As promised, pumpkin ice cream pie is on today’s menu! We never had pumpkin pie at Thanksgiving growing up, because we always had this instead (or my grandmother’s pecan pie… YUM). Not much to introduce this one… I promise it speaks for itself. Creamy, pumpkiny, sweet, cinnamony, nutmegy, gingersnappy deliciousness… you can’t go wrong.
Yes. It’s as good as it looks.
Pumpkin Ice Cream Pie
Note: Easily doubled – Double all ingredients and use a 10″ springform pan instead of a pie plate.
Crust:
1 1/2 C crushed gingersnap cookies
1/4 C melted vegan butter
Filling:
1 pint vegan vanilla ice cream, softened
1 C cooked pumpkin (I use canned – but not pumpkin pie filling! Plain canned pumpkin. :) )
3/4 C sugar
1/2 t each ginger, cinnamon, salt
1/4 t nutmeg
1 C vegan whipped cream base (Mimiccreme Healthy Top is a good option, don’t forget to chill the day before you want to use)
1/2 tsp vanilla
For the crust…
1. Preheat oven to 300.
2. Combine gingersnaps and melted butter.
3. Press firmly onto bottom and sides of 9″ pie plate.
4. Bake in preheated 300 deg. oven for 12-15 minutes
5. Allow to cool on counter, then put in freezer to chill.
For the filling…
1. Spread softened ice cream in bottom of crust.
2. Freeze 15 minutes.
3. In large bowl, combine pumpkin, sugar, spices, and salt.
4. Whip cream and vanilla until soft peaks form.
5. Fold into pumpkin mixture.
6. Pour over ice cream layer.
7. Swirl top with spatula to spread pumpkin mixture out evenly.
8. Try not to eat significant amount of mixture (my mom’s addition to the recipe :) ).
9. Freeze.
Enjoy!!
Eat me!
Layers of deliciousness
wow! thanks for this awesome recipe!
You’re welcome! It’s so wonderful and I love how it’s *different* – just shared it with a non-vegan family friend and she said she must have the recipe. :) Enjoy!!