Pumpkin Ice Cream Pie

Even non-pumpkin lovers will devour this pie. The crunchy crust is a perfect match for the frozen creamy filling.

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

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

By GOLDEN BLOSSOM HONEY