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.
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.
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.
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