Vegan Pumpkin Pie Ice Cream

Name: Es Krim Pai Labu Vegan
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 7 servings
Cuisine: Indonesian
Ingredients: 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

Creamy 10-ingredient vegan pumpkin pie ice cream with tons of creamy pumpkin purée. Simple to make, perfectly sweetened, and subtly spiced.

⏱️ 75 min 🔪 Prep: 60 min 🔥 Cook: 15 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

7 servings

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

Steps

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.

Nutrition Facts (per serving)

Macronutrients

Calories29615% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $1.37

Per Serving $0.20/serving

🏠 Save ~$2.75 compared to buying!

📋 Price Breakdown (21% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
raw cashews	0.5 cups	$3.75/kg	$0.19
dairy-free milk	1 cup	$0.31/100ml	$0.74
olive oil	3 tbsp	-	-
pumpkin purée	0.75 cup	-	-
maple syrup	0.25 cup	-	-
brown sugar	0.3333333333333333 cup	-	-
pure vanilla extract	0.5 tsp	-	-
sea salt	0.25 tsp	-	-
pumpkin pie spice	0.5 tsp	-	-
ground cinnamon	0.75 tsp	-	-
raw pecan halves	0.5 cup	$3.75/kg	$0.44
vegan butter	1 tbsp	-	-
brown sugar	1 tbsp	-	-
pinch each sea salt	1	-	-