Last week I experimented with a pumpkin pie smoothie, and I so enjoyed that little taste of fall that I decided to incorporate a pumpkin pie ice cream into this week’s series of ice cream recipes. This recipe is oh-so-creamy and satisfying, and captures the deliciousness of pumpkin pie, minus the oft-accompanying excessive sweetness.
1 cup coconut milk
1 cup steamed mashed pumpkin
1/3 cup honey
2 egg yolks
2 tsp vanilla
1 tsp cinnamon
¼ tsp each nutmeg, ginger, cloves
Combine all of your ingredients into a blender or food processor and blend until smooth. Pour into your ice cream maker and prepare according to the manufacturer’s instructions. Store in the freezer for a few hours if you would like a more solid consistency. Dish yourself up a heaping serving, then enjoy the subtle sweetness of pumpkin and the delicious interplay of spices.
I am sharing this recipe at Pennywise Platter Thursday, Cooking Thursday, Simple Lives Thursday, Sweet Treats Thursday, Food Friday, Friday Favorites, Fresh Food Friday, Fat Camp Friday, Friday Potluck, Foodie Friday, and Food Trip Friday.
I came here from Pennywise Platter. Thanks for sharing! I love your recipes. We’re on GAPS, so your recipes work for us! (And we just got an ice cream maker for ourselves for our anniversary, so we’re on the lookout for GAPS legal recipes now!) Thank you!🙂
I just acquired an ice cream maker this spring, and I think it is my new favorite kitchen gadget! I am glad that I can provide you with some ice cream inspiration.
Great recipe idea. It seems like coconut milk would be a perfect compliment to pumpkin!
love the recipe! i can just imagine the different tastes when they all come together! …makes me wish i have an ice cream maker!
thanks so much for linking to Food Friday!🙂
Oh wow homemade this is yummy!!
Sun Tea
This sounds SO good – alas I don’t have an ice cream maker. Have you any suggestions on how I would go about making this otherwise?
Caitlyn
You can blend all the ingredients together and throw into the freezer, and then stir the mixture every 15 minutes or so until it hardens. A lot more labor-intensive, but it works reasonably well!
Terrific! Thanks so much!
I have made pumpkin pie ice cream and coconut milk is such a new twist on it! Thank you so much for joining Fat Camp Friday! See you next week!
Looks delish.
We’d love you to share your recipes with us at
Simply Delish Saturday
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Holy cow! I’m dying to make this, but can’t do honey or anything with sugar – I’ll be using stevia as a sweetener, but what else should I add in to replace the volume and possible binding effect of honey?
Your recipes are to die for, by the way! Salivating like crazy here!
Hmm, I do not cook with stevia, so this is going to be a shot in the dark for me. I might use a twinge more coconut milk, and if you want to be sure that the ice cream is nice and thick and creamy I would suggest draining off some of the water from your can of coconut milk and using just the creamier part. It might be a slightlier ‘nuttier’ taste, but I imagine it could work quite well.
THis was super yummy and so easy. Perfect fall dessert!