- This topic has 1 reply, 1 voice, and was last updated November 4, 2014 at 12:00 am by .
- November 4, 2014 at 12:00 am #348210
Gluten-Free Ice Cream Pumpkin Pie
1 prepared gluten-free gingersnap pie crust recipe
1 cup unsweetened, no spice added, canned pumpkin puree
1/2 cup light brown cane sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 quart vanilla ice cream, thawed just until it is soft enough to stir
gluten-free hot fudge sauce (optional)
Make a gluten-free gingersnap pie crust. Place the pumpkin puree, sugar, cinnamon, ginger and nutmeg in a mixing bowl. Beat with an electric mixer until smooth and blended. Use a large spatula to fold in the slightly softened vanilla ice cream.
Pour the pumpkin ice cream mixture into prepared pie crust. Smooth the top. Drizzle with gluten-free hot fudge sauce (optional.)
Wrap pan tightly with plastic wrap. Freeze for several hours before serving, or up to 1 month before serving. Remove from freezer for about 10 minutes before cutting.
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