Frozen Pumpkin Pie with Tequila Chocolate Topping

 

30

gingersnap cookies

1

cup Cascadian Farm® organic French vanilla almond granola

2

tablespoons butter, melted

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

1/4

cup chocolate fudge topping

1

tablespoon gold tequila

1/2

cup whipping cream, whipped

• 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.