Pumpkin Pie Gingersnap Ice Cream

Oh yes, I had plans for those gingersnap cookies I baked last week. And no it was not just to share with you in my last post, but to enrich your lives even further with what I now call my most favorite ice cream on the planet. It's a bold claim, but the truth. If you do not like pumpkin, pumpkin pie, or gingersnaps - do not make this ice cream. But if all of those flavors I just listed made you jump in your car to drive to Starbucks to get a holiday cup filled with a pumpkin spice late topped with whipped cream and a gingerbread cookie so you could cry your heart out due to the uncontrollable happiness that overcomes you (man was that a run-on sentence if there ever was one), then you should seriously go make this ice cream before you explode from excitement by the mere fact that something like this could exist. 

Note 1: Chilling (for 4 hours or overnight) the coconut milk cans and pumpkin puree before making the batter allows you to place the batter straight into your ice cream maker because it is already chilled. If you did not chill them first you can still make the batter and place it in a bowl, covered, in your refrigerator for a few hours to chill before processing. 

Note 2: I have used all full fat coconut milk cans, one full fat can + one light can, and now both light cans in my homemade ice cream recipes. Verdict? Two light coconut milk cans has made this batch of ice cream the best and closest consistency-wise to the traditional dairy ice cream. And NO, the watered down coconut milk cartons for drinking SHOULD NOT be used. Those are not the same and will yield flavorless, icy ice cream. 

Ingredients

2 cans light coconut milk chilled

1 cup pumpkin puree chilled

1/3 cup agave nectar

1/3 cup maple syrup

1 tablespoon pumpkin pie spice

1 teaspoon vanilla

1/4 teaspoon xantham gum

Pinch of salt

2 cups of gingersnap cookie pieces

Blend all of the above ingredients (minus the cookie pieces) together and transfer to your ice cream maker. Process according to the manufacturers instructions. Break up your gingersnap cookies into one-inch pieces, and either add them to your ice cream half way through processing in your maker (if it is large enough to hold all the batter and the mix-ins), or fold in the cookie pieces after the ice cream is finished processing. 

It is ready to eat straight from the maker if you like your ice cream of soft serve consistency. Otherwise, transfer to an airtight container and store in the freezer until ready to serve. If eating within the same day as making the ice cream, it will be soft enough to serve straight from the freezer. But after another day of freezing it will become very hard and need to sit on the counter to thaw for about 1/2 hour before serving (or if you have one of those fancy microwaves you could use that to soften it instead). 

Raw Black Bottom Pumpkin Pies with Whipped Coconut Cream

I'm currently sitting in my kitchen with my first test batch of cinnamon rolls in the oven (recipe coming soon!) while writing this awesome post on the best pumpkin pie I've ever had. Life is feeling pretty good right about now (and it is smelling AMAZING). Oh and I am eating a salad. Need to offset the weekly treat indulgence with lots of veggies and juicing in between. I promise I don't only eat what I post! It's about balance. And these pies will knock the socks off your taste buds without all the added refined sugars and flours found in your typical treats (cough... like these cinnamon rolls... cough...).

Last year when I made my first raw pumpkin pie I swore I would never eat a baked pumpkin pie again. That was a little bold, but my love for the raw pie still stands. This year I decided to mix it up a little by adding the black bottom. But why stop there? Then came the chocolate crust. Then I made it cuter in a new mini-pie form. Everything tastes better when cute and small. I might be inclined to say I kicked last year's pie in the butt. But I won't say. You'll just have to make both and decide for yourself. 

Notes: In order to make this completely raw you will need to use raw pumpkin instead of the canned, and substitute cashew cream for the whipped coconut cream. 

Yields four 4-inch mini pies. Could substitute one 9-inch tart pan with removable sides, if desired. 

Ingredients

Crust

1 cup raw almonds

1 cup raw cashews

1/2 cup raw cacao powder

1 cup of dates

Pinch of pink salt

Dash of cinnamon

1 or 2 tablespoons of water

Pumpkin Filling

1 15oz. can pumpkin puree preferably organic and in a BPA free can

3/4 cup raw agave

1/4 cup whipped coconut cream

2 teaspoons pumpkin pie spice

Raw Chocolate

1/4 cup raw cacao powder

1/4 cup coconut oil melted

4 teaspoons raw agave

One batch of whipped coconut cream. 

Begin by making the coconut cream and transferring it to an airtight container in the refrigerator. 

