Pumpkin Pie Ice cream

Ingredients:

  • 1 (15 oz.) can pumpkin
  • 1 cup milk
  • 1 egg
  • 2 egg whites
  • 3 tablespoons Stevia
  • ½ cup honey or maple syrup
  • 2 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice
  • 3 oz. water
  • 2/3 cup vanilla or chocolate FitFreeze (one sample package) or your fav healthy food ice cream (here’s a site to help you decide if you don’t already have a fav!)

Directions:

  1. Order your FREE FitFreeze here!
  2. Preheat oven to 425 degrees Fahrenheit. Mix pumpkin, milk, and egg/egg whites until smooth.
  3. Gradually stir in Stevia, honey, and vanilla.
  4. Add the pumpkin pie spice, stir, and pour into a baking dish and spread evenly.
  5. Bake in the oven for 15 minutes then reduce the temperature to 350 degrees and bake for another 40-45 minutes.
  6. Let cool while you make your FitFreeze ice cream.
  7. Pour water into a blender with FitFreeze powder and mix for about 30 seconds.
  8. Add 1/8 of the pumpkin pie to the blender and mix on low for an additional 10 seconds. Freeze the remainder of the pie to use in this ice cream recipe another time.
  9. Pour mixture into small containers (or popsicle molds) and freeze. Let thaw until desired ice cream texture and enjoy!

Nutritional Info (for only the FitFreeze Ice Cream):

Serves: 4

Serving size: 1/2 cup

Calories: 174

Fat: 6 g

Protein: 12 g

Carbs: 26 g

Fiber: 8 g

Sugar: 12 g
For 8 servings: use 1/4 of the pumpkin pie, 3/4 cup (6 oz.) water, and 1 1/3 cup FitFreeze.

For 16 servings: use 1/2 of the pumpkin pie, 1 1/2 cup (12 oz.) water, and 2 2/3 cups FitFreeze.

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