Icebox Pumpkin Pie

As much as we love autumn, for us Californians, fall weather really doesn't begin until pretty late in the season. On the Central Coast, we still enjoy weekends by the pool and lots of warm sunshine until late October. We wanted to make a pumpkin pie a few weekends ago, but it was so hot out that we didn't want to turn the oven on! We loved our Magically Delicious Pie so much that we decided to make a pumpkin version. We chose to use Cinnamon Toast Crunch for the base, which works wonderfully with the pumpkin filling. We like to serve ours pretty frozen, but if you want more of a soft and fluffy texture, just take the pie out a little longer than we suggest. This is a perfect potluck dish because since you freeze it until serving, you can keep it in the freezer until you leave and let it defrost on the way!

We are sure this recipe is soon to be a new favorite!

xxx Ivy & Eve

Makes one pie with 12 small slices.

Ingredients:

• 1 box Cinnamon Toast Crunch

• 8 tablespoons melted butter

• 2 cups heavy cream

• 1/4 cup powdered sugar

• One 7 oz. jar of marshmallow fluff (about 1 1/2 cups)

• 8 oz. cream cheese, softened

• 3/4 cup canned pumpkin

• 1 1/2 tsp pumpkin pie spice

Directions:

1. Preheat the oven to 400F degrees. 

2. Melt the butter in a small bowl.

3. Add 6 cups of the cereal to the food processor. Pulse until you get fine crumbs. Pour in the melted butter and pulse until all the crumbs are moistened.

4. Pour the crumbs into a 9-inch pie pan and press mixture on the bottom and around the sides to form the pie crust.

5. Place the crust in the oven and bake for 5-7 minutes until it is slightly golden. Then place the crust in the freezer to cool while you prepare the filling.

6.  Whip the heavy cream in a mixer until it starts to thicken and then add powdered sugar. Whip until stiff peaks form. Place the whipped cream in the refrigerator while you make the other mixture.

7. Beat the softened cream cheese and marshmallow fluff with an electric mixer until light and fluffy (about 5 minutes). Add the pumpkin and pumpkin spice then mix until incorporated. Fold in the whipped cream. 

8. Pour the mix into the chilled pie crust and smooth with a spatula.

9. Lightly crush 1/2 cup of Cinnamon Toast Crunch in a Ziploc baggie and sprinkle on the edges of the pie filling.

10.  Freeze for at least 3 hours. When it is time to serve, take it out of the freezer and slightly let soften for 10 minutes.

11. Slice and serve! 

Magically Delicious Pie

As children, we spent part of our summer vacations on Lake Erie in Ohio visiting our Grandma C and many aunts uncles and cousins. Those weeks were the highlight of summer, spending the hot and humid days swimming in the lake, walking down the street to buy candy at the corner shop, and convincing the adults to drive us to our favorite drive-in restaurant, White Turkey, AT LEAST once a day. Another perk of being at Grandma's was that she always had sugary sweet cereals and treats in her house during our visits. All the cousins would come down stairs each morning and pour a bowl of their favorite cereal and plan the adventures to be had that day. Our personal favorite was a big bowl of Lucky Charms (We affectionately called them Monkey Germs lol). This pie is a frozen take on our beloved cereal. This recipe transports us back to Grandmas house by the lake. We can almost feel the warm breeze drifting off the lakeshore and hear the distant rumble of a coming thunderstorm. 

xxx Ivy & Eve

Adapted from The Slow Roasted Italian.

Makes one pie with 12 small slices.

Ingredients:

• 1 box Lucky Charms Cereal

• 8 tablespoons melted butter

• One 7 oz. jar of marshmallow fluff (about 1 1/2 cups)

• 8 oz. cream cheese, softened

• 2 cups heavy cream

• 1/4 cup powdered sugar

Directions:

1. Preheat the oven to 400 degrees. 

2. Separate the cereal and the marshmallows into two separate bowls.

3. Melt the butter in a small bowl.

4. Add 4 cups of the cereal to the bowl of a food processor. Pulse until your mixture is crumbs. Pour in the melted butter and pulse until all the crumbs are moistened.

5. Pour the crumbs into a 9 inch pie pan and press mixture on the bottom and around the sides to form the pie crust.

6. Place the crust in the oven and bake for 5-7 minutes until it is slightly golden. Then place the crust in the freezer to cool while you prepare the filling.

7.  Whip the heavy cream with a mixer until you can starts to thicken and then add powdered sugar. Whip until stiff peaks form. Place the whipped cream in the refrigerator while you make the other mixture.

8. Beat the cream cheese and marshmallow fluff with an electric mixer until light and fluffy (about 5 minutes). Fold in 1/2 of the whipped cream and a 1/2 cup of the Lucky Charms marshmallows. Pour the mix into the chilled pie crust and smooth with a spatula. Pour remaining whipped cream over top and sprinkle the remaining marshmallows around the edge of the pie. Freeze for at least 3 hours. When it is time to serve, take it out of the freezer and let soften for 10 minutes.

9. Slice and serve!