Pumpkin Ice Cream Pie with Almond Brittle
Our take on this traditional favorite combines seasonal spices with the sweet flavors of pumpkin and ice cream, along with crunchy almonds a delectable way to finish off any feast.
1 1/4 cups whole natural almonds, divided
1 cup graham cracker crumbs
1 3/4 cups sugar, divided
6 Tbs. butter or margarine, melted
1 (26-ounce) can pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1 tsp. vanilla
1 1/2 cups whipping cream
1 pint vanilla ice cream, softened
Finely chop 3/4 cup almonds. Combine with graham cracker crumbs, 1/4 cup sugar and butter, and stir until crumbly. Press into a 9-inch pie plate, making edge as high as possible. Place in freezer. Stir together pumpkin, salt, spices, vanilla and 1 cup sugar. Whip cream; fold in. Spread ice cream into firm pie shell. Top with pumpkin mixture. Freeze. Place remaining 1/2 cup almonds in a preheated 350°F oven, and roast 10 minutes, stirring occasionally. Meanwhile, coat a large sheet of foil with non-stick spray and set aside. Stir remaining 1/2 cup sugar in skillet over medium-high heat until melted and golden brown. Add warm, roasted almonds and stir until coated. Turn onto greased foil. Cool; break up. Remove pie from freezer 15 to 20 minutes before serving to allow it to soften slightly. Garnish with broken-up Almond Brittle.
Calories 368; Fat 22 g; Sat Fat 10 g; Mono Fat 5.3 g; Poly Fat 2.1 g; Protein 2 g; Carb 42 g; Fiber 3 g; Cholesterol 50 mg; Sodium 161 mg; Calcium 90 mg; Potassium 276 mg; Vitamin E 4.2 mg*;