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+ servings

Vegan Pumpkin Pie Ice Cream

A vegan and seasonal treat to enjoy all Fall long
Prep Time: 10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: ice cream, pumpkin pie, pumpkin pie ice cream, vegan pumpkin pie ice cream
Servings: 6
Calories: 397kcal


  • 2 cups Cashews soaked overnight
  • 1 cup Pumpkin Puree Unsweetened
  • 1/3 cup Raw Cane Sugar
  • 1 cup Almond Milk Unsweetened
  • 1/4 cup Maple Syrup
  • 3 tbsp Olive Oil
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Vanilla Extract
  • 3/4 tsp Cinnamon Powder


  • Soak the cashews the night before. Optionally, soak in boiling water for 1 hour. Drain and transfer to a food processor along with the remaining ingredients
  • Process until completely smooth. Transfer the mixture to a container and freeze for 4 hours.
  • When ready to serve, drizzle with agave nectar and sprinkle with chopped pecans.



Calories: 397kcal | Carbohydrates: 37g | Protein: 9g | Fat: 27g | Saturated Fat: 4g | Sodium: 63mg | Potassium: 398mg | Fiber: 3g | Sugar: 23g | Vitamin A: 6355IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 4mg
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