Luscious Pumpkin Ice Cream Pie

This pumpkin pie has a cookie crust, vanilla ice cream and pumpkin. It's served with whipped cream and chocolate curls. Yum!

• Preparation Time: 1 hr 50 mins
• Total Time: 1 hr 50 mins
• Calories: 647 Calories

Ingredients

• 1 cup canned pumpkin puree
• ¼ cup butter, melted
• ⅔ cup semisweet chocolate chips
• 4 tablespoons shortening
• 1 quart vanilla ice cream, softened
• 2 teaspoons pumpkin pie spice
• ½ cup walnuts
• 2 tablespoons granulated sugar
• ¾ cup heavy cream
• 2 tablespoons maple syrup
• 50 vanilla wafer cookies

Recipe Instructions

Step 1

In a blender or food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. Transfer to a 9 inch pie pan. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the pie pan to create a crust. Chill 10 minutes in the freezer.

Step 2

In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust. Smooth top with a spatula. Chill 1 hour in the freezer, or until firm.

Step 3

Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and pipe around the edge of the pie.

Step 4

In a small saucepan over low heat, melt shortening and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes, or until firm.

Step 5

Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie