Pumpkin Ice Cream Pie with Crispy Cocoa Crust and Chocolate Ganache


  • Crust:
    • 3 cups Erewhon Cocoa Crispy Sorghum Cereal
    • 1/2 cup semi-sweet chocolate chips
    • 1/4 cup butter or palm shortening
  • Ice Cream Filling:
    • 1 cup pumpkin puree
    • 2 cups milk or non-dairy milk substitute
    • 1/2 cup raw sugar
    • 1 tsp ginger powder
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1 tsp vanilla
    • 2 TBSP raw honey, optional
  • Ganache:
    • 4 oz. semi-sweet chocolate, chopped
    • 1/2 cup heavy cream or non-dairy milk


Pour the cereal into a large bowl. Melt the chocolate chips and butter or shortening in the microwave at low power in 30-second intervals, stirring each time, until melted. Pour chocolate mixture over cereal, and stir until well coated. Press mixture into the bottom and up the sides of a glass pie plate. Freeze at least 10 minutes, or until set.

Ice Cream Filling
Combine all ingredients except vanilla and honey in a saucepan over medium-low heat and stir to combine. Bring to a light boil, then reduce heat and simmer until just slightly thickened. Remove from heat and stir in vanilla and honey, if using. Cool to room temperature, then refrigerate until cold. Pour into ice cream machine and follow manufacturer’s directions.

Ganache (Make just before assembling) 
Place chocolate in a medium bowl. Heat cream or milk substitute just until boiling. Pour over chocolate and whisk until very smooth. Assembly: Spread ice cream mixture into prepared crust, and freeze until set. Remove from freezer and allow to thaw for about 10 minutes or so; pour ganache over top, spreading to the edge or drizzling in a design, as desired. Serve immediately.

Source: Anne Simpson