Thanksgiving dinner, or any dinner for that matter, is not complete without dessert. We always have the traditional pumpkin pie and I sometimes make cream puffs.
This year I'm saving the cream puffs for a birthday celebration we'll have the week after Thanksgiving.
We always have cookies and cupcakes, something different would be nice. I'm thinking maybe pumpkin ice cream, yeah, that's different. I may have made too many pumpkin infused recipes this holiday, but when I realized pumpkin is loaded with vitamins I figured it might be worth trying to disguise and hope that the boys will like it and get a few extra vitamins in their diet.
I saw a recipe on foodnetwork.com.uk for pumpkin pie ice cream which I adapted to make a dairy free version.
Dairy Free Pumpkin Pie Ice Cream
- 2 cups light coconut milk
- 3/4 cup pumpkin puree
- 3 tsps. pumpkin pie spice
- 2 TBLS. pure maple syrup
- 2 TBLS. agave nectar
- 1 tsp. vanilla extract
- Add all the ingredients into a blender or food processor and blend until they are well mixed (approx. 20-45 seconds). It's a good idea to taste the mixture to be sure it has the right amount of spices and sweetness to your likeness. Now is the time to add whatever you like.
- Chill in refrigerator for several hours.
- Pour into ice cream machine and process according to manufacturer's directions.
On top of the ice cream I drizzled a little salted caramel sauce which I've been making since the crazy cooking challenge, it's so easy, and I added vanilla wafers on the side. The crunchy cookies take on the role of the pie crust.
This ice cream tasted just like a slice of pumpkin pie.
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