1 qt. vanilla ice cream softened
1 cup pure pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 tsp EACH ground ginger, ground nutmeg
1/4 teaspoon salt
Cookie Crumble Crust:
1 cup flour
1/2 cup butter softened
1/2 cup roughly chopped pecans
1/4 cup packed brown sugar
1/4 teaspoon salt
Cinnamon Chocolate Sauce (may use store bought):
1 tablespoon unsalted butter
1/3 cup heavy cream
4 oz. semi-sweet baking chocolate chopped
1 teaspoon corn syrup optional**
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon optional
pinch of salt
Crust: Mix all of the Cookie Crumble ingredients together then spread evenly over a foil lined cookie sheet. Bake at 400 degrees for 10 minutes, or until lightly golden. Break up the baked Cookie Crumble. Set aside 3/4 cup to garnish pie. Press remaining crumble firmly into the bottom and up the sides of a lightly greased 9-inch pie pan to create crust. Ice Cream Filling: Mix all of the ingredients for ice cream filling until well blended then spoon over crust. Sprinkle with reserved cookie crumble and cover tightly with plastic wrap. Freeze until completely firm, at least 3 hours (may freeze for days-weeks ahead of time). If freezing for an extended period of time, double wrap in plastic wrap then wrap in foil to avoid freezer burn. Chocolate Sauce: Melt butter in heavy cream in a medium saucepan over medium heat, stirring occasionally. Once butter has melted, stir in chocolate until melted and smooth. Stir in corn syrup, vanilla and cinnamon. Remove from heat and cool to room temperature. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. To reuse, heat in the microwave or on the stove. Serve: Let pie sit out for 10-20 minutes before serving. Garnish with whipped cream if desired and drizzling with chocolate sauce.