There is no need to spend the entire day in the kitchen on Thanksgiving and miss out on all the fun! After all, it's the host who sets the tone of a party so get out there, tend to your guests and enjoy yourself! The key is preparation and choosing simple delicious recipes. Oh, and don't forget - they can be healthy recipes too! We will be feauring menu ideas all day long (my computer crashed last week so sorry for the delay) and hopefully you will be able to save time by incoporating these simple, easy to prep and healthy dishes.
Pumpkin Ice Cream Pie
Ingredients:
Filling:
- 1 1/2 pints vanilla coconut milk ice cream (Soy Delicious)
- 11/2 cups organic pumpkin puree
- 1/4 cup maple syrup
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 tablespoon cacao poweder for ganish
- 1 (15 ounce) can full fat coconut milk
- 1 tablespoon agave syrup
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 9 inch graham cracker crust (Arrowhead Mills)
Cinnamon Whipped Cream:
- Place the can of coconut milk in the refrigerator until very chilled.
- Open the can of coconut milk.
- Scoop out the top layer of cream that has solidified at the top of the can until you reach the water (you can save the water for later use or drink it).
- Place the cream in a medium bowl and mix-in the remaining ingredients.
- Whip the coconut cream until it has soft peaks (about 4 minutes).
- Cover and save in refrigerator until ready to serve the pie.
- Combine all the filling ingredients into a Cuisinart and blend until completely smooth.
- Pour into the graham cracker crust, just below the top.
- Place in the freezer for at least four hours or overnight.
- When ready to serve, take out 30 minutes beforehand.
- Sprinkle cacao powder on top of pie.
- Garnish with a small dollop of whipped cream on top and separately on each slice.
- Enjoy!
No comments:
Post a Comment