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Decadent Pumpkin Pie Ice Cream

October 23, 2008 by KimiHarris 31 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*


Pure Indulgence.

I wasn’t even sure if I would like pumpkin pie ice cream. I liked pumpkin pie, and I liked ice cream, but would the two mix? But it was such an intriguing idea (the idea given to me from a naturopath), I knew I had too at least try it.

This maple sweetened, spiced pumpkin pie ice cream is heavenly. It really truly is. The coconut milk makes it very creamy, and the spiced pumpkin, permeated with maple syrup brings you rushing towards Thanksgiving with one bite. And doesn’t it have a beautiful color?!

Enjoy.

My only complaint with homemade ice cream in general, is that if you don’t use a tablespoon or two of vodka in it, it will freeze quite hard in 24 hours. The vodka keeps it softer. (I really should just go buy some vodka for ice cream making, I normally don’t have it.) So this ice cream is best when allowed to ripen just a few hours in the freezer. If you do let it freeze longer, expect to let it defrost it a bit before trying to scope any out.

Other possible additions for the ice cream would be egg yolks (adds creaminess and a rich flavor) or arrowroot (for texture). You dairy people could also try substituting cream for the coconut milk. I know it would be delicious that way too.

Regardless, if you like pumpkin pie, I bet you would like this ice cream!

Pumpkin Pie Ice Cream-with Coconut Milk

As always, I suggest using Thai’s coconut milk (not lite).
You can use grade A maple syrup, but it won’t have the pronounced maple flavor of grade B.

1 1/2 cup of pumpkin puree
1 14 oz can of coconut milk, not lite and unsweetened
1/2 cup of grade B maple syrup (you can add more to taste, if you like your ice cream very sweet)
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg, freshly ground if possible
1/4 teaspoon cloves
dash of salt

Combine well together, and make according to your ice cream maker’s direction. Let ripen several hours in the freezer and serve.

I am entering this post to be part of Sugar High Friday, with the theme of spices. This spice combination is one of my all time favorites. What could be more satisfying and warming?

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: Dairy Free, Desserts, Gluten Free

Previous Post: « Nourishing Fall Recipes Carnival
Next Post: Maca Diaries: Week Three (and a recipe for maca mocha) »

Reader Interactions

Comments

  1. Anita

    October 23, 2008 at 9:25 am

    Vodka! What a brilliant idea! I’ve seen ice cream recipes with vodka in them, but could never understand why. Now I know!

    Reply
  2. glutenfreeforgood

    October 23, 2008 at 11:49 am

    I found your blog via 101 Cookbooks and I’m so glad I did! First off, you have a wonderful blog! Just my type. And second, this ice cream recipe looks amazing and is gluten-free AND dairy-free. Yeah! The vodka idea makes so much sense. Brilliant is right. Thanks, Kimi!
    In good health,
    Melissa

    Reply
  3. Kimi Harris

    October 23, 2008 at 1:50 pm

    Anita,
    Isn’t that a great thing to know?

    Melissa,

    Welcome! So glad that you found me. We really did enjoy this ice cream. Yum! Hope to you around. ๐Ÿ™‚

    Reply
  4. T

    October 23, 2008 at 4:01 pm

    This looks delicious! I have some reservations about using coconut milk because of the whole can issue (BPA, other plastic/endocrine disrupter issues). Is there another possibility? Have you been able to make your own coconut milk with some success?

    Reply
    • Amy

      November 25, 2015 at 2:13 pm

      Just use coconut cream stored in boxes. Most health food stores have it. I buy it by the case to save $

      Reply
  5. Kimi Harris

    October 23, 2008 at 4:16 pm

    T,
    I have some reservations regarding canned coconut milk as well, but yes, there are other options! I haven’t tried making my own yet, but if I do, I think I would like some of the tools that they use in other countries to help me out.

    Look at this post I recently did for some other options.

    http://www.thenourishinggourmet.com/2008/10/best-coconut-milk-options.html

    I think you could definitely make this ice cream without having to use canned coconut milk. ๐Ÿ™‚

    Reply
  6. Esther

    October 23, 2008 at 5:59 pm

    What size can of coconut milk do you need to use- my local Meijers had two sizes. Thanks, it looks yummy!

    Reply
  7. Kimi Harris

    October 23, 2008 at 6:11 pm

    Hey Esther,

    Good question! I didn’t realize that they came in two sizes! I have only seen one size. I use a 14 ounce can. I will indicate that in my post, to avoid confusion. ๐Ÿ™‚

    Reply
  8. ice cream freaks

    October 24, 2008 at 7:20 am

    Mmm, pumpkin ice cream is so good and your picture looks good enough to eat. The color is just perfect.

    Reply
  9. cheeseslave

    October 24, 2008 at 8:45 am

    This looks so yummy! I’m going to make it. I need to go freeze my ice cream bowl.

    I have some fresh roasted pumpkin in the freezer. If you I use roasted pumpkin instead of the puree, I use the same amount, right?

    Reply
  10. Kimi Harris

    October 24, 2008 at 10:40 am

    Hi Cheeseslave!

    My pumpkin puree was made out of roasted pumpkins, so I think it should be fine. ๐Ÿ™‚ If it looks a little too dry, you could always add just a tiny amount of water or, better yet, a little more coconut milk or cream. Just one note, make sure you get your pumpkin nice and smooth. It isn’t pleasant to get a chunk of pumpkin in your ice cream!

    Reply
  11. Anonymous

    October 25, 2008 at 12:06 pm

    I just found your blog and LOVE it! I have tried many of your recipes and love them. the sourdough muffins will be a new staple! Thanks! We also love the chocolate coconut ice cream!
    just as an fyi, the only canned coconut milk that doesn’t have BPA in the can lining is native forest. It is super thick and rich though, and it has worked great for us.

