Ahh, fall. Why not serve up this frosty delight at Thanksgiving versus the traditional pumpkin pie? It would be excellent fare while curled up fireside with friends and family to share.
INGREDIENTS | SERVES 12
2 cups Pumpkin Gelato slightly softened
1 baked Gingersnap Tart Crust
2 cups Cream Cheese Frozen Yogurt slightly softened
3 cups Sweetened Whipped Cream
DIRECTIONS
1. Spread the Pumpkin Gelato into the prepared Gingersnap Tart Crust pie shell. Top with the Cream Cheese Frozen Yogurt.
2. Allow to freeze for 30 minutes.
3. Add whipped cream, piling high in the center.
4. Freeze until set. Remove from freezer 10 minutes before serving.
