If your Autumn weather is not as crisp as some areas of the world, you’ll appreciate a little chilly pumpkin pie for dessert.  Made with ice cream, this gelatin pie is a sweet surprise when your family is expecting a traditional pumpkin pie.  I have a feeling your family is going to add this pie to their list of “new” traditional favorites.

1/2 C brown sugar
4 tsp. unflavored gelatin
1 TBSP instant coffee
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 C boiling water
1 pt. vanilla ice cream
1 C pumpkin puree
1 9 in graham cracker crust

Place the brown sugar into a mixing bowl. 
Sprinkle in the gelatin, instant coffee, the ginger, cinnamon and nutmeg.
Toss carefully to combine.
Very carefully pour the boiling water over the top.
Stir until completely dissolved being sure to stir from the bottom up.
Add the ice cream one spoonful at a time stirring after each addition.
Fold in the pumpkin puree until completely mixed in.
Place the mixture in the refrigerator 5 minutes or until chilled enough to mound when scooped out with a spoon.
Place the mixture into the graham cracker crust.
Cover and refrigerate two hours or until firm.

8 Servings

This is a different twist on an old favorite.  You can use 1 tsp. of “pumpkin pie spice” instead of the individual spices to save time and money. 
 

This entry was posted on Thursday, October 30th, 2008 at 5:08 pm and is filed under Recipe Of The Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.