Luscious Pumpkin Ice Cream Pie recipe

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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 calories
carbohydrate: 61.8 g
cholesterol: 74.9 mg
fat: 44.2 g
fiber: 3.9 g
protein: 6.7 g
saturatedFat: 19.7 g
servingSize: -
sodium: 220.6 mg
sugar: 29 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

Recipe Yield

1 - 9 inch pie

Recipe Note

This pumpkin pie has a cookie crust, vanilla ice cream and pumpkin. It's served with whipped cream and chocolate curls. Yum!

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