If you are looking for a way to celebrate Thanksgiving with a dessert that has a twist to it and avoids the traditional pumpkin pie concept, this recipe should win you rave reviews. My contribution to this recipe was a bit of tweaking, however Debbie is the genius behind the lovely mix of flavors!
With Thanksgiving immediately around the corner, I am both thankful for this wonderful amalgamation of flavors and to the people at Crosby and Taylor for treating me to this lovely pewter measuring spoon set. Each short handle is styled as a curling grape vine and each pewter bowl is decorated with grapes and leaves. The pewter stand matches the spoons, with grapes and grape-leaf spilling over the base. It is kitchen art at its finest.
Since the arrival of this set it has adorned my kitchen counter and received numerous compliments. In the spirit of giving, one lucky reader that comments will be randomly selected to win a set of their own. Tell me what you are most thankful for this Thanksgiving holiday season.Oh and did I mention, that this item is a Paula Deen favorite and was featured in her magazine as well as on TV?
Snapping Ginger Punklin Pie
Note: This recipe should be prepared 8-24 hours in advance to allow time to set-up.
10 oz (2 cups) ginger snaps
1/4 cup sugar
6 TBS unsalted butter
8 oz semi-sweet chocolate chips
½ cup heavy whipping cream
caramel ice cream topping
1 gallon pumpkin ice cream, softened at room temperature for 15 minutes
1 heath bar candy, crushed
Preheat oven to 350 degrees.
Remove ice cream from freezer, remove lid and set on counter.
In a food processor, add ginger snaps and pulse until crumbled. Set aside in a medium bowl, add sugar and stir. Melt butter and add to bowl; combine well. Coat a 10-inch spring form pan with non-stick cooking spray, press cookie mixture into pan in a very thin layer, going slightly up the slides. Place in oven and cook for 10-15 minutes until golden brown. Remove from oven and allow to cool.
Place chocolate in medium microwave-safe bowl and stir every 30-45 seconds. Once melted, add heavy cream, stirring until completely mixed. Spread chocolate ganache over crust then coat with caramel sauce. Place ice cream in pan, and smooth with a bit of texture.
Place heath bar in food processor and pulse until crumbled. Sprinkle over top of pie and then drizzle a little more caramel sauce. Place in freezer and chill for 8-24 hours. Before serving remove from freezer for 10 minutes.
9 Replies to “Snapping Ginger Punklin Pie”
Ohh it looks so yummy 🙂 I love the measuring spoons
I have so much to be thankful for, but my husband tops the list. Thank you for the giveaway.
that looks awesome! I love the spoons too!
oh, and I am most grateful for having such an incredible support system in my friends and family, it may be a cliche but it is true!
This recipe looks yummy, not your standard pumpkin pie. But I do love standard pumpkin pie too. Most thankful for my family of course and three new grandkids added in the past year. We are blessed.
Delicious!! And the pie looks great, too! 🙂
I am so grateful to have a wonderful husband whom I love 17 years later!! I love that he helps me with my shortcomings and overlooks my imperfections. He is also helping me raise our 4 children, who are my lights in this world! He is my rock. Happy Thanksgiving!!!
That recipe looks delicious!
I am thankful for life. Just being here, watching my kids grow and mature, spending time with my husband and family, enjoying the simple things.
Thanks for the recipe and giveaway!
I am thankful for foodie friends who inspire me!
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