So quick and simple to make but bursting with the flavors of molasses, pumpkin and spices!
2 Tbsp molasses
½ cup canned pure pumpkin
¼ cup sugar
1 tsp cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp ground clove
1 pint softened Butter Pecan ice cream or frozen yogurt
1 pre-made chocolate cookie crust
8 oz whipping cream
2 Tbsp vanilla mousse powder or pudding powder
¼ tsp pumpkin pie spice
Mix together the canned pumpkin, sugar, cinnamon, salt, ginger and clove to create a pumpkin pie filling. Then mix in the thick molasses and combine.
Fold the pumpkin mixture in to the softened Better Pecan ice cream and spoon it in to the pre-made chocolate cookie pie crust.
Put the cream pie in the freezer and let it set for a couple of hours. You are very welcome to make your own crust but the pre-made options are delicious and great for freezing.
When you are ready to eat the pie, take it out of the freezer for a few minutes to thaw. Decoratively pipe the vanilla mousse on to the pie as garnish and sprinkle some extra pumpkin pie spice over the top for an extra special touch.
Optional: Drizzle with some pre-made dulce de leche topping