Pumpkin Ice Cream Pie

Having many unanswered questions in my life these days (like, when will I get a job? for example), anything that’s certain is a good thing. And if there’s one thing I’m certain of right now, it’s this: in my next life, I want to be Gwyneth Paltrow.

I mean, is there anything that woman hasn’t accomplished? Oscar-winning actress? Check. Wife of a rock star? Check.  Estee Lauder endorsement? Check. Hands-on mom? Check. Great singer? Check. Perfect body? Check.

I could go on, but it’s already getting old, right? Not to mention a bit sickening. Which is why, when Gwyneth started her perfect little lifestyle website, GOOP, a few years ago, it should have come as no surprise. Clearly whatever cosmic laws dictate that one cannot be good — or perfect, for that matter — at everything have mercifully evaded Ms. Paltrow.

All this is just about enough for me to want hate the woman, if I didn’t also think that if we ever met, we would be best friends forever (I would also totally settle to be the fifth wheel on a second season of Spain: On The Road Again). This theory was just about confirmed when I was reviewing some of GOOP’s past Thanksgiving recipes, and stumbled upon a recipe for pumpkin ice cream pie that had me drooling over my keyboard.

Turns out, it wasn’t too difficult for me to get to work on a gluten-free, sugar-free, vegan version of her pie. I already had a great crust recipe that I’d recently used for my key lime cheesecake — I merely swapped out the lime zest for some cinnamon. And thanks to Turtle Mountain‘s awesome Purely Decadent Vanilla Ice Cream, I also had a great base for the pumpkin ice cream filling. While this pie is not exactly diet food, the low-glycemic agave and almond and brown rice flour crust provide a nice antedote to the carb-loaded, usually fattening Thanksgiving day fare.

And just for the record, I am actually certain of many things these days. Like: I have a wonderful husband, dog and family — all of whom I am very, very thankful for this holiday season.

Serves: 8-10

A word of warning: this pie is best when made the day you’re going to eat it. While the crust could probably withstand a generous make-ahead schedule, the filling will get icy if left frozen for too long. My suggestion: either make the filling and freeze exactly three hours before you plan on serving it, or, if making well in advance, let thaw for a few hours in the refrigerator before serving. If you use the coconut-based Purely Decadent ice cream, and soy-free buttery spread,  this is a great soy-free, vegan alternative to pumpkin pie.

Crust:

1 cup brown rice flour

1/2 cup Trader Joe’s Almond Meal

1/4 cup Earth Balance Buttery Spread

2 tablespoons agave nectar

1/2 teaspoon sea salt

2 teaspoons ground cinnamon

Pumpkin Ice Cream Filling:

1 pint Purely Decadent Vanilla Bean Ice Cream (coconut milk-based), slightly softened

1 15-oz. can pumpkin puree

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

2 tablespoons agave nectar

Directions:

1. Preheat oven to 350.

2. Prepare crust: add all crust ingredients to food processor fitted with a sharp steel blade and process until crust resembles the texture of damp sand. Turn out into a 9″ pie dish. Using the bottom of your measuring cup, press evenly into the bottom and along the edges of the dish (mixture is crumbly, so edges won’t look perfect — do the best you can). Bake in preheated oven for 20-25 (I needed about 25) minutes or until crust is golden brown. Let cool completely on a wire rack.

3. Prepare filling: using an electric hand or stand mixer, beat together ingredients for filling until smooth. Pour into prepared pie crust. Cover and freeze for 3 hours, or until filling has set (press gently on the center to make sure it’s not still really soft). Serve immediately.

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Comments

  1. Merrie says

    I’m so glad I stumbled upon this recipe! I’ve been trying to find the perfect pumpkin pie recipe, and pumpkin ice cream pie sounds great, especially since it’s made with my favorite coconut milk ice cream, Purely Decadent! My children are going to love this!

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