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Blue Bunny®
Toasted Almond Fudge
Ice Cream Pumpkin Pie

It's pumpkin pie with a gourmet twist! Blue Bunny® Premium Toasted Almond Fudge ice cream combines with pumpkin and cinnamon in a graham cracker crust for a delicious dessert you can mix together in just minutes.
Difficulty: Easy

Ingredients

  • 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)

Instructions

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix together the cinnamon, egg, 2-ounce scoop ofice 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.
Blue Bunny®
Toasted Almond Fudge
Ice Cream Pumpkin Pie
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Used in this recipe:
Premium Ice Cream
Toasted Almond Fudge

Almond lovers, you'll find this flavor wonderfully...

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