If you think that pumpkin pie is just for Thanksgiving, then this recipe is not for you. For everyone else, especially all my fellow pumpkin heads and aficionados, then you have come to the right place. Pumpkin is a hallmark of the fall and winter season, and this pie allows you to celebrate the squash in all its orange-hued glory. Gluten-free, simple, and delicious, this icebox pie will be sure to leave its mark on any festive gathering.
An icebox pie is the perfect dessert to make in advance due to its need to chill. It requires minimal baking and is easily adaptable, depending on the season. Since dessert making is not my forte, I relied on ginnybakes gluten-free cookies to guarantee a fail-safe result. You can find out where to get your ginnybakes here.
Since we are currently on the pumpkin bandwagon, it seems like the perfect opportunity to discuss the amazing benefits of this festive squash. Pumpkin is loaded with vitamins A and C, potassium, and fiber which assist in optimizing vision, boosting the immune system, and aiding with digestion. If you are roasting your own pumpkin, be sure to save the seeds. Clean and toast them with your favorite spices for a delicious pick-me-up or salad topper.
Pumpkin Icebox Pie
*Arrowroot is a starch extracted from the arrowroot plant. It is a natural thickener with a neutral taste.
**If you want to make your crust from scratch, this is a great option.
- 22 ginnybakes cookies, 1 box sweet cinnamon and 1 box ginger crisp **
- 1/2 cup coconut oil
- 2 cups pumpkin puree
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tbsp cinnamon
- 1 tsp lemon zest
- 1 tsp vanilla bean powder
- 2 tsps arrowroot flour *
- 1 tbsp maple syrup
- whipped coconut cream or plain yogurt for topping
- Preheat oven to 350 degrees. To make the crust, pulse the cookies and coconut oil in a food processor until fine crumbs are formed. Press the crumbs into the bottom and sides of a 9-inch baking dish. I used this one. Bake for 20 minutes or until crust is browned and fragrant. Allow to cool completely.
- To make the filling, add the pumpkin, spices, lemon zest, vanilla, arrowroot, and maple syrup to a food processor and blend until smooth. Pour filling into cooled crust and refrigerate for at least four hours.
- Top with yogurt and dust with cinnamon or, for a vegan version, coconut cream.
- Store leftover pie in the refrigerator for 2-3 days tightly sealed with plastic wrap or in an airtight container.