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SO creamy, dreamy, delicious! Pumpkin Pie Ice Cream plantpoweredkitchen.com #vegan

Pumpkin Pie Ice Cream

In my world, every good dessert can take on a new form as ice cream. So here, I reconstruct pumpkin pie into a scoop of creamy cold bliss!
Course Dessert, ice cream
Servings 4 cups


  • 3/4 cup canned pumpkin pie mix I use Farmers Market Organic brand
  • 1 can regular not "light" 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
  • ¼ tsp cinnamon optional
  • ¼ tsp rounded guar gum
  • 1/2 tsp pure vanilla extract
  • Add in optional:
  • ½ - ¾ cup vegan gingerbread or graham cookies crumbled (can use gluten-free)


  1. 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. 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. If using add-ins, add during last couple of minutes of churning. Serve, or freeze to firm more.

Recipe 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.