Monday, November 25, 2013

Kid Friendly Pumpkin Pie

So my kids are not super picky eaters, but they do present their challenges from time to time.  I wanted to have adessert this Thanksgiving that I thought everyone might enjoy.  Now what is Thanksgiving with out pumpkin pie?  How about Ice Cream Pumpkin Pie?  I think I found a winner!

  • 18 graham cracker boards
  • 1/2 cup  (1 stick) unsalted butter, melted
  • 2 tablespoons  cinnamon sugar
  • 1 pint  chocolate chip ice cream, softened
  • 1 pint  vanilla ice cream, softened
  • 1 cup  solid pack pumpkin
  • Chocolate curls for garnish, optional
  1. Heat oven to 350 degrees F.
  2. In food processor, pulse graham crackers to form fine crumbs. Add butter and 1 tablespoon of the sugar; pulse to moisten crumbs. Press into bottom and up sides of a 9-inch deep-dish pie plate.
  3. Bake at 350 degrees F for 10 minutes. Remove to a rack; cool completely.
  4. Spread the softened chocolate chip ice cream over the bottom of the cooled crust. Freeze until hardened, about 3 hours.
  5. In a medium-size bowl, mix together the vanilla ice cream, pumpkin and remaining tablespoon of cinnamon sugar. Spread over the top of the frozen chocolate chip layer. Freeze 3 hours or overnight.
  6. To serve, garnish with chocolate curls if desired. If frozen overnight, let stand at room temperature for 15 minutes before serving. Makes 8 servings.
Check this recipe out and find more on
Chasing Tiny Feet

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