Luscious Pumpkin Ice Cream Pie recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 50 vanilla wafer cookies ½ cup walnuts ¼ cup butter, melted 2 tablespoons maple syrup 1 quart vanilla ice cream, softened 1 cup canned pumpkin puree 2 teaspoons pumpkin pie spice ¾ cup heavy cream 2 tablespoons granulated sugar 4 tablespoons shortening .66 cup semisweet chocolate chips
Nutrition Info
- 647.1 caloriescarbohydrate: 61.8 gcholesterol: 74.9 mgfat: 44.2 gfiber: 3.9 gprotein: 6.7 gsaturatedFat: 19.7 gservingSize: -sodium: 220.6 mgsugar: 29 gtransFat: : -unsaturatedFat: : -
Directions Luscious Pumpkin Ice Cream Pie
Directions
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In a blender or food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. Transfer to a 9 inch pie pan. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the pie pan to create a crust. Chill 10 minutes in the freezer.
In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust. Smooth top with a spatula. Chill 1 hour in the freezer, or until firm.
Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and pipe around the edge of the pie.
In a small saucepan over low heat, melt shortening and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes, or until firm.
Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie