Pumpkin Gelato Pie

Nutrition Facts

Serving Size 1 SLICE

Calories 406

Calories from Fat 1

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 16.2g

25%

Sat. Fat 8.9g

- - -%

Trans Fat 0.3g

Cholesterol 47mg

- - -%

Sodium 201.7mg

Amount/Serving

%DV*

Tot. Carb. 57.9g

18%

Dietary Fiber 1.9g

Sugars 38.5g

Includes 1g Added Sugars

Protein 9.2g

Vitamin D - 1.9mcg - 0%

Calcium - 212.9mg - 21%

Iron - 1.9mg - 23%

Potassium - 368.6mg - 8%

INGREDIENTS: Yellow Gelato Base (WHOLE MILK (milk, vitamin D3 ), SUGAR (sugar), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), DIAMANT 50 (dextrose, nonfat milk, mono- and diglycerides of fatty acids, carboxymethylcellulose, locust bean gum, guar gum, reduced minerals whey, natural flavors presence: dairy & products thereof (including lactose), corn and products thereof), Ovissimo (EGG YOLKS (egg yolks contains: eggs), SUGAR (sugar)), NONFAT MILK SOLIDS (nonfat dry milk, vitamin a palmitate, vitamin d3 contains: milk ), DEXTROSE (dextrose monohydrate presence of corn and products thereof)), PUMPKIN (pumpkin), PIE CRUST (enriched unbleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), palm oil, water, sugar, maltodextrin, corn starch, soy flour, dextrose, salt, baking soda contains: wheat, soy), CINNAMON (cinnamon. ), NUTMEG (nutmeg), ALLSPICE (ground allspice. ), GINGER (ground ginger ), KOSHER SALT (salt, yellow prussiate of soda), CLOVES (cloves. )

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.