Today, the food didn't talk to me, my oven decided to be temperamental and I did not want to bake a custardy pie in it. I thought about the pie and the flavors and came up with this super simple and delicious Pumpkin Ice Cream pie with Chai Ganache. I cut my Gluten Free Brownie recipe in half for the crust and added 1/2 c pecans. I reduced baking time to 20 minutes and baked it in a large springpan.
Here is the recipe for the filling and ganache. Make sure you allow the brownie crust to cool completely before adding the filling.
|Roasted shrooms, onions, garlic, jalepenos, spinach and cultured almond cheese|