| |
Blue Bunny®
Toasted Almond Fudge
Ice Cream Pumpkin Pie |
2-ounce scoop Blue Bunny® Premium Toasted Almond Fudge ice cream
4-ounce scoop Blue Bunny® Premium Toasted Almond Fudge ice cream
1 - 18-ounce can pumpkin
1 egg
2 ounces cold whipped cream
1 tsp. cinnamon
1 graham cracker pie crust (round)
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix together the cinnamon, egg, 2-ounce scoop of ice cream and canned pumpkin until well blended. Spread evenly into the prepared graham cracker crust. Bake for 25 to 30 minutes or until a fork inserted into the center comes out clean. You can also lightly press your finger on the top of the pie; it should have a little bounce when it's ready. Refrigerate for three hours or overnight. Garnish with whipped cream and 4-ounce scoop of ice cream. This tastes even better the next day. |
| |
|
|
|
|
|
