Vegan Pumpkin Pie Ice Cream

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Holding a waffle cone topped with double-scooped homemade Pumpkin Ice Cream

Man oh man. Friends, this is a vegan ice cream revelation.

Pumpkin and spice and everything nice rolled into creamy, dreamy 10-ingredient bliss. Let’s do this!

Can of pumpkin puree for making fall recipes

This recipe starts with a base of soaked cashews for extra creamy texture.

And to avoid any flavor clashes, I went with almond milk and olive oil rather than my first love, coconut milk and coconut oil. This ensures the creaminess is still in tact, but the flavor of the pumpkin really shines through.

Blender with homemade Pumpkin Pie Ice Cream mixture

Other perks?

No chilling required pre-churning
Sweetened with maple syrup & brown sugar for a rich, deep amber flavor
Packed with real pumpkin purée
Speckled with pumpkin pie spice & ground cinnamon for extra warmth

And it churns up beautifully. Just look at that!

Using an ice cream maker to make gluten-free vegan Pumpkin Pie Ice Cream
Loaf pan filled with a batch of our homemade Vegan Pumpkin Ice Cream recipe

This ice cream is the real deal. It’s

Not too sweet
Subtly spiced
& Perfect for fall

Using an ice cream scooper to grab a scoop of creamy vegan Pumpkin Pie Ice Cream
Close up shot of a scoop of Vegan Pumpkin Pie Ice Cream

This ice cream reminds me of the chilled pumpkin pie my family makes for Thanksgiving. It’s perfectly sweet, loaded with creamy pumpkin purée, and subtly spiced. The combination of flavors and textures seriously melt in your mouth.

To take things to the next level, top your scoop with some plump coconut whipped cream and brown sugar roasted pecans (recipe below!). It’s like the pumpkin pie sundae of your dreams.

Parchment-lined baking sheet with Vegan Maple Roasted Pecans

Oh man, coconut whip and pecans or not, this ice cream is where it’s at. If you give it a try, let us know! Be sure to take a picture and tag it #minimalistbaker on Instagram so we can be fall ice cream buddies. Cheers and happy fall!

Holding up a cone filled with Vegan Pumpkin Pie Ice Cream topped with coconut whip and glazed pecans

Vegan Pumpkin Pie Ice Cream

Creamy 10-ingredient vegan pumpkin pie ice cream with tons of creamy pumpkin purée. Simple to make, perfectly sweetened, and subtly spiced.
Author Minimalist Baker
Holding up a waffle cone with two scoops of homemade Pumpkin Pie Ice Cream
4.77 from 21 votes
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 7 (1/2-cup servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? Store in freezer.



  • 1 1/2 cups raw cashews (soaked for 4-6 hours or in boiling hot water for 1-2 hours*)
  • 1 cup dairy-free milk (such as unsweetened almond, light coconut, or rice)
  • 3 Tbsp olive oil
  • 3/4 cup pumpkin purée
  • 1/4 cup maple syrup (sub agave or honey if not vegan)
  • 1/3 cup brown sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1 1/2 tsp pumpkin pie spice
  • 3/4 tsp ground cinnamon


  • 1/2 cup raw pecan halves
  • 1 Tbsp vegan butter (such as Earth Balance // or sub olive or avocado oil)
  • 1 Tbsp brown sugar
  • 1 pinch each sea salt, cinnamon and cayenne pepper


  • Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well or for at least 4-6 hours before blending. Alternatively soak in boiling water for 1-2 hours (see notes).
  • Once soaked, add well-drained cashews and remaining ingredients to a blender and blend until creamy and smooth – about 3-4 minutes, using the "liquify" or "purée" setting if you have the option to get it really creamy. Taste and adjust sweetness/flavors as needed.
  • Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled – about 45 minutes. It should resemble thick soft serve.
  • Transfer to a freezer-safe container, cover and freeze until hard – at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.
  • Take out of the freezer and thaw for 30-40 minutes – or microwave (gasp!) for 15-20 seconds – before serving to soften. Serve with brown sugar roasted pecans (see next step) and coconut whipped cream for extra oomph.
  • FOR THE PECANS: Preheat oven to 350 degrees F (176 C) and place pecans on a foil-lined baking sheet. Toast for about 8 minutes.
  • In the meantime, melt butter in a small skillet or in the microwave and stir in brown sugar, sea salt, cinnamon and cayenne.
  • Remove toasted pecans from oven and toss with butter and spice mixture. Spread back onto the baking sheet and toast for another 4-7 minutes or until fragrant and golden brown, being careful not to burn.
  • Let cool completely. Store leftovers in a jar for up to 1 week.


