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
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