When I’m sad, I eat.


Seeing that title actually makes me laugh. It is true to an extent, when I’m sad, worried, anxious, sometimes I feed those insecurities. Life has been tough lately. I mean, I honestly should not complain too much and I do try and remind myself that things could be a lot worse. Some of you know I’ve been on the hunt for a job for a few months and I still have not found one. No interviews. Nothing. Pretty sad. But, I will not give up. I will continue to look and hope that eventually something will come my way. I thought that I might have stumbled across an amazing fit for me via a good friend but today I found out the company is hiring internally. The HR lady did say she liked my resume and would keep me in mind. My fingers are crossed. 

In the meantime, I shall cheer myself up with this desserty dessert. Compliments of Goop, the ‘I haven’t quite figured it out’ web site slash e-newsletter brought to you by Gwenyth Paltrow. Yeah, weird I know but look at this y’all.

Pumpkin Ice Cream Pie with Maple Whipped Cream

A cool alternative (literally) to traditional pumpkin pie. If you can find pumpkin ice cream, by all means use that. If not, here’s a quick and easy way to make some using vanilla ice cream, good canned pumpkin and lots of wonderful spices. When you first make the mixture the spices might seem strong, but remember that their flavors get a bit muted when they’re ice cold. If you’re doing Thanksgiving for a large crowd, make two of these. One is good for a small crowd and the ice cream alone is a simple, fun desert for a party of two.

SERVES: 6, very generously
TIME: 20 minutes + at least 3 hours in the freezer

  • 1 cup of graham cracker crumbs (about 1 sleeve, ground in the food processor)
  • 1 tablespoon sugar
  • 5 tablespoons melted butter
  • 1 pint vanilla ice cream, softened
  • 1 can pureed pumpkin (or 1-3/4 cups fresh)
  • 1/4 teaspoon each ground allspice, cinnamon, nutmeg and cloves
  • Maple Whipped Cream (see recipe below)

Preheat the oven to 350º F.

Combine the graham cracker crumbs, sugar and melted butter in a pie pan (why bother washing a mixing bowl?). Mix together with your fingers and then press evenly to cover the bottom and sides of the pan. It helps to press the mixture with the bottom of a small measuring cup. Bake for ten minutes or until light brown. Let cool while you prepare the filling.

In a large bowl, beat together the ice cream, pumpkin and spices. Spread evenly into the cooled pie shell and stick in the freezer for at least three hours before serving. When ready to serve, spread the top with Maple Whipped Cream.

Maple Whipped Cream

Maple syrup is one of the great North American ingredients and is one of the healthiest ways to sweeten things. I put it in nearly everything, including this heavenly whipped cream.

SERVES: enough for one pie
TIME: 5 minutes

  • 1 cup heavy cream
  • 2-3 tablespoons real Vermont maple syrup


Whip the cream using a standing mixer, handheld mixer or whisk (a bit of a workout!) until stiff peaks form. Whisk in maple syrup to taste.


After this tasty treat, I should be feeling all smiles again. Oh, and by the way, my birthday is tomorrow. That should help.


One Response to “When I’m sad, I eat.”

  1. 1 Pumpkin Ice Cream Pie - the results « Travel and Other Obsessions

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