*For soaking cashews in boiling water, simply place raw cashews in a dish or jar, bring a large pot of water to a boil, then pour over and soak at least 1 hour, no longer than 2. Drain as usual.
*Prep time does not include soaking cashews or freezing.
*Nutrition information is a rough estimate calculated without toppings or pecans.
*Adapted from Post Punk Kitchen.

Nutrition (1 of 7 servings)

Serving: 1 half-cup servings Calories: 296 Carbohydrates: 27.6 g Protein: 5 g Fat: 20.1 g Saturated Fat: 3.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 102 mg Fiber: 2 g Sugar: 16.7 g

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My Rating:

  1. Bethany says

    Yum!! I used honey in my recipe and then used maple sugar instead of brown sugar. Since I was using my KitchenAid ice cream maker, I did pre-chill the mixture overnight before churning the ice cream. It then only took about 20 minutes to complete. I would recommend the pre-chill if using this equipment since I have had the bucket warm up before the ice cream is finished when ingredients aren’t cold enough. The ice cream was nice and creamy and not too sweet. Thank you for this recipe!!

  2. Ben says

    Made this once before and loved it, but I’m curious to try it using full-fat coconutmilk as the base instead of cashews, as I’ve generally gotten creamiest texture from coconutmilk. Any suggestions on how much to use in place of cashews? Thanks!

  3. Linds says

    Hello! If I don’t have a blender, could I use cashew butter as a substitute? Would it be 1:1? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linds, We haven’t tested that, but we’d suggest trying about half the amount of cashew butter in place of cashews. Let us know if you try it!

  4. Janine says

    This was absolutely delicious! I was afraid I would eat the entire thing after it churned in the bowl. It was incredible. I cut down the oil to 1/2 tb olive oil. I would attempt next time eliminating it. I try to cook without oil.

    I added chocolate chips.

    And after eating a cup, I accidentally put it back in the refrigerator for a day. It’s became a delicious soft serve. In fact I think it takes better as a soft serve. I can’t recommend this recipe enough, pure genius !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the great review and for sharing your modifications, Janine. So glad you enjoyed!

  5. Magdalena says

    Hi, Thank you for the recipe.
    Do you think I could use cashew butter instead of raw cashew nuts? If so, what proportions please?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so. Reduce the amount of cashews by half, and that’s what you’ll add in cashew butter. Let us know if you try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kay, sorry that was missing from the metrics! 1/3 cup = 75 g. We’ve updated it in the recipe.

  6. Colleen says

    My husband has been missing pumpkin soft serve in the worst way and, boy, did this make him happy! I didn’t use the brown sugar or oil, and since I have a Vitamix, I didn’t need to soak the cashews. WOW! Rich, creamy and So Good! Thank you for sharing this recipe!! 🙏🏻

  7. michele says

    This is so very good! It reminds me of a dessert my mom used to make mixing vanilla ice cream with pumpkin and spices – then frozen in a cake pan with ginger snaps on the bottom. Bring on the ginger snaps! Can’t wait to have this again for dessert on Thanksgiving.

      • Jessica T says

        Would this recipe work with Oat Milk or would it make it icy? What do you recommend for the creamiest texture in terms of plant-based milks?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jessica, we think that would work in this recipe! Light coconut milk would have the creamiest texture. But the cashews provide plenty of creamy richness in this recipe, so the type of dairy-free milk isn’t as important.

  8. Brianne says

    I don’t think my cashews were soaked enough (I used the quick method, 2 hours), and my blender wanted to ignite after only 2 minutes on ultra high, so my ice cream has mini chunks of cashews in it, and definitely not a creamy texture. That being said, add the cream and pecans and the whole thing was delicious. Dairy eating friends said it was like eating frozen blended pumpkin pie. They ate it all up. Next time I would try soaking the cashews overnight to see if it helps.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Brianne! A longer soak on the cashews (overnight in cool water) should be sufficient. For the quick soak method, just make sure the water is very hot. And blending in a high speed blender helps texture a lot, too. Hope that helps!

