Thursday, November 15, 2012

Pumpkin Pie and A la Mode...

...all in one!
I am not a big dessert lover, but pumpkin pie is one of my all time favorite holiday treats!  My grandma R made the best pumpkin pie I've ever tasted because of her perfectly flaky crust, but my best pumpkin pie treat came in ice cream form.  While vacationing in Door County, Wisconsin as a kid we visited a local ice cream parlor and, much to my delight, I discovered pumpkin pie flavored ice cream.  Even as a child I was intrigued by the savory-sweet heavily spiced ice cream and could not have been happier to unearth large chunks of flaky pie crust with every lick!  I've often wondered if I over remember that ice cream cone, but after whipping up my own batch of pumpkin pie ice cream yesterday, I can say without reservation that I do not.  This simple treat is utterly divine and would serve as a perfect way to preserve your leftover Thanksgiving pumpkin pie!  Go on, give it a try!

Pumpkin Pie and a la Mode All in One Ice Cream

1 quart Breyers All Natural Vanilla Ice Cream
1 9" Pumpkin Pie
Crushed Gingersnaps, Mint Sprigs, and/or Chocolate Sauce (optional)

Allow the ice cream to soften at  room temperature until very soft, but not fully melted.  Scrape the pumpkin filling from the crust and fold it into the softened ice cream.  Roughly chop  the crust and fold it into the ice cream mixture (reserve some for garnish if desired).  Refreeze.

When ready to serve scoop the ice cream into serving dishes and garish with reserved crust, crushed ginger snaps, mint springs and chocolate sauce if desired.


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