Chai Infused Pumpkin Ice Cream Pie In A Chocolate Cookie Crust

Chai Infused Pumpkin Ice Cream Pie Ingredients

3 1⁄2 cups Breyers Vanilla Ice Cream1 cup canned pumpkin purée1⁄4 cup maple syrup1 tsp pure vanilla extract1⁄2 tsp cinnamon1⁄2 tsp cardamom1⁄2 tsp ground ginger1⁄4 tsp cloves1⁄4 tsp nutmeg1⁄4 tsp allspice1⁄2 tsp salt8 oz chocolate bar, roughly choppedwhipped cream and chocolate curls to decorate

Chocolate Pie Crust Ingredients

2 cups finely ground chocolate cookies6 Tbs butter, melted

Directions

1. Make Crust. Preheat oven to 350 degrees2. Place chocolate cookies in blender and pulse until finely ground, or place in a large plastic baggie, crush with a rolling pin until fine.2. Mix cookie crumbs with butter. Press into a pie pan. Use a glass to press down hard on bottom and sides. Bake for 10 minutes. Let cool.3. Let ice cream soften at room temperature for 10-15 minutes at most. In a large mixing bowl, mix the ice cream with the pumpkin purée, maple syrup and all the spices. Use a hand held potato masher to mix well Fold in chocolate.4. Fill crust with ice cream mixture. Freeze for at least 3 hours. Can be wrapped in foil and frozen for 2 weeks.5. Before serving, top with whipped cream and chocolate curls.