This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.
The leaves are starting to turn pretty colors, days are shorter, and the air is crisp. This can only mean one thing. It’s officially pumpkin season!
Okay, maybe it means that fall weather is on its way, but mostly it means pumpkin goodness!
With cooler weather approaching, the idea of ice cream seems almost silly (ah, who am I kidding, ice cream is good even in 30 below freezing temperatures!), but a good pumpkin pie ice cream is perfect for Indian summer weather. Let’s embrace fall with a little Pumpkin Pie Ice Cream, shall we?
Pumpkin Pie Ice Cream is so simple to make. It only requires 8 ingredients and about 10 minutes to prep the filling. There is no cooking involved in the filling, so you can throw it right into your chilled ice cream maker to churn away!
What I love about this ice cream is that it is so thick and creamy, almost the texture of a traditional custard made with egg yolks, all because of the pumpkin purée.
Speaking of pumpkin purée, I made my very first test-batch of Pumpkin Pie Ice Cream using some homemade pumpkin purée that I had made last fall and stored in my freezer. The results of the ice cream wasn’t as creamy, or rich in pumpkin flavor. Plus, the end result turned out to look more like a coffee ice cream than a nice subtle orange pumpkin ice cream. The second time I made this ice cream I used canned pumpkin which tends to be a bit thicker in consistency and richer in color. I was much happier with how the second version of Pumpkin Pie Ice Cream turned out using the canned pumpkin.
Now that I have devoured the perfect Pumpkin Pie Ice Cream it is okay with me if fall weather truly arrives.
I know you will love this Pumpkin Pie Ice Cream just as much as I do. It’s creamy, rich, pumpkin-y, and perfectly spiced with all those lovely pumpkin pie spices! Enjoy!
Pumpkin Pie Ice Cream (V)
- Prep Time: 40 mins
- Total Time: 40 mins
- Yield: 6 to 8 1x
- Category: Ice Cream, Dessert
- Cuisine: Vegan
Description
Pumpkin pie ice cream is creamy, dreamy, and bursting with plenty of pumpkin flavor!
Ingredients
- 1 cup raw cashews that have been soaked for at least 8 hours. (If you are in a rush you can soak your cashews in very hot water for 1 hour)
- 1 15 ounce can full-fat coconut milk (you can sub light coconut milk for less creamy results)
- 3 tablespoons melted coconut oil
- 1 cup pumpkin purée (not pumpkin pie*
- 1/4 to 1/2 cup agave nectar (taste as you add)
- Optional: 2 tablespoons white rum or vodka (you won’t taste the flavor, but it helps to prevent ice crystals from forming).
- 1 teaspoon vanilla extract
- Pinch fine sea salt
- 2 teaspoons pumpkin pie spice
Instructions
- The night before you plan to make the recipe, place the base of your ice cream maker into the freezer.
- To a blender add the drained cashews along with the remainder of the ingredients. Blend on a high speed until the mixture is mostly smooth, scraping down the sides as needed.
- Taste-test the mixture and add more sweetener, if desired. You may also add more pumpkin pie spice if you desire, but too much and the mixture will start to look tan in color rather than orange. The flavors of the pumpkin pie spice will become more prominent when the ice cream is cold. Continue to blend the mixture until it is as smooth as possible.
- Follow the manufacturer’s instructions for your ice cream maker. Turn on the ice cream maker and pour in the ice cream mixture. Allow the ice cream to churn for 30 to 45 minutes, depending on how cold your mixture is. Once the ice cream is thick, transfer it to a freezer-safe container. Smooth out and cover tightly. Allow to freeze for at least 4 hours, or until the ice cream has hardened.
- Allow the ice cream to sit out for 10 to 15 minutes to allow it to soften before serving. Store in the freezer for up to a month, although it’s best within a week.
Notes
*I have made this recipe with both homemade pumpkin purée and canned pumpkin purée. Both of them tasted great but the orange color was more dominant with the canned pumpkin. The homemade was almost a light brown color. They both tasted delicious but if color is a concern for you, then I recommend sticking with the canned pumpkin purée.
If you don’t have an ice cream maker you could put the ice cream mixture into a freezer-safe, airtight container and place it into the freezer. Remove the ice cream every hour and whisk to incorporate air into the ice cream. Repeat the process until the ice cream is hard. I have not tested this method, but I have read that it can work. This ice cream would be a great one to try it out on, because it’s extra creamy to begin with from the pumpkin purée. This method won’t yield the exact same results as if you used an ice cream maker, but it would still taste delicious.
Prep time does not reflect soaking time, or freezing time.
Base of the recipe adapted from my Raspberry Swirl Chocolate Chip Ice Cream.
Leave a Reply