Attune Foods Cooking Challenge and Pumpkin Ice Cream Pie with Crispy Chocolate Crust

pumpkins spice everything nice

When we first got married, my DH and I had a disagreement about dessert. Specifically, we disagreed (rather vehemently on both sides, I might add) about whether or not dessert could or should be “healthy”.

His POV: Dessert is supposed to be bad for you. It doesn’t need to be healthy.

My POV: It’s still going into your body, so you might as well use the healthiest ingredients possible.

We still occasionally dicker on the topic, but mostly we’ve come to a comfortable compromise whereby I use healthy ingredients for dessert but don’t skimp on taste or quality. Or at least I try not to. Sometimes I’m successful, and sometimes… eh, not so much.

This was one of the successful times! I came up with this recipe after reading about Attune Foods’ Cooking Challenge for October, which was to create a sweet treat using one of a few specific items in their product line. As it happened, I had a box of Erewhon Cocoa Crispy Brown Rice in my pantry, and my wheels started turning from there.

pumpkin ice cream pie

I’d already made some chocolate crispy rice treats that the whole family loved, and I had used a similar mixture before as the crust of a frozen pie. Since I already knew that the theme on my blog for the month of October was “Pumpkins, Spice and Everything Nice”, it was a given already that the filling for the pie crust would be pumpkin-based. I tossed around a few ideas in my head: pumpkin custard, pumpkin pudding, traditional pumpkin filling, etc. None of them seemed quite right, and then it came to me: pumpkin ice cream! Since the crust was for a refrigerated/frozen pie anyway, it was the perfect fit. And then as I was making the pie itself, the chocolate ganache topping just suggested itself as a natural finish to the whole ensemble.

Move over, pumpkin pie. This Pumpkin Ice Cream Pie with Crispy Cocoa Crust and Chocolate Ganache is going to be the star of your Thanksgiving dessert table this year.

pumpkin ice cream pie

pumpkin ice cream pie

As you can see, this recipe is already gluten-free, and can easily be made dairy-free and even vegan. I actually made the dairy-free version myself, using palm shortening and sunflower milk to replace the dairy products. Soy or coconut milk would probably be better substitutes.

**If you’re not up for making the ice cream yourself, simply mix the pumpkin puree and spices into a pint of your favorite vanilla ice cream and spread into the pie crust.

pumpkin ice cream pie

This isn’t a super QUICK recipe, especially because you have to prepare the ice cream ahead of time. There’s some thinking ahead involved as far as putting the ice cream machine bowl in the freezer and prepping the ice cream mixture the day before assembly. Also, there’s the freezing time involved.

It is super EASY, though, and can be made even easier by using a ready-made container of ice cream.

It’s not the CHEAPest dessert I’ve ever made, but it’s not the most expensive either. Right now, pumpkins are in season, so they’re the cheapest they will ever be. The Erewhon cereal isn’t really cheap either, but you can find coupons for it occasionally to make it a better deal. Making the ice cream yourself is cheaper than buying it, which reduces the cost also.

A HEALTHY indulgence, that’s what I consider this kind of dessert. All the ingredients are the healthiest versions available, not to mention that the pumpkin in the ice cream is a super food chock full of nutrients and antioxidants. If you want to reduce the sugar and honey, you can by as much as half, although of course it won’t be quite as sweet.

All statements about Attune Foods, its products, or the Cooking Challenges Recipe Contest are my own. This post is part of- and made as a condition to- my entry in the Attune Foods Cooking Challenges Recipe Contest.

I’m linking up to Tasty Tuesday at NapTime Creations and the following:

Confessions of a SAHM Hearth & Soul Hop


  1. Oooh! I can’t wait to try this one! The pictures are beautiful. I hope you win!
    Nancy @Real Food Allergy Free recently posted..Dairy-Free Pumpkin Spice Latte (Starbucks Copycat!)

    • Awww, thanks! I was so frustrated about these pictures (I took 154, and these were the only ones that worked, even after editing them:( ), so I am so glad you like them! Makes me feel alot better:)

  2. This looks absolutely devine!! We have a bunch of pumpkins in the garden and I have been searching for good recipes to use homemade pumpkin puree in. This is going on the list :) I am visiting from the Hearth and Soul Hop. I was inspired by Alea’s post on Stumbleupon so I am trying to share the love with fellow hoppers. I stumbled this post and would love it if you would visit/comment/stumble mine :)

  3. I also just pinned this recipe (and tweeted it) so that I could find the recipe when I want to make it :)
    Amanda Larson recently posted..Monday Night Football #Chili #recipe

  4. Holy moly, this looks and sounds stinkin’ scrumptious!!! Thanks for sharing. Love that you share allergen-free options and still manage to be very frugal. You rock!
    Steph (The Cheapskate Cook) recently posted..On the Menu: Let’s Be Practical

  5. Um…wow! I love pumpkin and chocolate together, and this looks amazing! You did a great job – can’t wait to try it. :-)
    Mindy @ The Purposed Heart recently posted..Sourdough Starter: Days 2-7

  6. What a delicious pie! Thank you for sharing your recipes with the Hearth and Soul Hop.

  7. WOW! Does this ever look delicious! I love the chocolate krispie crust… so creative :) Can’t wait to make it…
    Lisa @ Allergy Free Vintage Cookery recently posted..Allergy Friendly Virtual Halloween Party

    • Thanks! It was very good; although we found the non-dairy ice cream got less and less ice cream-y the longer it was in the freezer. If you make it, definitely eat it within the first week. And I love your blog, btw! Always lots of great allergen-free inspiration!

  8. thanks so much for linking up to Tasty Tuesday! can’t wait to see what you’ll bring this week.

  9. What a wonderful, wholesome pie! Thank you for sharing this seasonal treat with the Hearth and Soul hop.

  10. That looks delicious. I bet Erewhon’s chocolate crispy rice cereal would work well too (I forget the exact name). And the ice cream filling sounds like it would be good by itself! Thanks for sharing this at Gluten-Free Wednesdays.
    Linda recently posted..Tongs for Reaching: Kitchen Tip

Speak Your Mind


CommentLuv badge