Pumpkin Frozen Yogurt Or Pumpkin Ice Cream Pie Recipe - The Nibble Webzine Of Food Adventures Pumpkin Frozen Yogurt Or Pumpkin Ice Cream Pie Recipe
 
 
 
 
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Pumpkin Frozen Yogurt Or Pumpkin Ice Cream Pie Recipe

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[1] Here’s a different pumpkin pie for your holiday: made with pumpkin ice cream or frozen yogurt.


[2] Graeter’s, one of our favorite of the smaller brands, has a limited-edition pumpkin ice cream (photo © Graeter’s).


[3] Check your supermarket for pumpkin pie ice cream from Edy’s/Dreyer’s. Bonus: It’s their light (lower fat) variety. (photo © Dreyer’s).


[4] You can buy gingersnaps or make them, with this recipe (photo © McCormick).

 

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 one of our favorite frozen yogurt purveyors, Sweet Scoops. The stores are filled with ice cream and yogurt in seasonal flavors.

Just scoop the frozen delight into a pie shell and top it with toffee bits, chopped nuts, and a chocolate and/or caramel drizzle.

Of course, the pie will taste that much better if you use the gingersnap crumb crust below.
 
 
RECIPE: PUMPKIN ICE CREAM PIE

The best nuts to use in this recipe are hazelnut, pecans or walnuts. If you want to omit the nuts, substitute unshelled pumpkin seeds.

We added some raisins to the mix, for a flavor counterpoint.
 
Ingredients For The Filling

  • 2 pints pumpkin ice cream or frozen yogurt
  • Chocolate glaze (recipe below) or purchased chocolate sauce/fudge sauce
  • Toppings: toffee bits, nut, crushed crystallized ginger, etc.
  • Optional: whipped cream or marshmallow cream
  •  
    For The Gingersnap Crumb Crust

  • 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
  •  
    For The Chocolate Glaze

  • 2 ounces (2 squares) bittersweet chocolate
  • 2 tablespoons butter
  •  
    Preparation

    1. BAKE the crust. Place an oven rack in the middle position and preheat the oven to 350°F.

    2. LIGHTLY BUTTER a 9″ pie pan. Stir together all crust ingredients in a bowl and press evenly on the bottom and up the sides of the pie pan.

    3. BAKE until crisp, 12 to 15 minutes. Cool on a rack to room temperature. As it cools, set the ice cream on the counter to soften.

    4. SPOON the softened ice cream evenly into the cooled pie shell. Place in the freezer while you prepare the topping.

    5. MIX together the nuts and toffee bits. Sprinkle liberally and evenly on top of the pie. Press them slightly into the surface to adhere. Return the pie to the freezer while you prepare the glaze.

    6. MELT the chocolate and butter in a double boiler or a small bowl over a pan of hot water on moderate heat. Either way, do not let the bottom of the bowl touch the water. Stir until completely smooth.

    7. USE a spoon to drizzle spoonfuls of the glaze over the pie in a zigzag pattern.

    8. RETURN the pie to the freezer before serving, for a half-hour or until the glaze starts to look dull.
     
     
    > THE HISTORY OF ICE CREAM

    > THE HISTORY OF PUMPKIN PIE

    > THE HISTORY OF PUMPKIN

     

     

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