Pumpkin pie sundaes

Pumpkin pie sundae

My mind is cluttered and full this week; bursting with lists of to-dos, to-mights and to-probably will nots. And for that, I am wordless. Leaving you with a beautiful, thought-provoking letter that Jack Kerouac wrote to his first wife, Edie. It sends feel-good chills up my spine. I hope it does the same for you, too.

•      •      •

“I have lots of things to teach you now, in case we ever meet, concerning the message that was transmitted to me under a pine tree in North Carolina on a cold winter moonlit night. It said that Nothing Ever Happened, so don’t worry. It’s all like a dream. Everything is ecstasy, inside. We just don’t know it because of our thinking-minds. But in our true blissful essence of mind is known that everything is alright forever and forever and forever.

Close your eyes, let your hands and nerve-ends drop, stop breathing for 3 seconds, listen to the silence inside the illusion of the world, and you will remember the lesson you forgot, which was taught in immense milky way soft cloud innumerable worlds long ago and not even at all. It is all one vast awakened thing. I call it the golden eternity. It is perfect. We were never really born, we will never really die. It has nothing to do with the imaginary idea of a personal self, other selves, many selves everywhere: self is only an idea, a mortal idea. That which passes into everything is one thing. It’s a dream already ended. There’s nothing to be afraid of and nothing to be glad about. I know this from staring at mountains months on end. They never show any expression, they are like empty space. Do you think the emptiness of space will ever crumble away? Mountains will crumble, but the emptiness of space, which is the one universal essence of mind, the vast awakenerhood, empty and awake, will never crumble away because it was never born.

The world you see is just a movie in your mind.”

Whipped coconut cream | Pie piecesCinnamon sugar pie piecesPumpkin pie sundae

Notes: To make the pie crust cookies gluten free, simply replace the flours with a gluten free flour blend and xanthan gum. If you don’t have a vanilla bean on hand, substitute 1/2 teaspoon of pure vanilla extract. Also, you don’t have to add the coconut water to the coconut whipped cream, but I like it to be slightly less dense than what it is without the addition of coconut water. So, do as you wish.


6 tbsp whole wheat flour
1/4 cup unbleached flour
1 tsp cane sugar
1 small pinch fine sea salt
1/4 cup vegan butter
, cold
1-2 tbsp water, ice cold
1 can full fat coconut milk
, refrigerated overnight
1 tbsp powdered sugar
1/2 vanilla bean
, split and scraped
1 tbsp cinnamon sugar
Pumpkin spice ice cream

Preheat oven to 350˚F. Line a small baking sheet with parchment paper; set aside. In a large mixing bowl, combine the flours, cane sugar and salt; stir until combined. Using a pastry cutter, or two knives, cut the butter into the flour mixture until it resembles coarse meal with a few larger chunks. Add the water and mix the crumbles with your hands, just until a dough forms. Pat the dough into a round ball and set aside.

Line a flat surface with parchment paper and sprinkle with flour. Roll out the dough into a large circle, about 1/4″ thick. Using a small cookie cutter (I used leaf shaped cutters), cut the dough and transfer the pieces to the prepared baking sheet. Freeze for 10 minutes then sprinkle with cinnamon sugar. Bake at 350˚F for 6-7 minutes. Allow to cool on baking sheet, then store in an air tight container until ready to use.

Remove the coconut milk from the fridge and scoop out the thick, white layer of fat on top. Reserve 2 teaspoons of the coconut water, then store the remainder for later use (in smoothies), if desired. Using a handheld electric mixer, cream the coconut milk fat, 2 teaspoons of coconut water, powdered sugar and vanilla bean on high speed for 1-2 minutes, or until light and fluffy.

To assemble the sundaes, put a few scoops of ice cream into 4-6 bowls. Divide pie pieces between the bowls and top with coconut whipped cream. Add a sprinkle of cinnamon for good measure. Enjoy!

Yield: 4-6 sundaes


  • Reply foodfeud 8 October 2012 at 1:21 PM

    This is absolutely beautiful! Who says ice cream is only for the summer?