For the crust, remove the seeds from the dates, give them a chop, and soak them in water for at least 10 minutes to hydrate and soften. In the bowl of your food processor, process the almonds and cashews until they resemble a fine meal. Add the cacao powder, salt, and cinnamon. Pulse to incorporate. Add the soaked dates and process until fully incorporated and crumbly. Add only one tablespoon of water and process, scraping down the sides as needed, until the mixture is slightly sticky and binding together. Add any additional water slowly to avoid adding too much, it will make handling the dough very frustrating in the next step (guilty...). Lightly grease four 4-inch springform pans (or tart shells or ramekins) with coconut oil. Divide the crust mixture evenly between the four, and using your fingers, press the dough into the pans and up the sides evenly. Transfer pans to the freezer to chill while you prepare the chocolate.

For the raw chocolate, combine all the ingredients in a small dish and whisk together until all the cacao clumps are gone and the mixture is smooth. Remove the pie pans from the freezer and spoon 3 teaspoons of the raw chocolate into each pie shell, giving it a nice base layer of chocolate. Return to the freezer for the chocolate to set.

For the pumpkin filling, combine the pumpkin, agave, and pumpkin pie spice and whisk vigorously to get rid of any clumps of pumpkin. Fold/stir in the whipped coconut cream last. Remove the pie shells from the freezer (if the chocolate is set, if not then give it a few more minutes). Divide the pumpkin filling evenly between the four dishes. Cover and refrigerate for at least 4 hours before serving. 

When ready to serve, run a knife around the outside of the removable shell before unclasping and removing (if using springform ones like mine). Top with whipped coconut cream and a dash of cinnamon (optional). 

How To: Pumpkin Pie Spice

Tis the season for pumpkin everything, which means you will probably be going through plenty of pumpkin pie spice. You can, of course, purchase this brilliant combination of warm, fall spices at the store. However, if you already have the spices on hand why not utilize them and make it yourself? And what happens when you run out of your spice mix mid-recipe and need to throw together some more? Plus, do you ever feel like most of the pumpkin pie spice mix you get are overwhelmingly cinnamon and lack the rest of those special spices that make it worth it? Fear not, pumpkin lovers, for here is a simple recipe for how to make the best pumpkin pie spice this fall - or year round, for you who feel as if one season just isn't enough!

Other great uses for this spice other than pumpkin pie would be in pumpkin protein shakes, pudding, breads, muffins, cupcakes, frosting, and one of my favorite - coffee! Sprinkle some of this spice in your coffee grounds before you brew your morning (or afternoon) cup of Joe for a real fall treat. Top with some of this whipped coconut cream while you're at it and just call it the best day ever. You're welcome.

Yields 2 tablespoons of pumpkin pie spice. Multiply the recipe by two for 1/4 cup, or multiply by four for 1/2 cup if you wish to make a larger quantity and store in a jar for easy future use.

Ingredients

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon cloves

Simply mix the spices above and use as desired in recipes that call for pumpkin pie spice. 

Single-Serving Deep Dish Caramel Apple Pie

This is how our day began. An early morning walk in search of fallen leaves, and a caramel apple pie. I love Sundays. Each week Scott and I slow down on this day. We sleep in (well, I try), we make breakfast (my Instagram followers are familiar with this, #ScottsPancakeLife), we go to church together, we go on bike rides, we cook dinner with one another, and just overall slow down. Take a breath. Read. Go outside. Live in the moment. Count our blessings. The other six busy days of the week tend to lack what this day provides. But then again, Sunday would not be Sunday if it weren't so. 

This single-serving pie is especially for Scott. My love is often shown through the food I make to share with others. He is the primary recipient of this love, and hasn't complained yet. As many recipes that I make for two, I also make for one. Single portion recipes are perfect for that time when you want to treat someone, or yourself, just because. This recipe was inspired by a slice of caramel apple pie Scott ate while we were visiting the apple orchards in Julian, California, a few short weeks ago. My caramel recipe was inspired by, and adapted from, one of my greatest baking inspirations, Ashlae, over at Oh Ladycakes. I originally made her easy caramel sauce, which is pictured in the "in the making" photos above. But then adjusted it to my liking on my second attempt, which is pictured in the jar in the first photo, and in all of the baked pie photos. This is the recipe I include below.

Makes one four-inch pie. 

