Here’s a different pumpkin pie for your
holiday: made with pumpkin ice cream
or frozen yogurt.
||If you’re looking for something special beyond the traditional pumpkin pie, how about an ice cream or frozen yogurt pumpkin pie? This recipe, created by Louise McLane, comes to us from our favorite frozen yogurt purveyor, Sweet Scoops (read the review of this fabulous probiotic yogurt). Just scoop the ice cream or frozen yogurt into a pie shell and top with toffee bits, chopped walnuts and a chocolate drizzle.
Gingersnap Crumb Crust Ingredients
– 4 tablespoons unsalted butter, melted
– 1½ cups gingersnap crumbs (24 small gingersnaps, crushed and pulsed in a food processor until finely ground)
– 2 tablespoons sugar
– 1/8 teaspoon salt
1. Put oven rack in middle position and preheat oven to 350°F.
2. Lightly butter a 9″ pie pan. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie pan.
3. Bake until crisp, 12 to 15 minutes. Cool on a rack to room temperature.
– 2 pints Sweet Scoops Pumpkin Frozen Yogurt or your favorite pumpkin ice cream, softened until spreadable
1. Spoon softened frozen yogurt evenly into pie shell.
2. Place in freezer while preparing topping.
– 1 cup walnuts, toasted, chopped
– 1 cup toffee bits (you can use a Skor bar)
– Mix together walnuts and toffee bits. Sprinkle liberally and evenly on top of pie.
– Press slightly into frozen yogurt or ice cream to adhere. Return pie to freezer while preparing glaze.
Bittersweet Chocolate Glaze Ingredients
– 2 ounces (2 squares) bittersweet chocolate
– 2 tablespoons butter
1. Melt the chocolate and butter in a small bowl over hot water on moderate heat (do not let the bottom of the bowl touch the water), stirring until completely smooth.
2. With a spoon, drizzle spoonfuls of the glaze over the pie in a zigzag pattern.
3. Return pie to freezer for a half hour before serving, or until glaze starts to look dull.
4. Alternative: Instead of chocolate glaze, serve with a drizzle of your favorite chocolate sauce.