Frozen Pumpkin Pie with Tequila Chocolate Topping

Bloggers Adam and Joanne Gallagher from Inspired Taste turn the traditional pumpkin pie on its head and make it into an ice cream pie with a tequila chocolate topping.

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Prep Time 20 min
Total Time 3 hr 20 min
Servings 8

Ingredients

Crust

30: gingersnap cookies

1: cup Cascadian Farm® organic French vanilla almond granola

2: tablespoons butter, melted

Filling

1: can (15 oz) pumpkin (not pumpkin pie mix)

1/3: cup packed brown sugar

1/2: teaspoon ground cinnamon

1/4: teaspoon ground ginger

1/4: teaspoon ground nutmeg

1/4: teaspoon ground cloves

1/4: teaspoon salt

1: quart (4 cups) vanilla ice cream, softened

Topping

1/4: cup chocolate fudge topping

1: tablespoon gold tequila

1/2: cup whipping cream, whipped

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Directions

1 Heat oven to 350°F. In food processor, place cookies and granola. Cover; process, using on-and-off pulses, until fine crumbs form. Add melted butter; process until crumbs are moistened. Press mixture in bottom and up side of 9-inch springform pan.
2 Bake 6 to 8 minutes or until lightly browned. Cool on cooling rack.
3 In large bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt until blended. Add ice cream; stir until blended. Pour into cooled baked crust. Freeze 1 hour.
4 In small bowl, stir together fudge topping and tequila. Pour over pie. Freeze until firm, at least 2 hours.
5 About 20 minutes before serving, transfer pie from freezer to refrigerator. Run knife or small metal spatula around edge of pan; carefully remove side of pan. Cut pie into slices; serve with whipped cream.

EXPERT TIPS

Expert Tips

If you don’t have a food processor, place gingersnaps and granola in a resealable food-storage plastic bag and crush with a rolling pin or flat side of meat mallet until fine crumbs form. Then mix the crumbs in a bowl with the melted butter.

For a nonalcoholic version, leave out the tequila.

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