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

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    20 mins

    2 hrs 30 mins

    PSU Lioness's Note:

    This sounds really good with the rum raisin ice cream. Time is so long because of freezing but I swear it's super simple to make. I found this in the October 4, 2005 issue of Woman's Day. I'm mainly posting so I don't lose it. Enjoy.

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    Ingredients:

    Serves: 24

    Yield:

    pies

    Units: US | Metric

    Directions:

    1. 1
      Freeze pie crusts and a large metal bowl 10 minutes.
    2. 2
      Meanwhile, soften 2 pints ice cream at room temperature.
    3. 3
      Scrape ice cream and pie mix into chilled bowl; mix until blended (a potato masher works well).
    4. 4
      Divide between pie crusts. Freeze 2 hours, or until hard.
    5. 5
      Slightly soften remaining ice cream. Using an ice cream spade or scoop, top pies with ice cream.
    6. 6
      Freeze 30 minutes, or wrap airtight and freeze up to 1 month.
    7. 7
      Decorate with small candy pumpkins, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Ice Cream Pie

    Serving Size: 1 (49 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 106.0
     
    Calories from Fat 31
    29%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 153.7 mg
    6%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 3.1 g
    12%
    Sugars 5.3 g
    21%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    rum-raisin ice cream

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