Caramel Sauce

1 can full fat coconut milk* refrigerated overnight

1/2 cup mascobado sugar**

Pie Crust

3/4 cup whole spelt flour

Pinch of salt

1/2 tsp cane sugar

3 tbsp vegan butter cold

1 tbsp ice water

Pie Filling

1 medium apple

Squeeze of lemon juice

1 tsp arrowroot starch

2 tsp cane sugar

1/4 tsp cinnamon

Whipped Coconut Cream

1 can full fat coconut cream refrigerated overnight

1 tablespoon sweetener of your choice I use agave

Vanilla optional

*I highly recommend Thai Kitchen's coconut milk cans for both the caramel sauce and whipped coconut cream. I always buy this brand when I can, it seems to separate the best when chilled and yield the most coconut cream per can!

**I found mascobado sugar to be the best when making homemade caramel. It's malty, caramel flavor is just perfect. Being the pure form of brown sugar, like sucanat (which can also be used in this recipe if you prefer), it will take your caramel making (and baking in general) to a new level! I've tried brown sugar and it just doesn't compare. But you can use it instead if it is all you can grab at the moment - I hear ya!

Make the caramel sauce:

This needs to be made at least an hour before you wish to bake your pie in order to give it time to cool and set a bit. Begin by turning your refrigerated can of full fat coconut milk upside down and opening it up so that the coconut water is on the top of the can and easy to pour off (save it for smoothies later if you'd like). Scoop 1 cup of the remaining thick coconut cream from the bottom of the can into a small sauce pan on the stove. Heat to medium heat until melted, then whisk in the sugar until it fully dissolves. Bring the mixture to a boil, and boil for 15 minutes, stirring vigorously every 3-4 minutes. Once finished, transfer to a glass jar on the counter and let cool to room temperature (about 1 hour). Seal and transfer to chill further in the refrigerator if not using right away. It will set more and get thicker if refrigerated. I made my caramel sauce a few days before making the pie, so mine had been in the fridge and completely set.

Make the pie dough:

This needs to be made at least 30 minutes to an hour before you wish to bake your pie. It can also be made the day before and left to refrigerate overnight, or even for a few days. I made mine the day before because that was when I had time. Begin by combining the flour, salt, and butter in a small mixing bowl. Add the vegan butter (I used Earth Balance) and using a fork, cut the butter into the flour mixture until fully combined and crumbly. Now add the tablespoon of ice water and mix completely with your fork. Using your hands, form the dough into the shape of a disk and wrap tightly in plastic wrap. Place in the refrigerator to chill.

Whip the coconut cream:

Just as you did with the can of coconut milk for the caramel sauce, do the same to extract the cream from the can for whipping. Whip on high with a handheld whisk beater, or in your standing mixer with the whisk attachment, for a minute. Then add your sweetener of choice (cane sugar, powdered sugar, agave, maple syrup, etc.) and continue to beat for an additional 4-5 minutes, or until fluffy. Place in an airtight container in the refrigerator until ready to use.

Make the pie filling:

Peel, core, and thinly slice your medium apple of choice. Toss in a small bowl with a squeeze or two of lemon juice to keep from browning. Sprinkle with the cane sugar, arrowroot starch, and cinnamon. Toss so that all the apple slices are evenly coated. Set aside while you roll out your dough.

Assemble the pie:

Pre-heat the oven to 350F. If your caramel was in the refrigerator, set out to soften a bit while you assemble the pie. Lightly grease a four-inch springform cake or tart pan with coconut oil and set aside. On a lightly floured surface, roll out a little more than half of your pie dough into a circular disk about 1/4 inch thick to form the bottom crust. Press it into your mini pie pan and trim off the extra overhanging dough. Scoop your pie filling into the pie, and drizzle with two tablespoons of your homemade caramel sauce (you might need to reheat a bit if too thick), flipping the apple slices over a bit so the caramel spreads throughout (it will fully spread when the pie is baked, it doesn't have to be perfect!). Roll out the remaining dough into another 1/4 inch thick circle. Lay this dough on top of your pie and trim the edges, leaving at least an inch of overhanging dough to tuck underneath itself and crimp into your preferred design to form the edge. Slice a few slits in the top of the pie to let it breath while baking, and pop in your oven for 35-40 minutes. Or until the edges of your pie begin to brown and the apples are bubbling.

*If you do not wish to bake your pie right away and are making it ahead for later, wrap tightly in plastic wrap and place in a sealed container in the freezer until you wish to bake the pie. Remove it from the freezer and let it sit on the counter to thaw for 20-30 minutes before baking. I've heard these pies can keep for up to six months in the freezer - but I don't know who could wait that long!

