Apparently this was the year for experiments. Gluten free, egg free, dairy free, soy free – pumpkin pie and ice cream. What was actually in these, you ask? A LOT of complicated ingredients.
Here’s a few of them:
#1 home made pumpkin puree
#2 home made almond milk
#3 home made cashew milk
#4 the usual gf substitutes – xanthan gum, egg replacer, etc etc..
#5 some unusual ingredients – buckwheat flour, chia seeds, and more
First let me start of by saying that both the ice cream and pie were eagerly gobbled up by both my boys. My gluten-eating hubby claimed that it tasted just like “real” pumpkin pie, but the only weird thing was the lack of crust. It was more like a pudding to him. The ice cream was more like an ice milk – texture wasn’t creamy enough, but the taste was great.
Here’s the recipes:
Vegan Pumpkin Pie
(I can’t take credit for this. I used this recipe from Karina Allrich (the gluten free goddess) with a few tweaks. I subbed my own almond milk for the hemp milk, and I used corn oil rather than light olive oil because that was all I had in the house.)
My ice cream, on the other hand, was ALL me (well, except Ryan actually helped me on this one). Because I didn’t write down measurements, and because I still intend on “perfecting” my ice cream recipe, I’ll just list the ingredients here, and leave the rest up to your imagination.
Vegan Pumpkin Ice Cream
Cashew milk (see my recipe here)
Pumpkin pie spice
After I made the milks, I threw everything in the blender together, chilled it, and then we put it in the ice cream maker for about 25 minutes. Once it was frozen and set in the freezer, it was still soft enough for an ice cream scoop to cut through at serving time.
If you attempt anything like this with success, please let me know! I’d love some ice cream tips. 🙂 Hope you all had a wonderful thanksgiving weekend! And yes… I know I am a little behind on posting this…