Name: Pumpkin Ice Cream Pie with Cinnamon Whipped Cream
Ingredients: 1 11oz. box Nilla wafers; 1/4 cup brown sugar; 8 Tbsp. unsalted butter, melted; 3 cups vanilla ice cream; 1 cup pumpkin purée; 1 Tbsp. vanilla; 1 1/2 tsp. pumpkin pie spice; 1 tsp. cinnamon; 1 cup whipping cream; 1/2 tsp. vanilla; 1/4 tsp. cinnamon; 1 Tbsp. confectioners’ sugar

Ingredients

Scale

1 11oz. box Nilla wafers
1/4 cup brown sugar
8 Tbsp. unsalted butter, melted
3 cups vanilla ice cream
1 cup pumpkin purée
1 Tbsp. vanilla
1 1/2 tsp. pumpkin pie spice
1 tsp. cinnamon
1 cup whipping cream
1/2 tsp. vanilla
1/4 tsp. cinnamon
1 Tbsp. confectioners’ sugar

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Instructions

Place wafers and brown sugar in a food processor (or blender) and pulse until a fine crumb forms.
In a separate bowl mix crumbs with melted butter and with your hands mix until fully combined.
Form crust in a pie plate.
Pre-bake crust for 8 – 10 minutes until dry and aromatic.
Remove from oven and cool completely before proceeding.
In a large bowl whisk ice cream, purée, vanilla, pumpkin pie spice and cinnamon.
Pour into prepared crust and freeze for a few hours until hard.
Just before serving, in a medium sized bowl, whip whipping cream, vanilla, cinnamon and confectioners’ sugar until soft peaks form.
Top pie with whipped cream.
Serve.