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    You are in: Home / Recipes / Pumpkin Ice Cream Cake Recipe
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    Pumpkin Ice Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    She-is-tappin's Note:

    A nice change from pumpkin pie. It can be decorated with walnut halves and drizzled with maple syrup or served as is. I would recommend removing it from the freezer about 15-20 minutes before serving and dipping the knife in hot water before cutting it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine cookie crumbs with melted butter until evenly distributed.
    2. 2
      Press mixture into the bottom and slightly up the sides of a 9" springform pan.
    3. 3
      Refrigerate 10-15 minutes.
    4. 4
      Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
    5. 5
      Place in freezer until hard.
    6. 6
      Mix together pumpkin, sugar, cinnamon and nutmeg.
    7. 7
      Whip cream until stiff and fold into pumpkin mixture.
    8. 8
      Spoon over ice cream.
    9. 9
      With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
    10. 10
      Freeze until firm.

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    Ratings & Reviews:

    • on November 16, 2009

      55

      Very easy and very good. Everyone enjoyed this. I made extra gingersnap crust and baked it on a cookie sheet for 5 minutes to crumble on top. I also baked the crust for 8 minutes at 375 to make it more crunchy. Thanks so much for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2009

      55

      This was TDF. It will be going into my Thanksgiving dessert menu. My whole family was in agreeement, this was awesome. Thank you

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Ice Cream Cake

    Serving Size: 1 (168 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 467.9
     
    Calories from Fat 216
    46%
    Total Fat 24.0 g
    36%
    Saturated Fat 13.9 g
    69%
    Cholesterol 78.8 mg
    26%
    Sodium 298.8 mg
    12%
    Total Carbohydrate 60.0 g
    20%
    Dietary Fiber 1.4 g
    5%
    Sugars 40.2 g
    161%
    Protein 5.6 g
    11%

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