
1/3

2/3

3/3
100%
2
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories461.6 kcal (23%)
Total Fat31.5 g (45%)
Carbs42.7 g (16%)
Sugars29.4 g (33%)
Protein6.5 g (13%)
Sodium134.9 mg (7%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

1 ½ cupsgingersnap cookies
finely crushed

1 cupchopped pecans
finely, toasted

⅓ cupbutter
melted

1 envelopeunflavored gelatin

¼ cupwater
cold

½ cupbrown sugar
packed

½ cuphalf-and-half cream

3egg yolks
large

1 x 15 ouncescan pumpkin
solid-pack

2 teaspoonspumpkin pie spice

2 cupswhipped topping

¼ cupbutterscotch-caramel ice cream topping

½ cupchopped pecans toasted
Instructions
Step 1
Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.
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