Ice-Cream Pumpkin Pie
This frosty treat features two ice cream layers--chocolate chip and pumpkin. It's a novel approach for a Thanksgiving pie or a refreshing dessert on a summer night.
Ingredients
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18 graham cracker boards
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1/2 cup (1 stick) unsalted butter, melted
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2 tablespoons cinnamon sugar
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1 pint chocolate chip ice cream, softened
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1 pint vanilla ice cream, softened
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1 cup solid pack pumpkin
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Chocolate curls for garnish, optional
Directions
1.
Heat oven to 350 degrees F.
2.
In food processor, pulse graham crackers to form fine crumbs. Add butter and 1 tablespoon of the sugar; pulse to moisten crumbs. Press into bottom and up sides of a 9-inch deep-dish pie plate.
3.
Bake at 350 degrees F for 10 minutes. Remove to a rack; cool completely.
4.
Spread the softened chocolate chip ice cream over the bottom of the cooled crust. Freeze until hardened, about 3 hours.
5.
In a medium-size bowl, mix together the vanilla ice cream, pumpkin and remaining tablespoon of cinnamon sugar. Spread over the top of the frozen chocolate chip layer. Freeze 3 hours or overnight.
6.
To serve, garnish with chocolate curls if desired. If frozen overnight, let stand at room temperature for 15 minutes before serving. Makes 8 servings.
Nutrition information
Calories 381, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 96 mg, Sodium 139 mg, Carbohydrate 38 g, Fiber 2 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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