Chai Infused Pumpkin Ice Cream Pie

Pie Ingredients

3 1⁄2 cups Vanilla ice cream1 cup pumpkin puree1⁄4 cup maple syrup1 tsp pure vanilla extract1⁄2 tsp ground cinnamon1⁄2 tsp ground cardamom1⁄2 tsp ground ginger1⁄4 tsp ground cloves1⁄4 tsp allspice1⁄2 tsp salt8 oz chocolate bar, roughly choppedWhipped cream and chocolate curls to decorate

Chocolate Pie Crust Ingredients

2 cups finely ground chocolate cookies6 Tbs butter, melted

Directions

1. Make crust. Preheat oven to 350 degrees.2. Place chocolate cookies in a blender or food processor & pulse until finely ground.3. Mix cookie crumbs with butter. Press into pie pan. Use a glass to press down hard on bottom & sides of the pan. Bake for 10 minutes, remove & cool.4. Let ice cream soften at room temperature for 15 minutes. In a large mixing bowl, mix the ice cream with the pumpkin, maple syrup and all the spices. Use a hand held potato masher to mix well. Fold in chocolate. 5. Fill cooled crust with the ice cream mixture and smooth top. Freeze for at least 3 hours. Can be wrapped in foil and frozen for 2 weeks.6. Before serving, top with whipped cream and chocolate curls.