    Reply
  12. amy best

    November 4, 2008 at 10:43 pm

    I made this tonight using a pumpkin I roasted yesterday- YUM!!! Although I have to confess that I was in the mood for something pretty sweet, so I almost doubled the maple syrup. ๐Ÿ™ But I felt somewhat justified that at least it wasn’t white sugar…

    Reply
  13. dessertobsessed

    November 4, 2008 at 11:16 pm

    omg this looks sooooooo decadent! i looove pumpkin icecream! yumm!

    Reply
  14. Berji's domain

    December 1, 2008 at 1:18 pm

    I made this for Thanksgiving– YUM!
    Thanks for the recipe.

    Reply
  15. Elaine (global)

    December 5, 2008 at 11:29 am

    Oooh I love pumpkin ice cream. It’s funny because I don’t like pumpkin pie but I loooove pumpkin ice cream. I’ll have to make room in the freezer now!

    Reply
  16. trish

    November 19, 2009 at 12:46 pm

    do you think there is a way to make this thick enough to use as custard or pie filling?

    Reply
  17. Jessie

    November 25, 2009 at 7:26 pm

    I wanted to report that I did make this & put in two tablespoons of vodka & it was super-rock-hard 24 hours later. I wonder if this trick works as well with coconut milk based ice cream.

    I was wondering the same thing as trish above – I am wondering if eggs would do it.

    Reply
  18. Kristen

    October 7, 2010 at 6:08 am

    Kimi,

    Wondering why you choose coconut milk over cow’s milk? I love coconut milk, but when I think of ice cream I definitely think of milk and cream to make it.

    Just curious. K

    Reply
  19. Natasha @ Saved by the Egg Timer

    October 22, 2010 at 2:51 pm

    I just made your chocolate ice cream and am going to start this one as soon as I am done scarfing down the chocolate one! I will have to use vanilla creme or english toffee stevia for this but I can’t wait!

    Reply
  20. Megan

    November 4, 2010 at 12:27 pm

    Wow, this was amazing! Here’s how I made it:
    1 can pumpkin
    1 1/2 C cream (used raw, grassfed cream and milk)
    1/2 C milk
    1/4 C maple syrup (because this is all I had left, this is why I also used some succanat )
    4 -5 T succannat (I blended this in the blender with the milk because I was afraid it might not dissolve all the way)
    3/4 t cinnamon
    1/4 t ginger
    1/4 t cloves
    dash salt
    Excellent recipe, thanks Kimi!

    Reply
  21. Linda

    February 19, 2011 at 6:00 pm

    I’m sorry but I made this ice cream and the texture came out horrible. It was so rock hard and actually crumbling that I ended up throwing it out. I think it seriously needs the butterfat from the cream. I am going to make another version of this but just wanted to give a heads up before others tried it. Just my experience, of course. Maybe it will be fine for others. Thanks.

    Reply
  22. Jessie

    September 26, 2011 at 4:50 pm

    made it again tonight & was fabulous. made it with coconut kefir. gave it a nice tang.

    Reply
  23. Rebecca

    October 22, 2011 at 5:43 pm

    Yummy! I just made this with cream and it’s great! My husband is on Eat Fat Lose Fat (weight loss phase, so no ice cream for him), so I’m a little tired of coconut milk. ๐Ÿ™‚

    To address Linda’s comment- this has happened to me when I have used the Whole Foods brand of coconut milk. Although I love that one for other things, I don’t use it for ice cream anymore. I’ve made Kimi’s chocolate and vanilla coconut milk ice creams and had lots of success when using Thai’s coconut milk. It stays a much nicer texture than dairy based ice creams, even for several days.

    Reply
  24. Joy2YrWrld

    July 11, 2012 at 12:15 pm

    …Right-On Rebecca…Made Mine With Thai’s Too…& Just Added Bananas/Pumpkin With Basic Recipe For Variation…Experiment…The Best Teacher…

    Reply
  25. Colleen McShay

    September 15, 2012 at 1:54 pm

    How many servings is this for?! ๐Ÿ˜€

    Reply
  26. kim

    October 18, 2012 at 7:28 pm

    Can I purchase Thai’s coconut milk at regular grocery stores ?

    Reply
  27. kimberly

    October 18, 2012 at 7:32 pm

    also, what about adding the pie “crust” to the recipe?

    Reply
  28. Jim

    November 7, 2012 at 10:53 pm

    I made some banana and coconut nectar ice cream and it came out great. Gonna trythis one. The vodka doesn’t freeze, so it is there to keep it from getting hard. Maybe I’ll try some coconut oil, the thick one and see if it smoothes it out. After mixing the pumpikin and spices I’ll chill it a bit and then fold in drizzles of either maple or coconut nectar to give it a marble look. The syrups will harden enough to be a bit chewy. Can’t wait to try it.

    Reply
  29. Denise

    October 1, 2013 at 3:08 pm

    Hello! This is the first recipe I have used to make ice cream!! My father bought me a IC maker for my birthday..this was very easy to make and it churned up nicely. I am freezing it now. I didnt have any vodka but used a tsp for rum …I hope it doesn’t thicken up too much.

    Reply

Trackbacks

  1. Ode to Fall Food (with Many Recipes) says:
    October 6, 2010 at 12:24 pm

    […] as delicious is sweetened squash such as in recipesย  like Decadent Pumpkin Pie Ice Cream (another coconut milk recipe) or Maple Honey Pumpkin Pie or lightly sweetened Spiced Pumpkin or […]

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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