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5 from 2 votes

Vegan Pumpkin Pie Ice Cream

Prep Time6 hrs
Cook Time30 mins
Total Time6 hrs 30 mins
Servings: 1 qt
Author: Angela Marinelli


  • 1 pie pumpkin about 2 1/2 lbs
  • 2 cups coconut milk or cashew cream or a blend of both
  • 1/2 cup palm sugar*
  • 1/4 cup maple syrup*
  • 1 TBS coconut oil
  • 1/4 tsp ground ginger
  • 1/4 tsp fresh ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 2 TBS bourbon optional
  • 1/4 tsp xanthan gum optional

*For a sugar-free option use 1/2-3/4 cup lakanto monkfruit sweetener in place of the palm sugar and maple syrup


    Ahead of Time:

    • Preheat oven to 425 degrees.
    • Cut pumpkin into even sized 2" chunks. Sprinkle with salt.
    • Put on half sheet pan and roast for 30 minutes or until soft and tender.
    • Remove from oven and set aside.


    • Combine coconut milk (or cashew cream), palm sugar, maple syrup, coconut oil, ginger, nutmeg, and cinnamon in a medium saucepan over medium high heat.
    • Bring to a simmer and reduce heat.
    • Let simmer for over low heat for about 10 minutes, letting spices cook. You don't want a raw spices flavor in your ice cream.
    • Once they have cooked out remove from heat.


    • Using a pairing knife, remove flesh of pumpkin from the skin and dice into smaller pieces (should get about 5 cups diced).
    • Discard the skin and put the cooked, tender flesh in a high powered blender. Add the mixture from stove, vanilla and the bourbon.
    • Blend on high speed until creamy, 30-45 seconds.
    • As motor is running add the xanthan gum (if using). Let blend for another 30 seconds.


    • Pour mixture into a bowl or pan and put in fridge until completely cold, usually 6-8 hours.
    • Then follow instructions for your ice cream maker.


    • You don't have to add the bourbon, but this small amount won't add a lot of alcohol content and it will add flavor and prevent ice cream from over-freezing. Bourbon is made from gluten-free grains.


    Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2016