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Frozen Pumpkin Pie with Tequila Chocolate Topping

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Frozen Pumpkin Pie with Tequila Chocolate Topping
  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 8
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Try this cool new take on traditional pumpkin pie, with an easy-to-make pat-in crust made from gingersnaps and Cascadian Farm organic French vanilla almond granola.
By Inspired Taste
Created Oct 18, 2012

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For a nonalcoholic version, leave out the tequila.

Nutrition

Nutrition Facts are not available for this recipe
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