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. 

Pumpkin Granola

Alright pumpkin-heads, this one is for you! I know, another vegan posting another granola recipe. (When will those granola-heads STOP? Never. Why? Cause it's freaking awesome.) So here is a recipe to satisfy the pumpkin and granola lovers alike, and a way to cram in some more pumpkin (as if all the pumpkin bread, muffins, cupcakes, and pie aren't enough. They aren't.), and will fill your house with the greatest aroma of the season (next to the soon-to-be Christmas cookie aroma in my kitchen... OH MY GOSH DID I JUST SAY CHRISTMAS. Okay saving my excitement for another post. Breathe, Jessie, breathe.)

Ingredients

2 cups gluten free rolled oats

1/4 cup almond meal

1 heaping teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon pink salt

1/2 cup raw pepitas shelled pumpkin seeds

3/4 cup agave nectar

1/3 cup pumpkin puree

Preheat your oven to 325F. Toss the oats, almond meal, spices, salt and pepitas together in a medium mixing bowl. In another small bowl, whisk the pumpkin and agave nectar together. Pour the wet mixture into the oat mixture, and toss/stir until well incorporated. Lay the granola mixture out evenly in a 9x13inch baking pan lined with parchment paper. Bake for 20 minutes, then flip and bake an additional 15-20 minutes, or until the granola starts to turn into a golden brown on top. Let fully cool before transferring to an airtight container. Keep on the counter for 3-4 days, or in the refrigerator for a week.

Notes: This granola is more on the chewier side than crunchy. If you prefer a real crunchy granola, omit the pumpkin puree, decrease the amount of agave to 1/2 cup, and bake for 15 minutes on each side. 

Pumpkin Snickerdoodles with Maple Buttercream

This is one of those posts where I made something for the first time, it turned out amazing, so I immediately shot some quick photos, sat down at my computer, and started writing this post. These little guys got me pretty excited, and I owe it to the recipe genius at Whole New Mom for posting the snickerdoodle recipe (here) that I slightly adapted below. However, the maple buttercream was all my sinful-sugar-loving-heart's doing. Together, these flavors capture the sweetness of fall flavor in a bite. Or two.

Ingredients
Snickerdoodles
1/2 cup (1 stick) Earth Balance vegan butter
3/4 cup cane sugar
1 Ener-G egg (or other egg substitute)
1/2 cup pumpkin puree
1/2 teaspoon vanilla
2 cups all purpose flour (could substitute all-purpose GF flour)
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3/4 teaspoon baking soda
1/2 teaspoon salt

Cinnamon Coating
1/2 cup cane sugar
1 teaspoon cinnamon

Maple Buttercream
1 stick Earth Balance vegan butter, softened
1 cup powdered sugar
2 tablespoons pure maple syrup

Preheat your oven to 350 F. In a large mixing bowl, combine all your dry ingredients. In a smaller mixing bowl, combine all of the wet ingredients and mix until smooth. Add the wet ingredients to the dry, and mix well (I used my hands to fully mix it towards the end). Using a cookie scoop, or spoon, scoop rounded spoonfuls into your hands and roll into smooth balls. Then roll each ball in the cinnamon sugar coating, place on a parchment-lined cookie sheet, and gently press down on the tops to slightly flatten each cookie. Bake for 10 minutes. Let cool. Then whip the maple buttercream ingredients together in a small mixing bowl, and sandwich the cream between the cookies to create sweet little bites of maple and pumpkin goodness. Store in an airtight container in the fridge.

Pumpkin Gingerbread

Pumpkin season is now in full force! It is officially fall, and cooling down (a little). There are pumpkin patches sprouting up everywhere, and you can't help but crave pumpkin spice coffee or a warm slice of pumpkin bread (at least if you are me). Ah yes, bread. As of recent, I have been noticing the negative reaction gluten has been having on my body. So here's to a new challenge - going gluten free! Or at least mostly. Maybe I will give in to the occasional stomach ache when the temptation is too much, but otherwise I am going forth with new experiments in baking without gluten. This pumpkin gingerbread is the first of many gluten free baked goods to come, and it only took 2 tries to finalize the recipe! I'd say that is encouraging enough for me to keep trying. Oh, and did I mention it tastes amazing and I would have never guessed it was gluten free? Oh yes. This one is a keeper.

Ingredients
1 1/4 cup oat flour (I blended Trader's Joe's GF rolled oats in my food processor)
1/2 cup almond meal
1 teaspoon baking soda
1 teaspoon baking powder 
1/2 teaspoon salt
2 heaping teaspoons pumpkin pie spice
1 heaping teaspoon ground ginger
1 heaping teaspoon ground cinnamon
1/2 cup organic brown sugar
1/2 cup canola oil
1/2 cup apple sauce, unsweetened
1 box of pumpkin puree (about 17 ounces)
If using canned pumpkin, use one 15 ounce can plus 1/3 cup of water

Preheat your oven to 375 F. Mix all the dry ingredients in a mixing bowl, and whisk the wet ingredients in a separate bowl. Combine the wet and dry, mixing well. Greece your loaf pan with a little bit of coconut oil, transfer batter to pan, and bake for 1 hour - 1 hour and 15 minutes. Check with a toothpick or knife in center to make sure it is done. Mine took the full hour and 15 minutes to bake. Remove from pan immediately when done, and let cool on the counter. Store in an airtight container or wrapped in plastic wrap, and enjoy your amazing smelling house and a warm slice of pumpkin gingerbread with you afternoon cup'o'coffee.

"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.