Ingredients
30
gingersnap cookies
1
cup Cascadian Farm® organic French vanilla almond granola
2
tablespoons butter, melted
1
can (15 oz) pumpkin (not pumpkin pie mix)
1/3
cup packed brown sugar
1/2
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/4
teaspoon ground nutmeg
1/4
teaspoon ground cloves
1/4
teaspoon salt
1
quart (4 cups) vanilla ice cream, softened
1/4
cup chocolate fudge topping
1
tablespoon gold tequila
1/2
cup whipping cream, whipped
Preparation
Heat oven to 350°F. In food processor, place cookies and granola. Cover; process, using on-and-off pulses, until fine crumbs form. Add melted butter; process until crumbs are moistened. Press mixture in bottom and up side of 9-inch springform pan.
Bake 6 to 8 minutes or until lightly browned. Cool on cooling rack.
In large bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt until blended. Add ice cream; stir until blended. Pour into cooled baked crust. Freeze 1 hour.
In small bowl, stir together fudge topping and tequila. Pour over pie. Freeze until firm, at least 2 hours.
About 20 minutes before serving, transfer pie from freezer to refrigerator. Run knife or small metal spatula around edge of pan; carefully remove side of pan. Cut pie into slices; serve with whipped cream.
