Makes 9" pie
50 vanilla wafer cookies
1/2 cup walnuts
1/4 cup butter, melted
2 tbsp pure maple syrup
1 quart vanilla ice cream, softened
1 cup canned pumpkin puree
2 tsp pumpkin pie spice
3/4 cup heavy cream
2 tbsp granulated sugar
1. In a food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. By hand, mix in the butter and maple syrup. Transfer mixture to a 9-inch pie pan and, using a fork, press firmly and evenly onto the bottom and sides of the
pan to create a crust. Chill 10 minutes in the freezer.
2. In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin spice. Spoon into the pie crust and smooth top with a spatula. Chill 1 hour in the freezer, or until firm.
3. Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and
pipe around the edge of the pie.
