This dairy free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.We are about to ring in the new year. That requires something special to celebrate. Dairy free pumpkin pie ice cream is just the thing!
Dairy free pumpkin pie ice cream is as good as it sounds. This version is even egg, nut, gluten and corn free.
If you need an alternative to pumpkin pie for Thanksgiving, Christmas or any special occasion this ice cream is perfect. It is creamy and spicy with a bit of crunch from the pie crust. It’s so rich you’ll never know it is egg free.
All that pumpkin you stashed in your freezer in the fall? Now is the time to use some of it.
You can use any pie crust or even graham crackers to add the “pie” component to the ice cream. Sprinkle cinnamon and sugar on the crust or crackers before baking. This will give an extra boost of spice to the ice cream. If you’re really in a hurry you can make it without the crust. It still tastes great.
You can prepare the crust well in advance. Then the ice cream batter comes together in minutes. All you have to wait for is the ice cream mixer to finish!
This is a great treat for those that are dairy free. It is even a hit with kids. My three-year old loves this ice cream. If you tolerate dairy you can replace the coconut milk with cream.
- 1 cup cinnamon sugar pie crust pieces (see post for recipe link)
- 2 cans full fat coconut milk
- 3/4 cup pureed pumpkin
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 Tbsp. tapioca flour or arrowroot powder
- 1 Tbsp. vanilla
- 3/4 cup any combination of sweetener (cane sugar, coconut sugar, honey, maple syrup)
- 1/2 tsp. sea salt
- Prepare the pie crust. Sprinkle cinnamon and sugar on top of the crust before baking it. Break it into small pieces. Set aside.
- In a blender combine the coconut milk, pumpkin, cinnamon, nutmeg, tapioca, vanilla, sweetener and salt. Blend until well combined.
- Process in an ice cream mixer according to manufacturer's directions.
- Transfer the ice cream to a freezer safe container.
- Stir in the pie crust pieces.
- Cover and freeze until firm.
- The pie crust can be made up to a week ahead if using fresh or a couple months in advance if you freeze it. You can make a whole crust recipe and use the extra for a snack or just make 1/3 of a crust recipe. Sprinkle cinnamon and sugar on top of the crust before baking.
- Pumpkin pie spice can be used in place of the cinnamon and nutmeg.
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This post is linked to Savoring Saturdays.
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.