    • Reply Ashlae 8 October 2012 at 1:31 PM

      The people who only drink hot coffee in the winter, I think. MORE ICE CREAM FOR US.

    • Reply Gabby @ the veggie nook 8 October 2012 at 1:39 PM

      Haha so basically crazy people. I like a cup of hot anything anytime of year! Same goes for ice cream ;)

  • Reply Champagne Violet 8 October 2012 at 3:08 PM

    Oh my goodness! This looks so delicious! I love how much coconut milk goes into this sundae….


  • Reply Hannah 8 October 2012 at 3:13 PM

    yumm yumm! gonna go to the supermarket and buy the stuff i need to do this lovely pumpkin pie!

  • Reply glutenfreehappytummy.com 8 October 2012 at 7:40 PM

    oh my gosh this looks INCREDIBLE!! love me some pumpkin!

  • Reply xvavaveganx 8 October 2012 at 7:56 PM

    I don’t think there are words to describe how quickly I’d like to shovel this into my face. It is so gorgeous and I”m sure absolutely delicious!

  • Reply Jackie @ Vegan Yack Attack! 8 October 2012 at 8:08 PM

    Are you kidding me? This looks incredible! I have a pumpkin ice cream recipe that I’m looking to make, but I know it won’t be nearly as good as yours. ;)

    • Reply Ashlae 8 October 2012 at 10:37 PM

      GET OUT OF TOWN! Can’t wait to see what you come up with. A maple sweetened version would be delicious ;)

  • Reply Averie @ Averie Cooks 8 October 2012 at 8:35 PM

    Awesome sundae and love the bowl! I have it and want to use it in every single photo shoot…lol I need to make your ice cream and put it in the bowl now!

  • Reply Beth @ Tasty Yummies 8 October 2012 at 10:22 PM

    Beautiful photos!

  • Reply Shannon 8 October 2012 at 10:58 PM

    Those tiny pie cookies are so glittery and beautiful!

  • Reply TheCookieFairy 9 October 2012 at 7:03 AM

    Looks delightful :) Such a beautiful extract, too.

  • Reply kasandrabracken 9 October 2012 at 11:58 AM

    incredible. I want an IV machine hooked up with this stuff! amazing work.

  • Reply Kelsey 9 October 2012 at 6:37 PM

    My love! The letter. The pictures. EVERYTHING. I really like you. So happy you’re in my life.

  • Reply la domestique 9 October 2012 at 7:19 PM

    Yes to pumpkin pie sundaes! The letter from Jack Kerouac is great. Makes me think of how insignificant all the things we worry about are.

  • Reply Willow 9 October 2012 at 10:13 PM

    Beautiful letter! So glad you shared that, I hadn’t read it before. :)

    Also, this dessert sounds divine! I love pumpkin-pie anything (and everything), so this is right up my ally!

  • Reply Cookie and Kate 9 October 2012 at 10:50 PM

    “The world you see is just a movie in your mind.” Thank you. This sundae looks incredible.

  • Reply vanilla bean blog 10 October 2012 at 7:46 PM

    Oh, Jack Kerouac. Now I have too much to process this afternoon.
    This looks delicious! I love love pumpkin-y treats. Mmm.

  • Reply Erin 11 October 2012 at 12:25 PM

    I really love this- what a wonderful treat! You also reminded me that I really need to pick up my Kerouac books again- such lovely writing!

  • Reply Richgail @AstigVegan 11 October 2012 at 7:02 PM

    I have an ice cream machine, I SHALL make this. Thanks for sharing, this is very timely to the season :)

  • Reply Courtney 12 October 2012 at 7:52 PM

    Beautiful words and beautiful sundae! It’s looks like fall in a bowl :)

  • Reply britainknee 12 October 2012 at 9:06 PM

    This looks outrageous (in the best way possible!)

  • Reply Jordan 18 October 2012 at 6:35 PM

    Sweet Jesus, this looks divine.

  • Reply Karlo 3 January 2013 at 11:53 AM

    This looks so extremely delicious and beautiful!

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