creamy vegan pumpkin pie ice cream with 10 ingredients and tons of creamy pumpkin puree. Easy to prepare, perfectly sweet and lightly spiced.



  • 1 1/2 cups raw cashews (4-6 hours soaked or 1 -2 hours in boiling water*)
  • 1 cup Milk- free milk (e.g. unsweetened almond, light coconut or rice)
  • 3 soup olive oil
  • 3/4 cup pumpkin puree
  • 1/ 4 cup maple syrup (sub-agave or honey if not vegan)
  • 1 /3 cup brown sugar
  • 1 1/2 tsp < span class="wprm-Recipe-Ingredient- unit" -name">Pure Vanilla Extract
  • 1/4 TL< /span> Sea salt span>
  • 1 1/2 càc pumpkin pie spice
  • 3/4 cc< /span> ground cinnamon


  • 1/2 cup raw pecan halves
  • 1 soup vegan butter (like Earth Balance // or sub olive or avocado oil)
  • 1 Soup brown sugar
  • 1 pinch sea salt, cinnamon and cayenne pepper


  • Place your mixing bowl in the freezer to chill the night before. Also, soak your cashews the day before or at least 4-6 hours before pureeing them. You can also soak in boiling water for 1-2 hours (see notes).
  • Once soaked, place the well-drained cashews and remaining ingredients in a blender and blend until creamy and smooth – about 3-4 minutes, using the liquefy or puree setting if you have the option make it really creamy. Taste and adjust sweetness/flavors as needed.
  • Pour the mixture into the bowl of your chilled ice cream maker and stir according to manufacturer’s instructions, until completely cool – about 45 minutes. It should look like a thick soft dough.
  • Transfer to a freezer-safe container, cover and freeze until hard – at least 6 hours, preferably at night. Keeps in the freezer for up to a week.
  • Remove from freezer and thaw for 30-40 minutes – or purely 15-20 seconds in the microwave (gasp!) – before serving to soak. Serve with toasted brown sugar pecans (see next step) and coconut whipped cream for extra momentum.
  • FOR THE PECANS: Preheat the oven to 176°C and place the pecans on a foil-lined baking sheet. Fry for about 8 minutes.
  • Meanwhile, melt the butter in a small pan or in the microwave and stir in the brown sugar, Sea salt, cinnamon, and cayenne pepper.
  • Remove the toasted pecans from the oven and toss with the butter and spices. Spread on the baking sheet and toast an additional 4-7 minutes, or until fragrant and golden brown, being careful not to burn them.
  • Allow to cool completely. Store leftovers in a jar for up to 1 week.
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