Here it is, the last of our four All Natural Recipe Contest finalists. Let us know what you think of this ice cream pumpkin pie by leaving a comment. The voting to determine which recipe will win the grand prize begins tomorrow!
BUTTER ALMOND PUMPKIN PIE
DESCRIPTION: A tasty take on the classic pumpkin pie using All Natural Butter Almond Ice Cream and a sweet brown sugar topping.
SUBMITTED BY: Mary M. from Columbia, SC
2 1/2 cups Turkey Hill All Natural Butter Almond ice cream, softened
1 15 oz. can organic pumpkin pie filing
1 8-inch graham cracker pie crust
1/2 cup packed brown sugar
2 tablespoons butter
1/2 cup chopped almonds
In a large bowl, with a mixer at medium speed, beat pie filling and ice cream until well blended. Spoon into pie crust and freeze 1 hour. In a small saucepan over medium heat, heat brown sugar, butter and 1 tablespoon water to boiling. Remove from heat and stir in almonds. Drizzle pecan mixture over pie and freeze until firm. Let pie stand at room temperature for 15 minutes before serving. Serves 8.