Even in the cooler months, my friend Hannah Kaminsky doesn’t let go of her ice cream. Instead, the flavors morph into seasonal delights like eggnog, candy cane, gingerbread, and this wonderful dairy-free pumpkin pie ice cream. It’s basically like vegan pumpkin pie filling, churned into a creamy frozen dessert.
Dairy-Free Pumpkin Pie Ice Cream is a Cool Dessert for All Seasons
We originally shared this recipe way back in 2011. Since that time, Hannah has released TWO vegan ice cream cookbooks, Vegan a la Mode and Super Vegan Scoops. And we’ve had the chance to update this recipe with more details, and answers to some common FAQs.
Am I Using All the Coconut Milk, or Just the Cream?
There is no need to chill the can of coconut milk in advance. Just dump all of the contents right into the blender. You’re using all of the coconut milk, not just the cream.
I Only Have Pumpkin Pie Mix, Can I Use It?
You can, but you will need to modify the recipe to taste. Add the pumpkin filling, coconut milk, bourbon (if using), and vanilla to your blender, and puree. Then taste test, and add sweetener and/or spices as desired. Keep in mind that it will taste less sweet once frozen.
How Can I Make this Dairy-Free Pumpkin Pie Ice Cream without Coconut?
You can substitute about 1 2/3 cups unsweetened dairy-free, coconut-free creamer. The results won’t be quite as rich. We like nutpods for this. Another option is to use 1 2/3 cups cashew cream. Finally, you can simply substitute 1 package of firm silken tofu. The ice cream won’t be as rich, since this is a much lower fat option.
How Can I Make this Recipe without an Ice Cream Maker?
There are a few methods. See our guide to Homemade Dairy-Free Ice Cream without an Ice Cream Maker.
Special Diet Notes: Pumpkin Pie Ice Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly. Just be sure to select your bourbon wisely if you’re gluten-free, omit it, or use a different liquor. The alcohol helps to create a creamier, less icy finish, but it doesn’t have to be bourbon.
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can coconut milk (regular, full-fat)
- 1 cup packed dark brown sugar
- ¼ cup maple syrup
- 2 tablespoons bourbon (optional; see post above)
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Pinch black pepper
- Add the pumpkin, coconut milk, brown sugar, maple, bourbon (if using), vanilla, cinnamon, ginger, cloves, salt, and black pepper to your blender. Puree until smooth.
- Refrigerate the mixture for 1 hour or more, or until cold.
- Process the mixture in your ice cream maker according to the manufacturer's directions.
- Transfer the ice cream to a freezer-safe container and freeze until solid, about 4 to 6 hours.
This is SO good. Anyone ever tried using a xylitol to replace the brown sugar?
When the recipe calls for one can of real coconut milk do I just use the thick cream on top?
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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