Pumpkin Ice Cream

Pumpkin pie, yay or nay?… I’ve noticed that there are two distinct camps. Does anyone sit on the fence on this one?… I, myself, stand firmly in camp “no, thank you”. Which is funny, because there are plenty of pumpkin foods that I love, like muffins, these cookies, and it’s so amazing in pasta. And now you can add this ice cream to the list too.

It’s the perfect balance of spice to pumpkin, creamy without being too rich, and very moreish. A great (less conventional) dessert for Thanksgiving!

Pumpkin pie enthusiasts will love this autumn inspired ice cream! {vegan}If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram. I’d love to see your version!


Pumpkin Ice Cream

Recipe Type: dessert
Makes: 4 cups

Pumpkin pie enthusiasts will love this autumn inspired ice cream! {vegan}

Pumpkin pie enthusiasts will love this autumn inspired ice cream!


  • 1 (13.5oz/400ml) can Coconut Milk (full fat), well shaken
  • 2 tbsp Tapioca Starch
  • 3/4 cup packed Light Brown Sugar
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/8 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 1 cup Pumpkin Puree (not pumpkin pie filling)
  • 1 tsp Vanilla Extract
  • 1 tbsp Whisky (optional)*



In a medium saucepan, whisk together the coconut milk, starch, sugar, cinnamon, ginger, nutmeg, and salt, until smooth and the sugar begins to dissolve.

Cook the coconut milk mixture over medium-high heat, until thickened and starting to bubble (should look like runny pudding), whisking frequently. Remove from heat and whisk in the pumpkin puree and vanilla extract until thoroughly combined.

Pour into a container and cover with plastic wrap, pressing it directly on to the surface of the custard (this is to prevent a skin from forming). Refrigerate until cold (about 4 hours, but I leave mine overnight).

Whisk in the whisky (if using), then pour into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (I ran it in my machine for 25 minutes).

Transfer ice cream into a freezer friendly container, press plastic wrap directly onto the surface of the ice cream (this is to prevent ice from forming), and freeze until firm (at least 3 hours).


*In addition to flavour, the whisky helps keep the ice cream a little softer and easier to scoop. Vodka is a good alternative if whisky is unavailable, or skip the alcohol all together.




Pumpkin pie enthusiasts will love this autumn inspired ice cream! {vegan}







7 thoughts on “Pumpkin Ice Cream

  1. Chrissy

    Beautiful recipe! It looks delish 😍😍 Also, about pumpkin pie, I’m in the maybe/sometimes camp. I think the issue with pumpkin pie is that many commercial versions aren’t made well. They just load up the pumpkin pie with a shit ton of sugar and call that George. And still the actual pie lacks actual FLAVOR and basically tastes like a root vegetable with sugar on it (I know pumpkin is actually a fruit because it has seeds…but my example needed that description, lol). So, I say nay to 99% of store bought pumpkin pies and yay to 100% of the pumpkin pies my mom makes (because she knows how to slay cooking and baking and knows that sugar isn’t a flavor just by itself, lol).

    1. Starr @ The Misfit Baker Post author

      Great answer! I thought about it, and you know, I’ve never tasted a homemade pumpkin pie, they’ve always been from a grocery store (not even a “real” bakery). So it makes total sense that I haven’t liked them. Right? Maybe it’s time to give it a second chance, and try baking one myself.

      1. Chrissy

        Totally try a homemade pumpkin pie. Sometimes mass produced versions of food items don’t give the best experience. I don’t bother buying pumpkin pies from the store because I already know what it’s gonna be. I feel like you will have a better experience once you eat a homemade pumpkin pie 😀.

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