      • Steve says

        I just bought an ice cream maker, and I’m excited to try this out!! I’m thinking of substituting coconut oil instead of olive oil, as the olive oil I have on-hand is pretty grassy. Do you think that would change the texture much?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          I don’t think that would be a problem, but olive oil is much slower to freeze, whereas coconut oil freezes quickly, so you’ll just need to set on the counter a bit longer before scooping!

  9. Manuela says

    Soooo good!! I love the taste and the texture. Thanks for another great recipe. I’m just curious why you use olive oil in the recipe. Any reason why you should use oil? Not that I don’t want to use olive oil…. I love it! But was just wondering if it has to do something with the texture or makes the ice cream taste so much better…. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s worth a shot! Just go straight to the freezer, remove every hour and stir/whisk to incorporate air until semi-firm. Then continue freezing until firm (overnight).

  10. Julia says

    I love how you have “will keep up to a week”, not in our house, maybe a day or two, but its gone, lol, its just too good.

  11. Tiffany Hyde says

    I made this, with the same ingredients, but not the same amount of ingredients. Fresh pumpkin all the way. Was really good, even not frozen it has a good taste. When I froze it it wasn’t exactly the icecream texture I wanted but that could have been because I didn’t use the amount of ingredients shown on the recipe, anyways, it was good!

  12. Fiona Robinson says

    I made this recipe but instead of non dairy milk I used water, absolutely delicious. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Fiona. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  13. Jeff Merritt says

    I was curious if you could use the base from the peanut butter chocolate chip cookie dough ice cream (1 1/4 cup cashew, I can coconut milk) instead of the 1 1/12 cashews and 1 cup non dairy milk? And just switch out the flavoring ingredients? I’ve made both bases (the aforementioned cookie dough and the chai ice cream) and I think the cashew/coconut base makes for a much creamier and rich ice cream! Thank you, love your site!

  14. Laurie says

    This was delicious. I actually made it twice in a one month period it was so good. The texture is wonderful when you let it sit out at room temp for about an hour it’s nice and creamy. I’m going to experiment with other flavorings using this basic recipe.

  15. Kris says

    I was hoping at make and eat this ice cream tonight; can I just serve it right after churning- and NOT freezing? It will be like soft serve, do you think it will be ok to eat then, or do you really recommend the freezing step?
    Also, when you suggest light coconut milk, is that from the reduced fat coconut milk in the can?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I would recommend freezing it first but you could eat it right away.. it’ll just have a much softer texture.
      As for the coconut milk, you can use the kind from a carton!

  16. sophie says

    I’ve already begun to soak my cashews in order to make this yummy treat! However, I don’t own an ice cream maker. Is there an alternative method to this step? Possibly using an egg beater or food processor? Let me know what you think! Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You could spread the creamy mixture right from a Vitamix into a cold baking dish and Put it in the freezer, but it may not get “as” creamy!

  17. Kim says

    I was wondering if i could use almonds instead of cashews and if a food processor would work as well as an ice cream maker

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim! The cashews are needed for the texture, as for the ice cream maker: You can spread the creamy mixture right from a Vitamix into a cold baking dish and Put it in the freezer, but it won’t be “as” creamy.

  18. Heather says

    Eating this right now and it is AMAZING! So creamy and perfectly spiced. My husband (who does not love sweets) is on his second small bowl and keeps saying how yummy it is. Thanks again for another great vegan recipe!

  19. Kate says

    Dana, how can you make this without an ice cream machine? Also, is lactose-free milk a suitable substitute? Thanks in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate! It may not get as “as” creamy, but you could spread the creamy mixture right from a Vitamix or blender into a cold baking dish and put it in the freezer. We haven’t tried a lactose-free milk as a substitute, but if you do let us know how it goes!

  20. Alex says

    Hey! I tried this recipe last night for Canadian Thanksgiving (I’ll be making the vegan pumpkin cheesecakes next!). The recipe was amazing, the mixture tastes like heaven! I had it my Kitchen Aid ice cream attachment for approx 1 hr and then it looked like it started separating (there are light yellowish flecks in the mixture). The texture was like soft serve at this point. Just wondering if you have any tips on how to avoid this? I wasn’t sure if I mixed it for too long or not long enough. Thank you for your help! It still tastes amazing, but doesn’t have a smooth appearance like your photos!

