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Ingredients
US|METRIC
6 SERVINGS
- 15 oz. butternut squash (puree)
- 1 2/3 cups heavy whipping cream
- 2/3 cup sugar
- 1 tsp. vanilla extract
- 1 1/2 tsp. pumpkin pie spice
- 1 granny smith apple (finely chopped)
- 1 pie crust (store-bought)
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Directions
- Freeze your KitchenAid® Ice Cream Maker overnight on the coldest freezer setting.
- Preheat oven to 450°F. Grease a KitchenAid® Muffin Pan with nonstick cooking spray.
- Roll out the pie crust and use a small bowl to stamp out circles. Press the pie crust into and up the sides of the Muffin Pan.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium210mg9% |
| Potassium360mg10% |
| Protein4g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber3g12% |
| Sugars27g |
| Vitamin A170% |
| Vitamin C30% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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