Frozen Pumpkin Pie with Tequila Chocolate Topping
Inspired Taste
Created Oct 18, 2012
Try this cool new take on traditional pumpkin pie, with an easy-to-make pat-in crust made from gingersnaps and Cascadian Farm organic French vanilla almond granola.
Frozen Pumpkin Pie with Tequila Chocolate Topping
- Prep Time 20 min
- Total 3 hr 20 min
- Servings 8
- Ingredients 14
Ingredients
Crust
- 30 gingersnap cookies
- 1 cup Cascadian Farm® organic French vanilla almond granola
- 2 tablespoons butter, melted
Filling
- 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
Topping
- 1/4 cup chocolate fudge topping
- 1 tablespoon gold tequila
- 1/2 cup whipping cream, whipped
Instructions
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Step1Heat oven to 350°F. In food processor, place cookies and granola. Cover; process, using on-and-off pulses, until fine crumbs form. Add melted butter; process until crumbs are moistened. Press mixture in bottom and up side of 9-inch springform pan.
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Step2Bake 6 to 8 minutes or until lightly browned. Cool on cooling rack.
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Step3In large bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt until blended. Add ice cream; stir until blended. Pour into cooled baked crust. Freeze 1 hour.
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Step4In small bowl, stir together fudge topping and tequila. Pour over pie. Freeze until firm, at least 2 hours.
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Step5About 20 minutes before serving, transfer pie from freezer to refrigerator. Run knife or small metal spatula around edge of pan; carefully remove side of pan. Cut pie into slices; serve with whipped cream.
Nutrition
Nutrition Facts are not available for this recipe
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