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Crunchy Pumpkin Ice Cream Pie by Elyse Grau
Ingredients:
- Prepared graham cracker crumb crust
- Filling
- 1 quart vanilla ice cream
- 1 cup pureed pumpkin or butternut squash
- 2 tablespoons molasses, preferably mild
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3 ounces peanut brittle
- Topping
- 1 pint whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon cinnamon
- 3-4 drops of lemon juice (optional)
- reserved crushed brittle
Makes 8 servings
■ Line a strainer with paper towels or cheesecloth. Put squash in a strainer and allow it to drain for at least an hour before continuing. Chill crust in freezer.
■ Place ice cream in a large mixing bowl and place in the refrigerator until soft enough to beat with a mixer, about 10 minutes.
■ In the meantime, coarsely crush peanut brittle with a wooden mallet or rolling pin. Measure out 1/2 cup and set aside. Continue to crush the remainder to about the size of coarse salt crystals. Set aside for garnish. Combine squash, molasses, sugar and spices.
■ When ice cream is soft enough, add the pumpkin and whip briefly, until almost mixed. (It is not necessary to completely mix the pumpkin and ice cream – some swirls are OK). Stir in 1/2 cup peanut brittle. Quickly pour into pie shell and freeze for at least four hours. (Pie can be wrapped once the top is frozen).
■ About 10 minutes before serving, remove pie from the freezer to make it easier to cut. Whip cream with remaining ingredients, except brittle, until very thick. Spread over pie, sprinkle with reserved brittle. Refreeze leftovers right away.
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