Pumpkin butter pecan frozen pie – gluten free

Ingredients

• 2 ¾ cups apple cinnamon Cheerios (to make 1 ½ cups crumbs)
• 6 tbsp unsalted butter, softened
• 1 quart butter pecan ice cream, softened (4 cups or 8 scoops)
• 1 15 oz. can canned pumpkin
• ½ cup coconut sugar
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• (or 1 ½ tsp pumpkin pie spice mix, which may also have allspice and mace)

Instructions

1. You will need 1 deep dish pie pan, small mixing bowls, spatula, and food processor or hand blender with chopper attachment.

Pie crust
1. Preheat oven to 350 degrees.
2. Use food processor or chopper to make cereal into crumbs.
3. Add softened butter to crumbs and mix.
4. Press crumb mixture into pie pan, making evenly thick on bottom and along sides.
5. Bake in middle of oven for 10 minutes. Allow to cool.

Filling
1. Mix spices and sugar in a mixing bowl.
2. Add the pumpkin and mix until smooth.
3. Add the softened ice cream. Fold to mix. Stir until smooth.
4. Pour into piecrust. Cover with Glad Press n' Seal or other wrap.
5. Freeze at least two hours.
6. Use pecans, whipped cream, ice cream, caramel sauce, marshmallows, or additional crushed cereal to garnish.
7. Serves 8.

Notes