Minimalist Baker · by Minimalist Baker★ 4.8 (24)
Vegan Pumpkin Pie Ice Cream
NUTRITION · PER SERVING75M COOK
CAL 18%·PRO 11%
CARBS 35G40% OF CAL
2G FIBER9G OTHER24G TOTAL SUGAR
FAT 23G58% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan ice cream made with cashew cream, pumpkin purée, and warm spices. It tastes like pumpkin pie in frozen form, ideal for fall desserts.
dessertamerican🍪 sheet pan⚡ microwave🍳 skillet🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 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
At a glance
PER SERVING · TIME 75M
CAL 18%·PRO 11%
CARBS 35G40% OF CAL
2G FIBER9G OTHER24G TOTAL SUGAR
FAT 23G58% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 15m
- Sodium
- 34mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 34MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.