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Gingersnap Ice Cream Pumpkin Pie

That’s right, this non-dairy, no added sugar dessert is made with nice-cream, which has become an incredibly popular dessert for healthy eaters. Nice-cream is simply frozen bananas blended with a little liquid to create an “ice-cream” like consistency.
Course: Desserts
Keyword: Desserts
Skill: intermediate
Servings: 8
Calories: 497kcal

Ingredients

  • Pie Crust Ingredients:
  • 3 cups gluten-free gingersnap cookies
  • .25 cups coconut oil
  • 2 tbsp chia seeds
  • 1 tbsp water
  • Pie Filling Ingredients:
  • 5 medium, ripe bananas
  • 1.25 cups unsweetened pumpkin puree (not pumpkin pie filling)
  • .25 cups unsweetened non-dairy milk
  • 1 tsp pumpkin pie spice
  • .5 tsp vanilla extract

Instructions

  • The Day Before: 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.
  • 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.
  • Preheat oven to 350 degrees Fahrenheit.
  • 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.
  • Place the gingersnap cookies into a food processor and pulse until a sand like consistency forms.
  • Add the chia seed mixture and coconut oil to the food processor with the ground cookies and pulse until well mixed.
  • Pour the crust mix into a springform pan and spread crust evenly, pressing down.
  • Bake in the oven for 15 minutes, let cool, cover and store for the next day.
  • The Next Day: Remove frozen bananas and pumpkin puree cubes from freezer, let sit out for 7-9 minutes.
  • Run frozen bananas and pumpkin puree cubes, alternating, through the Yonanas machine.
  • Stir the filling in a large bowl and then spoon and smooth evenly over the cookie crust in the springform pan.
  • Cover and store in the freezer for at least 4 hours, overnight if possible.
  • 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

Nutrition

Serving: 1g | Calories: 497kcal | Carbohydrates: 84.9g | Protein: 6.8g | Fat: 21g | Saturated Fat: 8.7g | Sodium: 333mg | Fiber: 8.5g | Sugar: 9.5g