  21. kayla says

    The texture wasn’t great, but I think that must be my fault (something to do with the cashew process). The real issue was that for some reason I had a really strange after taste. I kept trying it and was really confused because I followed the recipe and all of the comments seem to be positive. I tried adding things to change the flavor but nothing helped and I ended up throwing it all away. :/

  22. Gigi says

    Hi Dana,

    I noticed that a your ice cream recipes are similar to your pie filling recipes, using either coconut cream, cashew cream, or both.

    1. Do you think the ice cream recipes could be poured into a pie crust and either frozen or refrigerated until thickened/hardened?
    2. Can cashew cream be replaced with coconut cream in the pies/ice creams?

    Thanks for the great recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I do! 1. Yes, that should work. Just set out for 20 minutes before slicing. 2. It’s not always a 1:1 swap, so I recommend only subbing half.

  23. Rebecca says

    Hi, I have a nut allergy and was just wondering if I could replace the almond milk and such with soy or coconut substitutes and how would that affect the flavor? Thank you!!

  24. Jordan says

    What if you don’t have an ice cream churner? Any recommendations on how to still use this recipe? Love your recipe!

  25. ErrinW says

    Yum, yum, yum. I have been seriously missing Dairy Queen’s pumpkin pie blizzards. Last gal, I “cheated” and got one- totally not worth breaking vegan, gastronomically speaking. Made this recipe tonight and it’s delish! Thanks!

  26. Ailene says

    Perfect! I doubled this recipe and brought it to a friend’s birthday party! It was a hit! I was so excited that everyone seemed to love it! It tasted exactly like pumpkin pie, in ice cream form. So delicious and everyone was impressed that it was vegan- they kept asking me how I made it and what was in it! Thanks, for making me look good! :) This is the 3rd ice cream recipe I’ve tried from your website and loving all of them!

  27. wendy cloud says

    was not impressed with the grainy texture of the ice cream. maybe processing the nuts alone would of made a difference. not one that I will make again… sorry

  28. Alecia Edmonds says

    This looks amazing! Hubby adores pumpkin everything! I’m allergic to almonds… any suggests on subs? I am perfectly good with coconut.

  29. Adrianna says

    Wow! This really is a revelation! I just made the recipe and it is so very creamy and delicious. Thank you for sharing.

  30. Michelle says

    My dairy free husband loves ice cream. I usually use coconut milk but this sounded interesting. It was absolutely delicious! The whole family loved it!

  31. Marz says

    Do you think it will be find if I use roasted unsalted cashews? I’m about to make it but don’t want to spoil it. Thank you

  32. Deese says

    I just made this in my new cuisinart 2 quart ice cream marker ( which I bought to make this recipe). It is a revaluation! So creamy! I’ve been vegan for just over two years and I have missed truly creamy ice creams and can’t justify spending $6-$8 on one pint of nut based ice creams at wholefoods….this recipe has just awakened my taste buds to all the possibilities cashews and my ice cream maker can create!!! Thank you, thank you, thank you!!!!

  33. Joey says

    Was looking for a pumpkin ice cream made with cashews and found yours. Why do you use olive oil?
    Can one sub another oil……like grapeseed oil or coconut oil?

  34. Laura says

    I made this recipe last year for Thanksgiving, and the taste was amazing as I was making it (that is, spooning out samples as it churned). However, after the freezing process, the ice cream turned rock hard and was inedible – much to my disappointment. Any idea what went wrong? I followed the recipe exactly with no substitutions. I used a Pyrex, glass, round container, which is what I normally use for homemade ice creams. This was my first time making a nut-based ice cream, and I so want it to be successful this year since my sister is allergic to coconut! Any advice would be great before I try to attempt it again!

      • Laura says

        Yes, I let it sit at room temperature for actually quite some time, and it never thawed correctly enough for us to enjoy. With coconut-based ice creams, which I’m used it, the ice cream would soften up within 10-15 minutes. This ice cream never did that. I’m stumped what I did wrong.

  35. Shira says

    Awesome!! I like to cook without refined sugar so I omitted the brown sugar, and it was perfect – just the right amount of sweetness. Best pale ice cream recipe I’ve tried so far for sure. All other types have used coconut milk and I’m not a big fan of the coconut flavour.

