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Frozen Pumpkin Pie with Tequila Chocolate Topping
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Prep Time:
20 minutes
Total Time:
3 hours 20 minutes
Elevate pumpkin pie with a unique crust using gingersnaps and Cascadian Farm organic French vanilla almond granola - a delicious twist on a classic favorite.
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 350°F. In a food processor, pulse cookies and granola until fine crumbs form. Add melted butter and pulse until crumbs are moistened. Press mixture into the bottom and up the sides of a 9-inch springform pan.
  • Bake for 6 to 8 minutes, or until lightly golden. Allow to cool on a wire rack.
  • Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until well mixed. Gently fold in the ice cream until fully incorporated. Transfer the mixture into the cooled baked crust and freeze for 1 hour.
  • Combine fudge topping and tequila in a small bowl, then pour over the pie. Freeze for at least 2 hours until firm.
  • About 20 minutes before serving, move the pie from the freezer to the refrigerator. Use a knife or small metal spatula to gently loosen the pie from the pan's edges, then remove the side of the pan. Slice the pie and serve with whipped cream.

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