Pumpkin Pie with Toffee Walnut Topping

This frozen pumpkin pie is just as rich and creamy as the traditional variety with the added indulgence of a toffee, walnut topping and chocolate drizzle. Seconds anyone?

 Created By Louise McLane

 

Gingersnap Crumb Crust: 9-inch pie

Ingredients

4 tablespoons unsalted butter, melted

1 ½ cups gingersnap crumbs (24 small gingersnaps, crushed and pulsed in a food processor until finely ground)

2 tablespoons sugar 1/8 teaspoon salt

Preparation: Put oven rack in middle position and preheat oven to 350. Lightly butter pie pan. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plan. Bake until crisp, 12 – 15 minutes. Cool on a rack to room temperature.

 

Filling Ingredients

 2 pints Sweet Scoops Pumpkin Frozen Yogurt, softened till spreadable

Preparation: Spoon softened frozen yogurt evenly into pie shell. Place in freezer while preparing topping.

 

Topping Ingredients

1 cup walnuts, toasted, chopped

1 cup English toffee bits (such as Skor)

Preparation: Mix together walnuts and toffee bits. Sprinkle liberally and evenly on top of pie. Press slightly into frozen yogurt to adhere. Return pie to freezer while preparing glaze.

 

Bitter-chocolate Glaze Ingredients

2 ounces (2 squares) unsweetened chocolate

2 tablespoons butter

Preparation: Melt the chocolate and butter in a small bowl over hot water on moderate heat (do not let the bottom of the bowl touch the water), stirring until completely smooth. With a spoon, drizzle spoonfuls of the glaze over the pie in a zigzag pattern. Return pie to freezer for a half hour before serving, or until glaze starts to look dull.

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