Pumpkin Ginger Ice Cream and Raw Pecan Pie

This summer I couldn't stop making berry based ice creams with my ice cream maker.  Now that its colder, I still crave ice cream but since I like to stay seasonal I knew that a pumpkin ice cream was in the works.  I used (organic) canned pumpkin for the ice cream.  If you'd like to channel your inner Martha Stewart and dissect and roast your own pumpkin, I encourage you to do so!  Also, if you accidentally grabbed a can of pumpkin pie filling, it will work- just omit the sweetener and the other spices except ginger and cinnamon.  

This ice cream pairs well with nuts- specifically a raw pecan pie!  Why raw?  Why not?!  Cooked pecan pie recipes are filled with refined sugar, wheat flour, and eggs or tofu- this one is just filled with love!

Pumpkin Ginger Ice Cream

1.5 cups of raw cashew pieces

1 cup water

1 cup pumpkin

1 tsp cinnamon

1 quarter sized knob of peeled ginger

1/2 tsp each of cloves, allspice, and nutmeg

3/4 cup maple syrup (or 1/2 cup agave nectar)

Raw Pecan Pie

crust:

1.5 cups raw walnuts

1/2 cup raw almonds

1 tbs cinnamon

1 tsp salt

1 tbs agave nectar

filling:

30 pitted and soaked dates

3/4 cup chopped pecans

1/4 cup coconut oil

1/4 cup agave nectar or 1/2 cup maple syrup (not raw)

pinch salt

1/2 tsp cinnamon & nutmeg

1 tsp vanilla extract

Top with 25-35 pecans.

 To start I soaked raw cashew pieces in water.  Cashews, in my opinion make the best dairy free ice cream.  I find them in the bulk bins at the health food store or Whole Foods.  While the cashews are soaking, go ahead and pit some dates (about 30ish) and soak those too (in a separate container).  Fill your food processor with walnuts, almonds, salt, cinnamon, and agave nectar until a ball forms (if a ball doesn't form add more agave or maybe some water).  When the crust is in a ball, roll out flat and smush into a 9" pie pan and pop in the fridge.  Drain the cashews and add to the Vitamix with the rest of the ice cream ingredients and puree until smooth.  Scrape the ice cream ingredients into the ice cream maker and let the magic happen while you're making the filling for your pie.  In the food processor again (you kinda washed it out, right?) add the ingredients for the filling except the pecans.  Process until smooth then pulse in the chopped pecans.  Pour into the crust and top with the fancy pecan halves on top.  By this time the ice cream maker should have worked some magic...  Serve together or separate!  

If the ice cream, filling, or crust isnt the right consistency- don't be afraid to thin out with water or add more ingredients to make it thicker...  The beauty of vegan desserts is the flexibility!  These amounts are all approximations- change up the recipe if you'd like and let me know how it turned out :)