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So Delicious Frozen Pumpkin Pie
Author
Veg Life Staff
Ingredients
FOR THE CRUST:
Gingersnap Cookies
1 C measured when CRUSHED
2
Tbl Brown Sugar
1-1/2
tsp
All Purpose Flour
pinch of Salt
2
Tbl Melted Vegan Margarine
*
FOR THE PIE:
1/4
pint
So Delicious Dairy Free Cashew Salted Caramel Cluster Frozen Dessert
1/2 -3/4
pint
So Delicious Dairy Free Coconut Vanilla Bean Frozen Dessert
1/2
C
Pumpkin Puree
not pumpkin pie filling
1
tsp
Pumpkin Pie Spice
*
FOR SERVING:
Vegan Caramel Sauce - optional
store bought or homemade
Vegan Chocolate Sauce - optional
store bought or homemade
Sweetened Cacao Nibs - optional
Instructions
***THIS MAKES ONE 6" PIE - FOR A LARGER PIE, SIMPLY DOUBLE THE RECIPE***
In the bowl of a food processor, crush the gingerbread cookies to measure 1 C.
Then add the brown sugar, flour, salt and melted vegan margarine.
Press into the bottom and sides of a pie plate. For a larger pie, double this recipe.
Bake at 350 degrees for 10 minutes and remove to a wire rack to cool completely.
Meanwhile, soften the Coconut Vanilla Bean and mix the pumpkin puree and pumpkin pie spice into it. Return the the freezer.
When the crust is nearly cool, remove the pumpkin from the freezer and allow to soften. You want it to be spreadable, but not melted.
Spread the pumpkin frozen dessert onto the crust, forming an even layer. Return to the freezer.
Remove the Cashew Salted Caramel Cluster from the freezer to thaw while this is happening.
Again, you want soft, not melted.
Spread the Cashew frozen dessert onto the pumpkin layer and return to the freezer for at least 1 hour or until firm.
Using a sharp knife run under hot water and wiped dry, slice the pie.
Top with vegan chocolate sauce, caramel sauce and/or cacao nibs just prior to serving.
Enjoy!