Although the holidays are long over (and luckily, so are the indulgences), one of my favorite holiday recipes to enjoy all year long is our Hawaiian Pumpkin Pie. Another of our family recipes, this delicious and refreshing pie was a must veganize as it is seriously divine.
Unfortunately, the original recipe calls for whipped cream and ice cream and is usually served over a graham cracker crust – making it completely off-limits. Luckily, with some help from the blogworld and my mother, I was able to completely veganize and de-glutenize this pie, making it divine, delicious, soothing, and even a little healthy!
Hawaiian Pumpkin Pie (GF, V)
Gluten-free pie crust (you can use a vegan graham cracker crust if not sensitive to gluten)
1 c pumpkin
2 c banana soft serve (you can use other vegan ice cream if desired)
1/4 t nutmeg
1/2 t cinnamon
1/2 t ginger
1/2 c sugar
1/2 c chopped walnuts/pecans (optional)
1. After pre-baking the gluten-free crust (see recipe link above), spread the softened banana soft serve on the bottom of the pie, and freeze until solid.
2. Combine the pumpkin, sugar, and spices until thoroughly mixed. Add the whipped topping, and stir until combined.
3. Spoon the pumpkin mixture over the banana soft serve and freeze until solid.
4. Before serving, let the pie soften so that it is easier to cut. Top with chopped walnuts or pecans.
Definitely one of my all-time favorite recipes (both the original and the veganized version). Enjoy!
What holiday recipes do you enjoy all year long?