Once your pie is done baking, remove it from the oven and let it cool for 5-10 minutes before drizzling with more caramel and topping it with some delicious whipped coconut cream (I like mine super cold straight from the refrigerator, but you can let it thaw for a few minutes on the counter and then whip it some more if you'd like). And then heck, drizzle it with more caramel! Why not, you went through all that effort making it right?!

Have extra caramel? Extra apples? Slice those apples and dip it in the caramel, silly.

Apple Pie Crumble

Ah yes, my first apple pie of the season. It sure does feel good. There is something about a warm slice of apple pie and a generous scoop of vanilla ice cream that makes me feel like life is alright. You know? It is like a slice of comfort. With the increasingly busy holiday season upon us, we could all use a slice of comfort. I hope you all are looking forward to time with your families on Thanksgiving next week, and maybe some of you will choose to share this apple pie crumble with them that day. The combination of a flaky crust and crunchy crumble topping were just what I needed this past week. The crust and filling recipe are my own, but the crumble topping was inspired by the lovely Oh Ladycakes' recipe found here.

Ingredients

Single Layer Crust
3/4 cup all purpose flour (or GF flour blend)
1/4 almond meal
Pinch of salt
1/4 teaspoon cinnamon
1/2 cup (1 stick) Earth Balance vegan butter, cubed, and chilled
2-3 tablespoons of chilled water

Filling
4-5 galla apples, cored and diced into small chunks (I did not peal mine)
Squeeze of lemon juice
1/4 cup pure maple syrup, I used Grade B
1/4 cup coconut sugar (or cane sugar)
1 teaspoon cinnamon

Crumble Topping
1/2 cup all purpose flour (or GF flour blend)
1/4 cup almond meal
3/4 cup sucanat (or brown sugar)
1/2 teaspoon salt
6 tablespoons coconut oil, melted
1/2 cup rolled oats

Combine all of the crust ingredients in a mixing bowl (minus the chilled water). Using a fork, mash the mixture together until it resembles pea size crumbles. Add a teaspoon of water at a time until it comes together and you can form it into a ball. Form the dough into a disk, wrap in plastic wrap, and place in the refrigerator to chill for two hours.

Before you take your dough out of the refrigerator to roll, make the filling and crumble mixtures in two separate mixing bowls. For the filling, simply combine all the ingredients and toss together. For the crumble, combine all the ingredients except for the oats together first, and toss in the oats in last. Preheat your oven to 375 F. On a lightly floured working surface, roll out your chilled dough (the trick is to roll it only once, patching up cracks and holes as you go). Transfer your rolled pie crust to your pie pan, trim the edges, and pinch your crust's edges with whatever pattern you like best. Fill with your filling mixture, and top with your crumble topping (press the crumble mixture into the pie well). Bake at 375 F for 15 minutes, remove and cover edges with foil, and then continue to bake for an additional 30 minutes. Let cool for several hours on your countertop before serving. Can be stored in an airtight container in the refrigerator for up to 1 week.

"Mostly" Raw Black Bottom Banana Cream Pie - Oh My!

Nutty chocolate crust with a layer of raw chocolate, then a banana cream, banana slices, whipped cream, and more raw chocolate drizzled on top! This pie was so fun to make and turned out to be a hit. Seeing as it is Scott's favorite pie, I knew it had to be amazing. I had never made (or even eaten) any form of banana cream pie before this - eek! The final verdict? He LOVED it! So there you have it - stamp it "approved" and get in your kitchen and make this delicious, raw, and healthy take on a pie classic.

Ingredients

Crust
1/2 cup raw cashews
1/2 cup raw almonds
1/2 cup coconut, shredded and unsweetened
1/4 cup raw cacao powder
1 cup dates, pitted and chopped
1 tablespoon filtered water

Chocolate Layer
1/4 cup raw cacao powder
1/4 cup virgin coconut oil
1 tablespoon raw agave nectar

Filling
1 banana, ripe and mashed
2 bananas, ripe and sliced into 1/2 inch pieces
1 can full fat coconut milk, refrigerated (this is not raw)

Whipped Topping
1 can full fat coconut milk, refrigerated (this is not raw)
1 tablespoon raw agave nectar

Raw Chocolate Topping
1/4 cup raw cacao powder
1/4 cup virgin coconut oil
1 tablespoon raw agave nectar

Begin by lightly greasing your pie pan (I used a tart pan with removable sides for easier slicing) with some coconut oil. Then combine the cashews, almonds, and coconut in your food processor. Pulse until it resembles a fine meal. Then add the cacao powder. Pulse again to combine. Add the dates, and process until well incorporated and the dough is sticky. Now add the tablespoon of water and process until a sticky mess forms. Press this into your prepared pan and set aside (not in the refrigerator or freezer yet).

