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 Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
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
