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.
SAVE ON THIS RECIPE!
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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