Ingredients
1 store-bought pie crust
1 granny smith apple, finely chopped
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2/3 cup sugar
1 2/3 cups heavy whipping cream
15 ounces butternut squash puree
Step by step
Freeze your KitchenAid® Ice Cream Maker overnight on the coldest freezer setting.
Preheat oven to 450°F. Grease a KitchenAid® Muffin Pan with nonstick cooking spray.
Roll out the pie crust and use a small bowl to stamp out circles. Press the pie crust into and up the sides of the Muffin Pan.
Bake for about 10 – 11 minutes, or until golden brown. Let the crusts cool in the Muffin Pan for about 10 minutes. Then remove and chill on a wire cooling rack.
Meanwhile, whisk the butternut squash puree, heavy whipping cream, sugar and vanilla until the sugar is dissolved, about 5 – 7 minutes. Whisk in the pumpkin pie spice. Cover the bowl with foil and chill for at least 2 hours.
Once chilled, remove the Ice Cream Maker from your freezer, attach it to your KitchenAid® Stand Mixer, and add the chilled ice cream mixture. Turn on the Stand Mixer and churn for about 10 minutes. Add in the chopped apples and churn another 10 minutes, or until thick and creamy. Freeze the ice cream for about 30 minutes prior to serving.
Scoop the ice cream into the chilled bowls, top with chopped apples and crunchy granola.