Vegan Pumpkin Coconut Cream Pie and Ice Cream

Pumpkin Coconut Cream Pie

Crust:
2 1/2 cups pumpkin snaps
5 tbsp Earth Balance stick, melted
Filling:
1 package (8 oz) Tofutti cream cheese
1 1/4 cups granulated sugar
1 cup pureed pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1 cup coconut cream

Heat oven to 350°F. Using food processor, finely crush pumpkin snaps.
Transfer crushed pumpkin snaps to a stand mixer bowl, add melted butter, and stir on medium speed until incorporated. Place pumpkin snaps mixture in an ungreased 9-inch pie tin. Press pumpkin snaps mixture evenly against bottom and sides of pie tin. Bake 8 to 10 minutes or until light golden brown. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until creamy. Add pumpkin, spices and vanilla; beat until smooth. Place contents of can of coconut cream into a blender and process on high for about a minute. Pour out one cup and fold in with rest of filling mixture. Spread evenly in pie crust. Refrigerate 4 hours or until filling is set. Cover and refrigerate any remaining pie.

Altered from http://www.bettycrocker.com/recipes/gluten-free-no-bake-pumpkin-cream-pie/d48b78fd-e84d-43b7-98c5-823415fd9516

Pumpkin Ice Cream

3/4 cup pureed pumpkin
3/4 cup coconut cream
1/2 cup sugar
1 3/4 cup ice (I used 14 moon shaped cubes)

Add pureed pumpkin to remaining coconut cream. Add sugar and process in blender until incorporated. Add ice and process until smooth. Transfer to a pyrex, cover, and freeze.