For your first layer, combine the ingredients for your raw chocolate and spread evenly on the bottom of the pie. Next, mash one banana in a small mixing bowl. Take your refrigerated can of coconut milk, flip it upside down, and open the can. Drain or save the excess water for another use, and scoop the cream that has separated in the can into your mixing bowl with your mashed banana. Using a hand mixer, beat the banana and cream together until well incorporated and fluffy. Spread this banana cream layer on top of your chocolate layer in your pie pan. Slice the two remaining bananas, and evenly distribute them on top of the pie, pressing down to submerge them slightly in the banana cream. Place your pie in the freezer while you prepare the whipped topping and raw chocolate drizzle.

For the whipped topping, take the can of refrigerated coconut milk, flip upside down, drain excess water, and scoop cream that has separated into a small mixing bowl. Add 1 tablespoon of raw agave nectar, and whip with a hand mixer on high until it turns into a fluffy whipped cream (about 4-5 minutes). Also make your raw chocolate at this time.

Now, take your pie out of the freezer and top with the whipped cream. Drizzle the raw chocolate on top with a spoon (or place in a baggy and cut of the corner and drizzle that way). Refrigerate the pie for at least an hour before slicing (the longer you refrigerate it the better), and enjoy!

"Mostly" Raw Pumpkin Pie - Happy First Day of Fall!

Pumpkin, pumpkin, pumpkin. That is all I have staring at me in my cupboard. First I bought cans of pumpkin, then I saw they sold boxes - so yep, I bought those too. Now I have BOTH cans and boxes of pumpkin staring at me every day. There have been so many amazing possibilities and recipes coming to my mind I haven't been able to pick a single one to kick off my crazy "pumpkin flavored everything" spree. Finally it really got to me, and after downing a homemade pumpkin protein shake, I decided to start with a raw pie. Now, of course, the pumpkin is cooked, hence the "mostly" raw title, however everything else is raw, gluten free, soy free, vegan, and refined sugar free! I made this thinking how wonderful it would be to have a pumpkin pie that was boarder-line healthy for you, but never dreamed it would rival the real thing. Boy was I wrong. This may be my favorite pumpkin pie I have had yet, and that is saying something!

Crust Ingredients
2 cups raw walnuts
1 cup dates, pitted and chopped
1 teaspoon cinnamon
1 teaspoon vanilla
1-2 teaspoons of water, as needed

Filling Ingredients
1 can of organic pumpkin, 15 oz.
2 heaping teaspoons of pumpkin pie spice
1/2 cup organic, pure maple syrup
1 can full fat coconut milk, refrigerated overnight or longer

Raw Chocolate Drizzle
1 tablespoon raw cacao powder
1 teaspoon coconut oil
2 teaspoons raw honey

For the crust, blend the walnuts in your food processor until it resembles a crumbly meal. then add the rest of the ingredients, minus the water, and blend thoroughly. Add a teaspoon of water at a time until the pie dough becomes sticky. Brush your prepared tart pan (or pie pan, I chose to use a tart pan with removable sides for easier slicing and serving) with coconut oil, and press your walnut dough into the pan until evenly covering the base and sides. Place in the freezer while you make the filling.

For the filling, place all the ingredients listed, minus the coconut milk, in a mixing bowl and whisk until well incorporated. Scoop 1/4 cup of the coconut cream only off the top of the coconut milk in the can (it will separate when refrigerated) and fold/mix into the filling. Save the remaining cream for another recipe or to make whipped coconut cream with later, if desired. Take the walnut crust out from the freezer and fill with the pumpkin filling. Return to the freezer while you make the raw chocolate drizzle.

For the raw chocolate drizzle, simply mix the ingredients in a small bowl, and pipe using a sandwich bag with the corner cut off (fancy) in a pretty design on the top of your pie. Or if you would rather sprinkle some raw cacao nibs or vegan chocolate chips on top that would work too!

Refrigerate for at least 2 hours before serving, and enjoy! Here is to eating lots of pumpkin this fall.