Luscious Pumpkin Ice Cream Pie recipe

1 servings

50 vanilla wafer cookies

1/2 cup walnuts

1/4 cup butter, melted

2 tablespoons maple syrup

1 quart vanilla ice cream, softened

1 cup canned pumpkin puree

2 teaspoons pumpkin pie spice

3/4 cup heavy cream

2 tablespoons granulated sugar

4 tablespoons shortening

2/3 cup semisweet chocolate chips

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.

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.

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.

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.

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