It’s no secret that I love Trader Joe’s Cookie Butter. I’m also a big fan of ice cream pies, regardless of time of year.
As I was waking up earlier this week, an ice cream pie idea slid into my brain from out of nowhere. I don’t think I was dreaming about desserts, but who knows? All I know is that the liminal early morning mind is a wondrous thing. As I lay in bed pondering the pie idea, I realized it was probably a good one. It at least merited a taste-test.
I love pumpkin and chocolate together, and the idea of Cookie Butter and pumpkin ice cream seemed a natural, so why not try them all together?
Despite the fact that the photos aren’t great, the recipe is a winner, at least as far as my taste buds are concerned. Obviously, my taste buds are favorably inclined towards ridiculously sweet things.
This is also a ridiculously easy recipe – and not too late to throw together for Thanksgiving dinner!
Oreo Cookie Butter Pumpkin Ice Cream Pie – serves 8
1 Oreo cookie crust
3/4 cup Trader Joe’s Speculoos Cookie Butter
3/4 cup Edy’s Pumpkin Ice Cream, softened
1/2 cup Cool Whip
1/4 cup chopped pecans
(all amounts are “ish” – I just eyeball it to make sure I don’t have the pie overflowing with goodness, which, while yummy, can make a mess of your freezer)
1 – Cover the pie crust with Cookie Butter (you can go up the side if you want; I didn’t).
2 – Spread softened ice cream over the cookie butter.
3 – Spread Cool Whip over ice cream.
4 – Sprinkle pecans over top.
5 – Cover and put in freezer, at least 3 hours or until firm.
6 – Let sit out 5-10 minutes to soften before slicing.
It couldn’t be easier. If you don’t love traditional pumpkin pie, or if you’re just looking for something a little different this year, pumpkin ice cream pie could be your answer. If you try it, let me know what you think!