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No-Bake Ice Cream Pumpkin Pie

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Bev A

"Since the 60s, this has been one of my favorite Thanksgiving deserts. I share as a tribute to my mother, now in late-stage Alzheimer's disease. She worked very hard to make holiday meals special, and made this pie each year. I never knew where she got the recipe."
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2 h 25 m servings 371 cals
Original recipe yields 8 servings (1 pie)

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  1. Beat egg in a bowl. Stir in sweetened condensed milk, cinnamon, salt, nutmeg, and ginger.
  2. Put water in a saucepan; sprinkle in gelatin, let stand 1 minute. Place saucepan over low heat; cook and stir until gelatin dissolves. Pour in milk mixture; increase heat to medium-low. Cook and stir until slightly thickened, 5 to 10 minutes. Remove from heat. Stir pumpkin in gently until combined.
  3. Spread 3/4-inch layer of ice cream into crust; cover with pumpkin mixture. Freeze until set, about 2 hours.

Nutrition Facts

Per Serving: 371 calories; 14.4 g fat; 55.1 g carbohydrates; 7.9 g protein; 47 mg cholesterol; 539 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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