  36. ann says

    Is there a reason it will only keep for one week in the freezer? Will the addition of xanath gum make it last longer?

  37. Laurie says

    I made this last night and served it for friends with a gingerbread I had baked. It was perfection! Thanks for sharing!

  38. Courtenay says

    Wow! I just made this for Thanksgiving and I think only about half of it made it into the freezer after everyone had a taste and went back for more! It is, hands down, the best pumpkin ice cream I’ve eaten.

  39. Deb says

    Wow, I have tried two of your recipes and I love you guys. The Vegan Pumpkin Pie Ice Cream is totally awesome. I wanted to eat it out of the food processor and not even wait for it to freeze. I also tried the Pumpkin Granola(you can tell I like pumpkin) and it is fabulous as well. I will definitely be trying more recipes. So glad I don’t have to buy an ice cream maker to make the ice cream. Thank you so much for posting these recipes!

  40. Leslie says

    Best tasting pumpkin ice cream. I found your sight when looking for a gluten free pizza recipe and I’m so glad I did, because every recipe I have tried has been easy and delicious. My goal is to make everything on your sight. I’m a grandma with little computer/technical skill, so for know I can’t send pictures. However, I can tell you, every recipes I have tried has tasted great. Thank you.

  41. Jill Casavecchia says

    I read this recipe and thought it sounded so smazingly amazing that I went out and bought an icecream maker (Thank you, eBay!) especially for it. This is the first ever icecream I’ve made, other than shaking ice-and-rock-salt-and-sugary-cream-filled-Ziplock-baggies, and I am so impressed. This pumpkin pie icecream is divine and addictive! Thank you!

  42. Lily says

    This recipe sounds so easy yet so decadent and yummy! I am wondering though, is it possible to substitute some other kind of bowl for an ice cream maker bowl and get similar results?

  43. Cara says

    Am looking forward to trying this but am wondering if you tried it with coconut oil instead of olive or if you think that would work?

  44. Allie says

    This looks amazing! May I ask what ice cream maker you use? Been deciding whether or not to buy one, and this recipe convinced me. : )

  45. JC says

    just made this and the flavor is amazing!!! i think the basic recipe with a 1/2 a cup of irish moss would make a delish mousse :) thank you for such great recipes!! every time they are perfect to texture, taste, and ease.

  46. Myra says

    I love your recipes and I am so happy you posted a pumpkin ice cream since I love everything pumpkin! ! I made it today and while the flavor is heavenly, the texture was a bit gritty. I soaked my cashews for 2 hours in boiled water. I pureed all my ingredients in the food processor for a good amount of time. Any suggestions on what I may have done incorrect and can do the next time I make it? Thanks!

    • Emily says

      I just made this and had the same problem. :( delicious flavor, gritty texture, in spite of soaking the raw cashews overnight and blending for even longer than recommended, and I have a very powerful blender. I was going to serve it for a birthday party, but I don’t like to do that unless the vegan version is comparably delicious to the regular. I had high hopes, but this one is not as good.

      I will say, however, your coffee ice cream is amazing, and I don’t even like coffee. That’s why I was confident this one would work, as well. Sounds like other reviewers haven’t had the same problem, so it may be something in my end!!

  47. debbers4 says

    Why the cashews? Can you omit them or will it mess up the consistency? Is there anything else you can substitute for them?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Cashews make this recipe creamy and rich! I wouldn’t go without them personally. But if you did, I’d recommend using two cans full fat coconut milk in place of the almond milk and cashews.

  48. Corey says

    I can’t wait to give this a try! Do you think it’ll keep longer in an airtight container in the freezer? I’m looking to make this over the weekend but won’t use it until Thanksgiving. Thanks!

  49. Mandie says

    This sounds SO good this time of year! I’m looking forward to experimenting with pumpkin.

