So, it is obvious we are in LOVE with anything and everything pumpkin. Whether it is a muffin, cake, loaf, or stew (yes pumpkin stew exists..recipe to come!) we are obsessed, but truly this recipe tops all others. What is better than a delicious, crunchy graham cracker crust, filled with ooey gooey fudge and perfectly toasted pecans topped with a creamy, dreamy ice cream pumpkin filling? NOTHING. Although this dessert does not sound "healthy", we made this recipe with the healthiest ingredients available to make this treat slimmer than a full-fat version. ENJOY... and remember, try to share... :)
Ingredients:
1 small bag pecan pieces, toasted and divided
1 square bittersweet chocolate, melted
3 TBS water
1/4 cup granulated sugar
Pinch of salt
1/8 tsp vanilla
1 tsp butter
1 low fat graham cracker crust (Found at grocery store in baking aisle- store-bought saves a lot of time)
1 carton Dreyers half-the-fat Pumpkin Ice Cream
2 sheets low-fat graham crackers, crushed, optional
Directions:
Preheat oven to 350 degrees F. Spread out pecans on a small cookie sheet and toast for about 8 minutes or until you can smell the nuts. Take out and cool. In small saucepan, melt chocolate with water over low heat and stir until completely melted. Add in sugar and salt. Stir until thick and sugar and salt is dissolved. Remove from heat and add vanilla and butter. Stir until combined. Slowly pour on graham cracker crust and carefully cover fudge over bottom and sides of crust. (Best way to do it is to slowly move and tip the crust around in a circular motion, so the crust gets fully covered- you could also spread the fudge around with a spatula.) Sprinkle 3/4 of the pecan pieces on top of the fudge, all over the bottom and sides of crust. Put in freezer and freeze for about 10-20 minutes. While the fudgey crust freezes, take out the carton of pumpkin ice cream and let thaw. Once ice cream softens, take out crust and spoon and spread the ice cream on top of the crust. Use the whole carton of ice cream. Put the pie back in the freezer and let set and freeze until hard. Once pie has set, take out and sprinkle remaining 1/4 toasted pecans and crushed graham crackers on the top of the pie. Serve and enjoy! :)
