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Featured Recipe: Truly Toffee Topped Pumpkin Pie
Try Truly Toffee as a delicious topping to our ice-cream pumpkin pie. Its perfect for the Thanksgiving season. The recipe is simple, but it does require 6 hours of cooling time so plan ahead.
INGREDIENTS
Crust:
- 12 whole graham crackers (about 7 ounces)
- 1/4 cup sugar
- 7 tablespoons unsalted butter, melted
Filling:
- 1 cup canned pure pumpkin
- 3/4 cup (packed) golden brown sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 quarts premium vanilla ice cream
Topping:
- 10 ounces Truly Toffee (any flavor)
DIRECTIONS
For the crust:
- Preheat your oven to 350°F.
- Finely grind the graham crackers in a food processor.
- Mix in sugar with the graham cracker grinds.
- Add butter to the sugar/graham mix; mix well to blend.
- Press the ingredients onto the bottom and sides of a 10-inch glass pie dish.
- Bake until light brown around edges, about 12 minutes.
- Allow the cooked pie crust to cool completely.
For the pie filling:
- Whisk all the ingredients except the ice cream in a medium bowl.
- Slightly soften the ice cream in microwave in 10-second intervals.
- Measure 1 cup of ice cream; cover and freeze (reserve for another use).
- Spoon the remaining ice cream into large bowl.
- Working quickly, add the ingredients mixture and fold just until swirled into ice cream (do not blend completely). If the ice cream begins to melt, freeze until almost firm.
- Spoon the ice cream and ingredient filling into a cooled crust.
- Cover the pie with plastic, and freeze until firm (at least 6 hours)
- PLAN AHEAD: The pie can be made 2 days ahead of use. Keep frozen at all times.
For the perfect topping:
- Break Truly Toffee into bite-sized crumbles.
- Spoon generous amounts of Truly Toffee decoratively over your pie.
- Cut pie into wedges and serve, placing a full wedge of Truly Toffee as a decorative wafer.
