Veggie Kids: Pumpkin Ice Cream Pie With Eggnog Whipped Topping

I'm always up for a recipe challenge and since Earth Balance hosts an annual Holiday Bake-Off I was totally game! Their grand prize this year is a trip for two to Vegas along with cold hard cash, baby! They have several other great prizes so if you're interested in taking on the challenge, visit their website here. By the way, if you haven't tried dairy-free egg nog yet you must! There are a few brands out there now including Earth Balance's Soy Nog. My kids, husband and I all love, love, love 'em!!

Here's what I entered into their "Pie Challenge".

A fun twist on traditional pumpkin pie, this Pumpkin Ice Cream Pie is smooth and creamy! The graham cracker crust and festive soy nog whipped topping are a delightful compliment to the delicious filling. Just be sure to eat it fast if you're sitting fireside!

Pumpkin Ice Cream Pie With Eggnog Whipped Topping

makes 8 servings

Ingredients:

1 1/2 C. finely ground graham cracker crumbs

1/4 C. white sugar

6 Tb. Earth Balance butter, melted

2 cups canned pumpkin puree

2 tsp. pure vanilla extract

1 1/4 tsp. pumpkin pie spice

1/3 C. brown sugar, lightly packed

1 pint non-dairy vanilla ice-cream, softened

1 (15 oz.) can full-fat coconut milk, chilled

1 Tb. non-dairy egg nog

1 tsp. agave nectar

1 tsp. pure vanilla extract

Directions:

To Make The Crust: Mix graham cracker crumbs, sugar and melted butter in a small bowl until well blended.
Use your fingers to evenly press the mixture into a 9" pie pan.
Bake at 375 F for 7 minutes. Remove from oven and let cool.
To Make The Filling: In a large bowl, stir together pumpkin puree, vanilla, pumpkin spice and sugar until blended. Stir in softened ice cream until well combined and smooth.
Pour the filling into the cooled pie crust and spread out evenly with a spatula. Carefully place into freezer until firm, or about 3 hours.
To Make The Whipped Topping: Open the chilled can of coconut milk and use a spoon to remove the top layer of coconut cream.
Place the coconut cream, non-dairy egg nog, agave nectar and vanilla into a medium bowl and use beaters to mix for 3 minutes, or until light and fluffy.
Once the pie is set in the freezer, place a dollop of Whipped Eggnog Topping on top and enjoy! It's recommended you let the pie sit out for at least 10 minutes after freezing, before serving.