Ingredients
Crust:
1 1/2 cups crushed ginger snaps
1 tablespoon GOLDEN BLOSSOM HONEY
1/4 cup butter, melted
Filling:
1 pint vanilla ice cream, softened
1 cup heavy cream
1/2 teaspoon vanilla
1 cup canned pumpkin (not pie filling)
1/2 cup GOLDEN BLOSSOM HONEY
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
additional whipped cream for garnish, optional
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 300°. Spray a 9-inch pie plate with non-stick cooking spray.
Crust:
Combine crushed ginger snaps, honey and butter. Press into the bottom and up sides of prepared pan. Bake 12-15 minutes. Remove to rack to cool.
Filling:
Spoon ice cream evenly into cooled crust. Place in freezer while preparing pumpkin.
Whip cream and vanilla until soft peaks form.
In a large bowl, whisk together pumpkin, honey and spices. Gently fold in whipped cream. Spoon over ice cream. Freeze at least 8 hours.
To serve, pipe additional whipped cream around edge of pie before slicing.
Serves: 8
Crust:
Combine crushed ginger snaps, honey and butter. Press into the bottom and up sides of prepared pan. Bake 12-15 minutes. Remove to rack to cool.
Filling:
Spoon ice cream evenly into cooled crust. Place in freezer while preparing pumpkin.
Whip cream and vanilla until soft peaks form.
In a large bowl, whisk together pumpkin, honey and spices. Gently fold in whipped cream. Spoon over ice cream. Freeze at least 8 hours.
To serve, pipe additional whipped cream around edge of pie before slicing.
Serves: 8
