Holiday gatherings are fun. But let’s be honest, they can be extremely stressful too, and I’m not just referring to having a full house or making sure that racist relative (you know everyone has one) keeps in line. I’m talking about the pressures that people put on themselves to prepare and execute the perfect meal and afternoon holiday gathering.
I love things to be perfect just as much as the next person (if not more), but Thanksgiving is a holiday which means you deserve a break too. Enjoy your company, the conversations, the meal, and the day.
Once you accept that rarely are things ever perfect, you can remember that the day is about giving thanks for all the blessings in your life, which starts with your family—no matter how crazy they are.
One way to reduce stress day-of is to do as much in advance as possible—prep casseroles, pre-chop vegetables, premix dry ingredients for baked goods. Whatever you can do, do, and then just combine and cook on Thanksgiving Day.
Now an easy, somewhat off-beat but insanely good make-ahead recipe is Gluten-Free, Dairy-Free Pumpkin Ice Cream Pie.
It’s creamy, sweet, and a great alternative to traditional - and in my opinion mushy - pumpkin pie. I’ve just never personally been a fan of pumpkin pie which is weird since I love everything pumpkin-y. A twist on the classic dessert and traditional favorite.
Now Gluten-Free, Dairy-Free Pumpkin Ice Cream Pie, I am onboard.
Did I mention the cool filling is set atop a freakin’ graham cracker crust! Graham cracker crust has always been a favorite. Seriously I will eat other people’s crusts if they’re not eating theirs. You can buy pre-made crusts in the baking aisle of every grocery store, but a gluten-free, dairy-free version…not likely. So we make our own.
The crunchy crust is simple and only adds 15 minutes to the recipe prep time (that includes the 10 minutes of baking time), and is totally worth it.
The crunch is a great contrast to the creamy, cool pumpkin-spiced filling. Mmm!
Obviously if you’re not going to an allergy-friendly version, simply purchase a remade pie crust from your local market and whatever brand of ice cream you desire.
However you decide to make it, it’s a simple to prepare, make-ahead, stress-free crowd-pleasing sweet ending to your holiday feast!
Disclaimer: I am not a nutritionist so please check all ingredients on your purchases to ensure they fit your dietary needs.
Gluten-Free, Dairy-Free Pumpkin Ice Cream Pie
Ingredients
For Crust:
- 18 Schär Gluten-Free, Lactose-Free Honeygrams (1 box)
- 3/4 cup pecans (optional, n1)
- 7 tbsp vegan butter substitute
- 1/4 cup brown sugar, packed
- 1/2 tsp cinnamon
- Pinch of salt
For Filling:
- 2 pints So Delicious Dairy Free Vanilla Ice Cream, softened
- 1 cup pumpkin pie mix
- 1/4 cup brown sugar
- 1 1/2 tbsp orange juice
For Topping (optional):
- Gluten-Free, Dairy-Free Whip Topping
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Add graham crackers and pecans to a food processor, pulsing until coarsely ground. If you don’t have a food processor, add the crackers and pecans to a Ziploc bag and roll with a rolling pin.
- Add butter substitute, brown sugar, cinnamon, and salt to processor and process until well combined and finely ground. Without a food processor, add the crumbs to a bowl, add butter substitute, brown sugar, cinnamon, and salt and stir with fork until well combined, then re-roll with rolling pin until mixture is finely ground.
- Using your fingers, press the mixture firmly into the bottom and up the sides of an oven-safe 9-inch pie pan until compact.
- Bake for 10 minutes or until golden brown.
- Allow the crust to cool completely.
- In a large bowl, mix together ice cream, pumpkin, brown sugar, and orange juice.
- When well combined, pour into prepared crust.
- Cover and place on fit surface in freezer overnight or until frozen.
- Pull out 5-7 minutes before serving to soften enough to slice.
Notes:
n1. If going omitting nuts, you may need 1-2 more cracker sheets to fill out the crust.
n2. This recipe may be vegan. Schär's graham crackers’ ingredients are vegan however it’s not listed as vegan on their website so I assume there is some cross-contamination during the process.
