Because I am not too fond of pumpkin pies, I use this instead for holidays.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup brown sugar
- ¼ cup melted butter
- 1 (15 ounce) can pure pumpkin
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 1 quart vanilla ice cream, softened
- 1 cup whipped cream
- 1 tablespoon confectioners' sugar
Directions
Step 1
Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9×9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
Step 2
Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 385 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat12g | 60% |
Cholesterol65mg | 22% |
Sodium400mg | 17% |
Total Carbohydrate49g | 18% |
Dietary Fiber3g | 10% |
Total Sugars37g | |
Protein4g | |
Vitamin C3mg | 14% |
Calcium131mg | 10% |
Iron2mg | 8% |
Potassium299mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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