If you’re a fan of pumpkin pie and homemade ice cream, this Vegan Pumpkin Pie Ice Cream is about to become your new favorite dessert. I
t captures all the warm, cozy flavors of classic pumpkin pie in a creamy, scoopable frozen treat. This dairy-free ice cream is rich, smooth, and surprisingly easy to make.
Why You’ll Love This Pumpkin Pie Ice Cream
Ice cream is my favorite dessert – hands down. But store-bought vegan ice creams have been disappointing, with too much sugar and usually adding dreaded pea protein.
Here’s why you’ll love this vegan ice cream recipe:
- Rich and creamy texture without dairy
- Made with pure pumpkin
- Naturally vegan and dairy-free
- Perfect for fall gatherings and holiday desserts
- Easy to customize with cookies, graham crackers, or gingerbread pieces
- Packed with cozy pumpkin spice flavor
This recipe transforms traditional pumpkin pie into a refreshing frozen dessert with the autumn flavors that you love.
What Makes This Recipe So Creamy?
The secret to the luxurious texture is a combination of coconut milk and raw cashews. Some vegan ice cream recipes use just one of these ingredients. Together, however, they create the perfect rich ice cream base that rivals traditional dairy ice cream.
Homemade Pumpkin Pie Ice Cream: FAQ
Can I Make Pumpkin Pie Ice Cream Without an Ice Cream Maker?
Yes. Blend the ingredients as directed, freeze the mixture, and stir every 30–45 minutes for several hours to help break up ice crystals. The texture won’t be quite as creamy but will still be delicious.
Can I use my Ninja CREAMi?
Yes! Fill your pint as you normally would – freeze – then process with the CREAMi.
Can I Make It Gluten-Free?
Yes. Simply use gluten-free cookies if adding mix-ins and verify that your pumpkin pie mix is gluten-free.
How Long Does This Vegan Pumpkin Pie Ice Cream Last?
Store in an airtight container in the freezer for up to 2 weeks for the best flavor and texture.
If you love ice cream – and also love “everything pumpkin” – this recipe is calling your name – or maybe mine. 😉
Give it a try and discover why pumpkin pie tastes even better in ice cream form. Let me know how it goes! x Dreena
Pumpkin Pie Ice Cream
Ingredients
- 3/4 cup canned pumpkin
- 1 can regular coconut milk
- 1/3 cup raw cashews
- 1/2 cup plain or vanilla non-dairy milk see intro notes
- 2/3 – 3/4 cup coconut sugar see note
- 1/8 tsp sea salt
- 1/2 – 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 tsp pure vanilla extract
Add in optional:
- ½ – ¾ cup vegan gingerbread or graham cookies crumbled can use gluten-free
Instructions
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In a blender, combine all the ingredients, except the add-ins, and puree until very, very smooth, scraping down the sides of the blender as needed.
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Transfer the mixture to an ice- cream maker (follow the directions of the specific model), and churn until the mixture is of soft-serve consistency.
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If using add-ins, add during last couple of minutes of churning. Serve, or freeze to firm more.
Notes
Sugar Note: You can start with 2⁄3 cup of sugar, and then after blending the mixture (before churning), taste for sweet- ness. If you think you’d like the ice cream sweeter, add the additional sugar. Keep in mind that the room-temperature ice-cream mixture will taste sweeter than when frozen. I usually use close to the 3⁄4 cup measure of sugar. Makes about 3 ¾ – 4 cups.
