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A hand holding an ice cream cone with two scoops of vegan pumpkin pie ice cream.

Vegan Pumpkin Pie Ice Cream

Print Recipe
Like a frozen pumpkin pie, this Vegan Pumpkin Pie Ice Cream is filled with the sweet, robust taste of the classic pumpkin spice flavors.
Course Dessert
Cuisine American
Prep Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 268
Author Elizabeth

Equipment

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

If you want to make your own pumpkin pie spice, follow this recipe from Sally's Baking Addiction.

Nutrition

Calories: 268kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 130mg | Potassium: 286mg | Fiber: 2g | Sugar: 13g | Vitamin A: 4767IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2mg