8 ingredients. 15 minutes of active time. One awesome Thanksgiving pie to please them all. (Seriously, this one is gluten-free, dairy-free, vegan and paleo friendly; use seeds in the crust and it’s nut-fee too!)
While I was testing pumpkin recipes a few weeks ago, I ended up with 3 (!) winners. But to share all of them seemed a little overboard, even for the season of everything-pumpkin-spiced. I ended up posting the Pumpkin Pie Chia Porridge with Rosemary Maple Crunch, because it was simple yet special and offered a unique twist on the standard chia bowl recipe found far and wide.
But the Pumpkin Spice Ice Cream! Guh! I couldn’t help but share a photo on Instagram and there was some interest in the recipe. This creamy, spicy concoction is so delicious and simple. Almost too simple. As a matter of fact there wasn’t really any testing per se. I whizzed the ingredients in the blender, took a little taste…and it was perfect! No need for adjustments. Even after the mixture was frozen into a proper ice cream, there wasn’t any tweaking necessary.
As a food blogger, when a recipe comes this easily it almost feels too simple to share. Does anyone else feel this way? “Surely I must make myself batty testing and tweaking before it’s worthy of ‘the blog.’” Or something to that effect.
So I made a simple raw pie crust, poured the ice cream on top and created a super easy Pumpkin Spice Ice Cream Pie to make myself feel less guilty, but you know what. It’s really good either way. Make the crust or just make the ice cream it’s up to you!
Lesson learned: have faith in your abilities. A good recipe is a good recipe no matter how easily it came. We are often our own worst critic. I for one am going to learn to give myself a break every now and then. Something I think we all could use a little more of.
An Attitude of Gratitude
In the spirit of giving thanks this week, I’d like to share a bit of what I’m thankful for:
I am thankful to have the luxury to choose, create and eat really awesome nourishing food and a space to share my creations with all of you. I am thankful to have the opportunity to teach others what I learned and what I love. I am thankful to each and every one of you reading this post, for picking up what I’m throwing down.
It’s easy to get so caught up in all the wrong in the world that we forget what’s right about it. I am thankful that there are so many good people out there and I am thankful for friendship and love.
During this holiday season when you start to feel stressed out or maybe even a bit angry or resentful, just remember how blessed you are to be stressed. Gratitude will take you a long way to a healthy, happy life. And it is contagious! Maybe the best gift we can give is to be grateful for what we already have and express that gratitude in everything that we do.
Happy Thanksgiving to all my US peeps!
The ice cream filling is pretty good just on it's own. Fancy it up with a quick crust and a dusting of chocolate shavings.
Ingredients
- 10 pitted medjool dates
- 1 cup nuts and/or seeds (I used almond and hazelnuts)
- Scant 2 cups pumpkin puree* (or one 14.5 oz. can)
- 1 can full-fat coconut milk
- 10 pitted medjool dates
- 2 tsp. pumpkin spice blend (or 1 tsp. cinnamon, ½ tsp. ginger, ¼ tsp. allspice, pinch of clove)
- ¼ tsp. cardamom
- ½ tsp. vanilla powder or vanilla extract
- ½ tsp. sea salt
- A dark chocolate bar to decorate (optional)
Instructions
- To make the crust, process all of the crust ingredients until the nuts/seeds are coarsely ground and the mixture holds together when pressed. Firmly press the mixture into a pie pan, until there is an even layer covering the entire bottom.
- To make the ice cream, add the remaining ingredients to a blender and blend until smooth. Give it a taste and add more salt or dates if needed.
- Pour the ice cream mixture into the pie pan and use a spatula to smooth out the top. Place level in the freezer for at least 6 hours or overnight. Garnish with some grated chocolate if desired.
- Let the pie set at room temperature for about 15 minutes before slicing. Enjoy!
Notes
* To make pumpkin puree from scratch: Preheat the oven to 375. Cut your sugar pumpkin in half and scoop out the seeds and stringy bits. Rub the cut side with a little coconut oil and place on a rimmed baking sheet, cut side down. Roast until easily pierced with a sharp knife, about 45 minutes. Let cool. Remove the skin (it should slip off easily). Transfer the flesh to a high-speed blender or food processor and process until very smooth. Store in the fridge in an airtight container for up to a few days or freeze.
O.M.G….this sounds AMAZING. I’m soooo gonna give it a try this season! (Oh almighty and powerful payroll Gods, please would you deposit our paychecks before Thanksgiving??) ;-)
YES!! LOVE what you wrote about an Attitude of Gratitude–blessed to be stressed!? I love that saying!
I am so grateful for your friendship and willingness to share your knowledge in such a beautiful way, Sheena. THANK YOU for all the inspiration!!
Aw, thanks Maddie. Enjoy the recipe!