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.
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.
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
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.