Hey! Happy NaBloPoMo (National Blog Posting Month)! Let’s see if I can make it the whole month again, posting every day. Here goes!
It’s Saturday, which means it’s Vegan Chocolate Chip Pumpkin Muffin morning here. I somehow left out the molasses this time, so the flavor wasn’t as deep and the color wasn’t as dark, but they were still pretty darn tasty (as evidenced by the fact that 15 minutes after they came out of the oven there are hardly any left). As I baked this morning, I began pondering my Thanksgiving menu for this year, specifically the desserts. That got me thinking about this simple ice cream pie I came up with last year.
Here is that post, from the archives:
Cookie Butter Oreo Pumpkin Ice Cream Pie, originally uploaded by earthchick.
It’s no secret that I love Trader Joe’s Cookie Butter. I’m also a big fan of ice cream pies, regardless of time of year.
As I was waking up earlier this week, an ice cream pie idea slid into my brain from out of nowhere. I don’t think I was dreaming about desserts, but who knows? All I know is that the liminal early morning mind is a wondrous thing. As I lay in bed pondering the pie idea, I realized it was probably a good one. It at least merited a taste-test.
I love pumpkin and chocolate together, and the idea of Cookie Butter and pumpkin ice cream seemed a natural, so why not try them all together?
Despite the fact that the photos aren’t great, the recipe is a winner, at least as far as my taste buds are concerned. Obviously, my taste buds are favorably inclined towards ridiculously sweet things.
This is also a ridiculously easy recipe – and not too late to throw together for Thanksgiving dinner!
Oreo Cookie Butter Pumpkin Ice Cream Pie – serves 8
1 Oreo cookie crust
3/4 cup Trader Joe’s Speculoos Cookie Butter
3/4 cup Edy’s Pumpkin Ice Cream, softened
1/2 cup Cool Whip
1/4 cup chopped pecans
(all amounts are “ish” – I just eyeball it to make sure I don’t have the pie overflowing with goodness, which, while yummy, can make a mess of your freezer)
1 – Cover the pie crust with Cookie Butter (you can go up the side if you want; I didn’t).
2 – Spread softened ice cream over the cookie butter.
3 – Spread Cool Whip over ice cream.
4 – Sprinkle pecans over top.
5 – Cover and put in freezer, at least 3 hours or until firm.
6 – Let sit out 5-10 minutes to soften before slicing.
It couldn’t be easier. If you don’t love traditional pumpkin pie, or if you’re just looking for something a little different this year, pumpkin ice cream pie could be your answer. If you try it, let me know what you think!
It would be very simple to veganize this recipe by subbing a non-dairy pumpkin ice cream (I’m not aware of any particular brands that offer that, but surely with the current trend of pumpkin-everything, someone out there does) and a vegan whipped cream.