A Thanksgiving Recipe From our Founders
Happy Thanks Giving to our beautiful U.S. community! I asked our US team what they eat on Thanksgiving, as we don’t typically celebrate it here in Australia. They mentioned pumpkin pie and pecan pie, so I did a little research on Pinterest. I went down a deep pumpkin pie hole and came out with this delicious variation of an American classic, but with an Aussie twist. I hope you love it!
Emma, Co-Founder & Sea Lover xx
Shop our Picnic Basket & Upcycled Napkins.
Vegan Pumpkin Pie Ice Cream
Ingredients
1 cup roasted pumpkin
1 400ml can coconut cream
1/4 cup maple syrup
1/4 cup coconut sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp ginger
1 tsp vanilla
Method:
Roast 1 cup of chopped pumpkin - such a good flavour when its roasted!
Put roasted pumpkin into a blender, add coconut cream, maple syrup, coconut sugar, vanilla and spices, blend until smooth.
Pour creamy pumpkin mixture into a lined loaf tin to set.
I added a little extra coconut cream on the top and gave it a swirl for that marbled look.
Freeze for 3-4 hrs or until firm.
When you’re ready to serve it, leave it on the bench for 5 minutes. Slice and serve with chopped pecans.
TIP: you can also set this in the fridge for 2hrs if you want to eat it like a pudding…