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! 

Pumpkin Pie Spiced Pork Tenderloin with Roasted Autumn Veg

Growing up, we had dinner as a family every week night. We helped cook sometimes, and learned a lot of great recipes and techniques. Now we are older, we understand the importance of eating a full meal each night. Not only is cooking a great way to wind down from a busy day, but having a full balanced meal helps keep us away from over snacking and eating delicious but super unhealthy things (like a bag of chips or a pint of ice cream). 

This is why we created a recipe that is healthy, tasty, and super quick and easy! This one-pan recipe has all our favorite fall flavors and seasonal vegetables. Pork tenderloin is also one of the easiest meats to cook. Adding it on top of some simple roasted veg makes this one of the simplest recipes we've made! We are sure this will become a fall staple of yours. We serve it with a simple salad with our favorite balsamic dijon salad dressing. 

This one-pan recipe pairs perfectly with Louis Jadot Pinot Noir. This Pinot Noir comes from the Burgundy appellation of France and has notes of cherry, plums, and a hint of earthiness. We think it goes perfectly with the earthy roasted veg and the slight sweetness of the pumpkin pie spice rub. 

xxx Ivy & Eve

Serves 4

Pair with Louis Jadot Pinot Noir

Ingredients

• 1 1/2 pound pork tenderloin
• 1 1/2 tsp pumpkin pie spice
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp pepper
• 2 red potatoes
• 2 sweet potatoes
• 1 bulb fennel, sliced
• 2 pears
• 1 onion
• 1/4 cup plus 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tsp dijon mustard
• 1 tbsp honey
• 1 bag of Arugula
• Salt and pepper

Directions

1. Preheat the oven to 400F
2. Rinse and dry the pork tenderloin.
3. Combine the spices in a small bowl and rub onto the pork tenderloin.
4. Peel and cube the potatoes and sweet potatoes.
5. Slice the onion and fennel bulb.
6. Core and slice the pears.
7. Toss the vegetables with tbsp olive oil and season with salt and pepper.
8. Roast the vegetables in a large roasting pan for 30 minutes.
9. Rub the pork tenderloin with 1 tbsp olive oil and place on top of the vegetables.
10. Turn the oven up to 425F and roast for 30 minutes or until the internal temperature reads 160F on a meat thermometer.
11. Let the pork rest for 3 minuted before slicing.
12. Combine all the olive oil, balsamic, mustard, and honey and whisk.
13. Season with salt and pepper.
14. Drizzle over a large bowl of arugula and toss.
15. Plate the pork, veg, and salad and enjoy with a glass (or two) of Louis Jadot Pinot Noir!