Gingersnap Ice Cream Pumpkin Pie

Gingersnap Ice Cream Pumpkin Pie



Pie Crust Ingredients:

  • 3 cups gluten-free gingersnap cookies
  • ¼ cup coconut oil
  • 2 tablespoons chia seeds
  • 1 tablespoon water

Pie Filling Ingredients:

  • 5 medium, ripe bananas
  • 1 & ¼ cup unsweetened pumpkin puree (not pumpkin pie filling)
  • ¼ cup unsweetened non-dairy milk
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract

The Day Before:

  1. Peel the bananas and slice into thirds, place in storage bag or container and store in the freezer. Leave some space around each banana so they don’t freeze together.
  2. Add the pumpkin puree, non-dairy milk, pumpkin pie spice and vanilla extract to a small bowl and whisk together, spoon mix into ice cube tray and store in freezer.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Add the chia seeds and tablespoon of water to a small bowl and mix together, let sit, the chia seeds will start to gel and stick together.
  5. Place the gingersnap cookies into a food processor and pulse until a sand like consistency forms.
  6. Add the chia seed mixture and coconut oil to the food processor with the ground cookies and pulse until well mixed.
  7. Pour the crust mix into a springform pan and spread crust evenly, pressing down.
  8. Bake in the oven for 15 minutes, let cool, cover and store for the next day.

The Next Day:

  1. Remove frozen bananas and pumpkin puree cubes from freezer, let sit out for 7-9 minutes.
  2. Run frozen bananas and pumpkin puree cubes, alternating, through the Yonanas machine.
  3. Stir the filling in a large bowl and then spoon and smooth evenly over the cookie crust in the springform pan.
  4. Cover and store in the freezer for at least 4 hours, overnight if possible.
  5. Pull from freezer and remove outside frame of springform pan. Slide onto a serving platter and let sit for about 20 minutes before cutting and serving. Enjoy!

*Inspired by Yonanas Pumpkin Pie with Gingersnap Crust