Skinny Land

Thanksgiving Recipe

Pumpkin Ice Cream Pie with Maple Whipped Cream

Ingredients

SERVES: 6, very generously
TIME: 20 minutes + at least 3 hours in the freezer

1 cup of graham cracker crumbs (about 1 sleeve, ground in the food processor)

1 tablespoon sugar

5 tablespoons melted butter

1 pint vanilla ice cream, softened
 1 can pureed pumpkin (or 1-3/4 cups fresh)

1/4 teaspoon each ground allspice, cinnamon, nutmeg and cloves

Maple Whipped Cream (see recipe below)
 
Preheat the oven to 350º F.

Preparation Method Click Here…

Combine the graham cracker crumbs, sugar and melted butter in a pie pan (why bother washing a mixing bowl?). Mix together with your fingers and then press evenly to cover the bottom and sides of the pan. It helps to press the mixture with the bottom of a small measuring cup. Bake for ten minutes or until light brown. Let cool while you prepare the filling.

In a large bowl, beat together the ice cream, pumpkin and spices. Spread evenly into the cooled pie shell and stick in the freezer for at least three hours before serving. When ready to serve, spread the top with Maple Whipped Cream.

Maple Whipped Cream

 
Maple syrup is one of the great North American ingredients and is one of the healthiest ways to sweeten things. I put it in nearly everything, including this heavenly whipped cream.

SERVES: enough for one pie
TIME: 5 minutes

1 cup heavy cream

2-3 tablespoons real Vermont maple syrup
  
Whip the cream using a standing mixer, handheld mixer or whisk (a bit of a workout!) until stiff peaks form. Whisk in maple syrup to taste.

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