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Penny’s Pumpkin Pie Ice Cream

Hello Friends~
So you’ve been asking yourself the past few weeks, “what do I do with the leftover pumpkin and vegan marshmallows I have laying around from Thanksgiving?” Well, today is a fun day because the special ingredient is Pumpkin (or sweet potato again) and this recipe uses leftovers from those past recipes. Thanksgiving is about leftovers, right? I know it’s cold out, but EVERYONE loves ice cream cuddled on the couch watching Glee. Ok, well, I like the Glee part, but you can chose your favorite show—and cuddle up—on the couch with a batch of this delicious vegan and gluten-free Pumpkin Pie Ice Cream!

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Preparation Time:
5 min in blender, 30 min-1 hr to chill liquid, and 10-20 mins to prepare in machine.
Makes: approx 4 cups

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High-powered blender
Standing mixer (with Ice Cream Maker attachment) or
Ice Cream Maker
Silicone spatula
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1 cup raw cashews, soaked
1 1/2 cups water or non-dairy milk of choice (I used hemp milk, because it was leftover)
1 cup maple syrup (that was also leftover)
2 tbsp vanilla extract (look for alcohol/gluten-free if you have a sensitivity)
1 tsp ground ginger
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice or allspice
1 cup cooked pumpkin or sweet potato puree (I had leftover cans of both—so I combined them)
Pinch pink Himalayan or Celtic sea salt
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Let’s get started:

Throw all ingredients into the bender and blend till creamy and smooth. Put in the fridge for 30 min to an hour. Pour the mixture into the ice cream maker and process according to the manufacturer’s instructions. I added leftover vegan marshmallows during the process—DELISH!

Serve immediately or transfer to airtight glass containers and store in the freezer until ready to serve.

Remember, throughout my guest blogging experience, if you see a recipe you love but don’t want to make it yourself, contact me at and I’ll make it for you! Also, I encourage questions and comments below and feel free to contact me directly too.



1. Bake up some pie crust cookies and crumble into the ice cream maker a few minutes before the end of processing.
2. No ice cream maker? Go ahead and pour blended mix into a glass, airtight container and freeze. The texture may be a bit harder, but the taste will be the same deliciousness. Just thaw about 10 minutes before serving.
3. Make a cashew cream and swirl it into your ice cream mix.
4. Add toasted pecans.
5. Whatever you do, share your improvisations with us!


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  1. Just made this recipe this afternoon. I LOVE IT. I had exactly 1 cup of pureed pumpkin left over from another recipe, so it was nice to use it up!

    I used 3/4 of a cup of maple syrup instead of 1–don’t think it made a huge difference, and I think that 1 full cup would not have been overly sweet.

    I only had candied ginger, cinnamon, and pumpkin pie spice, so I put in 2.5 tsp. of pumpkin pie spice, and 1 tsp of cinnamon, and 1 square (the size of a dice) of candied ginger. I also used unsweetened, organic soy milk, as that’s what I had on hand.

    The texture is velvety-smooth, creamy, and totally decadent. It’s also extremely flavorful, though I imagine my cinnamon-heavy spicing yielded a brighter flavor rather than a more mellow, complex flavor that the nutmeg-heavy original would’ve had.

    THANKS for a great way to use up leftover pumpkin.

    This was also my first time EVER soaking cashews–love the results!

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