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BlueBunny.com Recipes

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.