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Ice Cream Pumpkin Pie

Desserts, Holidays, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 8 servings per recipe.

  • 1 pint (2 cups) vanilla ice cream, softened
  • 1 cup canned pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup whipped topping
  • 1 9" baked pie shell


  1. Mix everything except pie shell in food processor until well blended.
  2. Pour mixture into baked pie shell and freeze until firm.

About This Recipe

This recipe combines pie and ice cream in one slice for a cool and creamy holiday dessert.

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