luscious pumpkin ice cream pie

Ingredients

• Servings: 1
• 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 spice
• 3/4 cup heavy cream
• 2 tablespoons granulated sugar
• 4 tablespoons shortening
• 2/3 cup semisweet chocolate chips

Recipe

Preparation Time: 50 mins Ready Time: 1 hr 50 mins


• 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 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 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