Like a frozen pumpkin pie, this Vegan Pumpkin Pie Ice Cream is filled with the sweet, robust taste of the classic pumpkin spice flavors.
In another installment of my vegan no-churn ice cream series, I present vegan and no-churn pumpkin pie ice cream!
This vegan pumpkin pie ice cream is the sweet sister of my vegan pumpkin pecan ice cream. While the pumpkin pecan ice cream has that rich, nutty pecan flavor, and the crunch of pecan pieces in the ice cream, this pumpkin pie ice cream is smooth and sweet. Like a frozen pumpkin pie.
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Why this recipe works
For an ultra creamy, rich, and decadent ice cream, you need sugar and fat.
The ratio of fat and sugar is what makes an ice cream that has a creamy texture and is super flavorful.
In this vegan ice cream, the fat source is nut butter, which is naturally high in fat. The sugar source is maple syrup.
Obviously, maple syrup and nut butter alone don't create ice cream. So non-dairy milk and pumpkin help to lighten up the texture to the right consistency.
Why I love this Vegan Pumpkin Pie Ice Cream
- It's no-churn - I don't know about you but I have plenty of kitchen gadgets. I do not need an ice cream maker. This recipe can be made in a blender or just with a bowl and a whisk!
- It's plant-based and dairy-free - All my recipes are vegan-friendly, of course, but I have to celebrate what a treat it is to eat ice cream that is actually healthy. Just whole food ingredients.
- It's banana-free - I LOVE bananas, but sometimes you don't want your ice cream tasting like banana. This Pumpkin Pie Ice Cream is much more decadent than banana ice cream
- It's fall-themed - This ice cream is like a frozen pumpkin pie. What's not to love?
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
- Perfect anytime dessert - this dessert is super easy to whip up and also great to make ahead of time and keep in the freezer for whenever you want it
Ingredient Notes & Substitutions
- Non-Dairy Milk: I recommend using either almond milk or oat milk
- Nut Butter: I recommend cashew butter or almond butter, since they have the most neutral flavor compared to other nut butters. Or, head to my no-churn pumpkin pecan ice cream for a rich pecan flavored ice cream! If you are allergic to nuts or would prefer to have a nut-free ice cream, use full-fat coconut milk instead.
- Pumpkin: Canned pumpkin is perfect for this recipe. Make sure to use pumpkin puree NOT pumpkin pie filling.
- Maple Syrup: This recipe gets sweetness from maple syrup. If you prefer a completely fruit-sweetened version, sub the maple syrup with 6 pitted medjool dates.
- Pumpkin Pie Spice: pumpkin by itself doesn't have a lot of flavor, what really makes it taste like the classic pie flavor is the spice. You can either buy pumpkin pie spice or make your own (link to a recipe).
- Cinnamon: extra cinnamon brings the pumpkin pie vibes over the top!
- Vanilla
- Salt
Step-By-Step Instructions
Step 1. Add the non-dairy milk, cashew butter, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla, and salt to a bowl or blender. Mix or blend until smooth.
Step 2. Transfer to a freezer-safe container. Freeze for 4 hours, or overnight.
Step 3. When ready to eat, let the ice cream thaw several minutes before scooping.
FAQ & Expert Tips
No. While I recommend a blender for ease, you don't need one. You can simply add all the ingredients to a bowl and whisk well.
Yes! My no-churn vegan vanilla ice cream is totally date sweetened and it's one of my most popular recipes!
Simply replace the maple syrup with 6 pitted medjool dates. Bend until smooth - this may take a bit longer than the maple syrup version. And the proceed with the recipe as written.
You can sub the nut butter for in a 1:1 ratio with coconut cream. Or you can use a seed butter like sunflower seed butter.
Both of these subs may change the flavor slightly so I don't recommend subbing unless you have a nut allergy.
This ice cream IS scoopable, just like regular ice cream. But it will be pretty solid if you take it out of the freezer and try to scoop immediately.
To get the perfect consistency, thaw for 5-10 minutes at room temperature. You'll know it's the perfect consistency when the edges of the container start to get melty.
Store this ice cream in the freezer.
You can store it in the container you made it in. Be sure to add some type of lid or plastic wrap to avoid the ice cream picking up any other flavors in your freezer.
I often store my homemade ice creams in freezer safe bags, to maximize freezer space.
Recipe Prayer
Thank you God for delicious desserts like this ice cream. Help us to enjoy this treat. Amen.
Related Recipes
Love this no-churn ice cream? Check out my other vegan ice cream recipes:
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Pumpkin Pie Ice Cream
Equipment
- Blender optional
Ingredients
- 3 Cups Non Dairy Milk oat milk is best
- 1 Cup Cashew Butter
- 1 Cup Pumpkin Puree
- ½ Cup Maple Syrup
- 1 Teaspoon Pumpkin Pie Spice *recipe to make your own below
- ¾ Teaspoon Cinnamon
- ½ Teaspoon Vanilla
- Pinch Salt
Instructions
- Add the non-dairy milk, cashew butter, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla, and salt to a bowl or blender. Mix or blend until smooth.
- Transfer to a freezer-safe container. Freeze for 4 hours, or overnight.
- When ready to eat, let the ice cream thaw several minutes before scooping.
Notes
Nutrition
Nutrition information is an estimate.
Addison
This was absolutely delicious!!! Before I went WFPB I used to LOVE "So Delicious" snicker-doodle ice cream. To me it taste just like it!!! It's amazing!! Thank you Elizabeth for this wonderful recipe!!
Elizabeth
Oooh what a lovely complement! So glad you love the recipe!