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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Soy-Free, Dairy-Free Pumpkin Pie Ice Cream

Even in the cooler months, Hannah Kaminsky doesn’t let go of her ice cream. Instead, the flavors morph to seasonal delights like eggnog, candy cane, gingerbread, and the wonderful vegan pumpkin pie ice cream recipe below.

As Hannah says, “Put on a sweater and crank up the heat, because there’s no way the ice cream will stop churning out of my kitchen!”

In fact, this pumpkin pie ice cream recipe is just a sampling of Hannah’s creativity. You can view more of her amazing frozen desserts in her recipe book, Vegan a la Mode: More Than 100 Frozen Treats for Every Day of the Year.

Vegan, Dairy-Free, Soy-Free Pumpkin Pie Ice Cream Recipe

Vegan pumpkin pie ice cream recipe and photo by Hannah Kaminsky.

Easy as Vegan Pumpkin Pie Ice Cream
Prep time

Total time


Serves: 6 servings

  • 1 15-Ounce Can Pumpkin Puree
  • 1 14-Ounce Can Regular Coconut Milk
  • 1 Cup Dark Brown Sugar, Packed
  • ¼ Cup Maple Syrup
  • 2 Tablespoons Bourbon
  • 2 Teaspoons Ground Cinnamon
  • 1 Teaspoon Ground Ginger
  • ¼ Teaspoon Ground Cloves
  • Pinch Freshly Cracked Black Pepper
  • ¼ Teaspoon Salt
  • 1 Teaspoon Vanilla Extract

  1. Okay, now this is a real tough recipe, so are you ready? … Take all of the ingredients, and mix them together in a big bowl until smooth and homogeneous.
  2. Chill if not already cold, and process in your ice cream machine as per the manufacturer’s instructions.
  3. Transfer into an air-tight container and freeze until solid before serving.

Not too keen on making a traditional pumpkin pie for Thanksgiving this year? Just make a batch of this ice cream, smooth it into a pre-baked graham cracker crust, and freeze until firm enough to slice. Perfect to make ahead of time, too!

About Hannah Kaminsky

Hannah is the author of My Sweet Vegan, Vegan Desserts, and Vegan a la Mode. She works as a food stylist and recipe creator for several international publications, and is currently pursuing a career in food photography. Hannah blogs many of her crafts, photos, and food creations at Bittersweet.

View all posts by Hannah Kaminsky →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. Homemade Pumpkin Ice Cream | Scott KatzensteinJanuary 28, 2013 at 7:48 amReply

    […] to Go Dairy-Free Great site for everything dairy-free as well as gluten-free recipes to […]

  2. Susan PrattNovember 20, 2014 at 2:31 pmReply

    When the recipe calls for one can of real coconut milk do I just use the thick cream on top?
    Thank you

    • Alisa FlemingNovember 21, 2014 at 3:57 pmReply

      If it calls for the full can, use the full can. We would specify to skim the cream off if that was the case. Enjoy!

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