" Just fill a convenient graham cracker crust with a cool combination of canned pumpkin and vanilla ice cream for an unexpected taste sensation.
TOTAL TIME: Prep: 15 min. + freezing
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 6-8 servings

Ingredients

  • 3 cups vanilla ice cream, softened
  • 1 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon each ground cinnamon, ginger and nutmeg
  • 1 graham cracker crust (9 inches)

Nutritional Facts

1 serving (1 piece) equals 263 calories, 11 g fat (4 g saturated fat), 22 mg cholesterol, 240 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, combine ice cream, pumpkin, brown sugar, salt, cinnamon, ginger and nutmeg; mix well. Pour into crust. Freeze for 4 hours or until firm. Yield: 6-8 servings.
Originally published as Frozen Pumpkin Pie in Quick Cooking September/October 1998, p11

Nutritional Facts

1 serving (1 piece) equals 263 calories, 11 g fat (4 g saturated fat), 22 mg cholesterol, 240 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

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