    I’ve always loved how your recipes are simple and and stunning! And your blogger pages are so helpful too. John’s been a great help in giving advice for starting up my blog. {Thanks so much!}

  50. Grace Williams says

    Another amazing recipe…Just made this last night and it tastes just like creamy pumpkin pie filling YUM! I was a bit worried if there wouldn’t be enough fat in it as to make it creamy, but you proved me wrong :)

  51. Emilie@TheCleverCarrot says

    I don’t have words… I love how the base of this ice cream is made with raw cashews. So it’s totally healthy right? I like how you roll ;)

  52. Marfigs says

    YAY! And more YAY! I’m *so* thrilled to see an ice-cream that doesn’t use coconut, which I’m allergic to and everyone seems to love – so excited to make this asap! :D

  53. Lisa says

    Do you absolutely have to churn this? Could you spread the creamy mixture right from a Vitamix into a cold baking dish and Put it in the freezer? I don’t have an ice cream maker but, boy, this sounds so good.

  54. Joanna @ Everyday Made Fresh says

    And I thought that my pumpkin cravings had died down a little….not one bit after seeing this recipe, yum!! My one question though, we aren’t vegan, just pick a lot of vegan recipes because of my daughters egg allergy, she also has a tree nut allergy, is there an alternative to the cashews? We usually just sub out organic milk for almond milk when I’m making, but the cashews in so many vegan recipes has me stumped! Any advice would be helpful because I really want to make this!! Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I would recommend that you could sub in extra olive oil, extra vanilla extract (to help with ice crystals) and use very full fat milk in place of the cashews and almond milk in this recipe to make it super creamy! Hope that helps!

      • Rebekah says

        Thanks for the tip re: omitting cashews. We also have egg + nut allergies, which is why I love making my own ice cream. This one will be added to the Thanksgiving dessert table!

      • Mallery Yen says

        We have a nut and dairy allergy too! Do you think I could sub coconut cream for the cashews? We love all things pumpkin so thanks for posting this recipe!

  55. Gabby @ the veggie nook says

    This is so beautiful! As if my pumpkin addiction hadn’t gone far enough now I get to combine it with ice cream! You are such an enabler to my addiction ;)

  56. Kathryn Mader says

    When I was a kid we had little drive through Farm Stores and at this time of year they came out with pumpkin ice cream, hands down my favorite. This is terribly exciting…your recipe!

  57. Medha @ Whisk & Shout says

    I was just thinking about a vegan pumpkin pie ice cream yesterday! You read my mind… those pecans look awesome, too :)

  58. Nicole says

    Oh man, this looks incredible! As I saw it, the first thing I was thinking was “they should top this with some coconut whip cream”…it’s like you read my mind. Definitely gonna try to make this!

  59. Briana says

    I came onto your site today to look up a past ice cream recipe to use as a base, since I wanted to make pumpkin ice cream. But to my surprise, you had this recipe up! I know this will taste 100 x’s better than what I would have made haha. Definitely making this today for the family!
    Thank you for such a lovely recipe :)

  60. Ceara @ Ceara's Kitchen says

    I cannot wait to try this recipe when I go home for Christmas and can use my mama’s ice cream maker!! This recipe looks unreal!

  61. Robyn says

    Trader Joe’s was sampling a beer float with pumpkin beer and pumpkin ice cream that I couldn’t try because it wasn’t vegan. I am DEFINITELY going to try it with this recipe when I get my hands on an ice cream maker. It looks so good!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      bummer! Trader Joe samples are still the best though. Let us know if you give this a try! I have a boozy recipe coming up with this ice cream, too, so stay tuned!

  62. Katrina @ Warm Vanilla Sugar says

    Oh man, candy some pecans and they just make everything better! This ice cream is gorgeous!

  63. The Blonde Chef says

    Something about making your own ice cream seems so…decadent. As a lover of all things pumpkin, I am especially excited for this recipe! Also, how awesome are you for making it vegan?!

  64. Ksenia @ At the Immigrant's Table says

    Ever since I tasted my first caramelized, roasted pecans at a staff dinner when I was 19, I have been a convert to their crunchy, sweet, and toasted ways. Joining them with pumpkin is a favourite of mine, and though I usually use them in pie form, I am tempted to try the ice cream version. Thanks for the recipe!

  65. Maryea {happy healthy mama} says

    This is perfect for the last few Indian summer days before the full-on cold weather sets in. :) Every time you post an ice cream recipe I kick myself for not having an ice cream maker. Ah well, maybe next summer I’ll finally get one.

    • Rita says

      I had a Cusinart and it didn’t work! So I hope you’ll find one that does! Customer “service” didn’t help me to find out what I did wrong or it was the machine or whatever….