Dairy-Free Pumpkin Pie Ice Cream Recipe: Easy Fall Dessert

QUICK SUMMARY

This creamy dairy-free pumpkin pie ice cream is a rich frozen treat made with coconut cream, coconut milk, real pumpkin puree, chia seeds, walnuts, stevia, pumpkin pie spice, sea salt, and Mama Z’s Immune-Boost Essential Oil Blend.

It delivers cozy pumpkin pie flavor without conventional dairy or refined white sugar. The recipe is also gluten-free and egg-free, and the walnuts can be omitted when you want a nut-free variation.

For the best texture, freeze your ice cream maker bowl for at least 12 hours before churning. If you use the essential-oil blend, keep the exact recipe-card amount tied to the full batch, blend it thoroughly into the coconut base, and never consume essential oils neat.

Pumpkin pie and ice cream are two favorites in our house, so combining them is an easy win. This dairy-free version is creamy, warmly spiced, and simple enough to make with the kids.

We love it as a Fall dessert, but there’s no rule that says pumpkin has to disappear after Thanksgiving. Keep the ice cream maker bowl frozen and you can blend, churn, and enjoy whenever the craving hits.

How to Make Pumpkin Pie Ice Cream

This dairy-free pumpkin pie ice cream is sure to become a family favorite. We love serving it over our Apple Pancakes for an extra-special breakfast treat.

Pumpkin Pie Ice Cream

Author Mama Z

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Servings

2x4x6x

Ingredients

• 1 can organic coconut cream
• 1 cup organic coconut milk
• 1 15- ounce can organic pumpkin puree
• 1 tablespoon organic chia seed
• ¼ cup raw organic walnuts
• ½ teaspoon powdered stevia
• 1 teaspoon organic pumpkin pie spice powder
• ¼ teaspoon pink Himalayan salt OR sea salt, ground
• 5-10 drops essential oil Immunity Blend*

Supplies

• Blender **
• Ice cream maker

Instructions

 

• Place the interior bowl of an automatic ice cream maker in the freezer for at least 12 hours. Place the coconut cream, coconut milk, pumpkin puree, chia seeds, walnuts, stevia, pumpkin pie spice, sea salt, and essential oils in a blender. Process until smooth.
• Place the interior bowl and the paddle in the electric ice cream maker. Turn on and pour in the contents of the blender. Let the ice cream maker run for about 30 minutes or until the ice cream reaches your preferred consistency. Serve immediately, or keep it in the interior bowl in the freezer.

Notes

*Immune Boost Blend: Equal parts Cinnamon, Clove, Eucalyptus, Rosemary, Orange, and Lemon Essential Oils

**We recommend using a glass-bodied blender so essential oils won’t discolor the plastic. If you use a Vitamix or other plastic blender, you may find the EOs stain the plastic. You can help avoid this by adding essential oil in the last step or in each cup individually.

Step One: Blend Ingredients

Place the interior bowl of an automatic ice cream maker in the freezer for at least 12 hours. We like to do this the night before making ice cream so the bowl is fully frozen and ready to go.

Add the coconut cream, coconut milk, pumpkin puree, chia seeds, walnuts, stevia, pumpkin pie spice, sea salt, and essential oils to a blender. Process until completely smooth.

Step Two: Churn the Pumpkin Pie Ice Cream

Place the frozen interior bowl and paddle in the electric ice cream maker. Turn the machine on, then pour in the contents of the blender.

Let the ice cream maker run for about 30 minutes, or until the pumpkin pie ice cream reaches your preferred consistency. Serve immediately for a soft-serve texture or keep it in the interior bowl in the freezer until ready to enjoy.

Dairy-Free Ice Cream Ingredients

You do not need a long list of specialty ingredients to make creamy dairy-free ice cream. Most of these staples are easy to find at a well-stocked grocery store or online.

Coconut Cream: Coconut cream gives this recipe its rich, decadent texture. Ice cream should feel indulgent, and coconut cream helps us get there without conventional dairy.

Coconut Milk: Full-fat coconut milk keeps the texture creamy and adds the fat that homemade ice cream needs. Coconut fat is especially rich in lauric acid, a 12-carbon fatty acid sometimes grouped with medium-chain fatty acids. (1) For this recipe, the practical takeaway is simple: use full-fat coconut milk rather than lite for the best texture.

Organic Pumpkin Puree: Real pumpkin puree gives the ice cream authentic pumpkin pie flavor. Be sure to buy pumpkin puree rather than pumpkin pie filling. Pumpkin puree should be primarily pumpkin, while pie filling is already sweetened and seasoned.

Organic Chia Seeds: Chia seeds help thicken the base as they hydrate. They also contain phenolic compounds that demonstrated antioxidant activity in laboratory food analysis. (2) That is interesting nutrition science, but in this recipe their biggest job is helping create a satisfying texture.

Raw Walnuts: Walnuts add richness and body to the ice cream base. They blend smoothly into the mixture and help create a fuller texture. If you need a nut-free version, simply omit them.

Powdered Stevia: Stevia is a potent natural sweetener, so you only need a small amount. This recipe uses just ½ teaspoon for the entire batch and avoids refined white sugar.

Sea Salt: A little salt balances the sweetness and makes the pumpkin spice flavor pop. We recommend Colima sea salt because we love its hand-harvested sourcing and flavor. Pink Himalayan salt also works well. Specialty salts contain trace minerals, but they are still primarily sodium chloride.

Organic Pumpkin Pie Spice Powder: Pumpkin pie spice creates that classic Fall flavor. Most blends are built around cinnamon, ginger, nutmeg, cloves, and sometimes allspice. You can purchase pumpkin pie spice or make your own favorite blend at home.

Immune-Boost Essential Oil Blend

Immune-Boost Essential Oil Blend: This is the name of our warm, aromatic blend of cinnamon, clove, eucalyptus, rosemary, orange, and lemon essential oils. In this ice cream, its primary job is to add concentrated spice-and-citrus flavor.

The recipe card makes a 5 ml bottle of the blend, and you use only the listed number of drops in the complete batch of ice cream. Keep those drops tied to the full recipe and blend thoroughly into the coconut base rather than adding neat essential oil to an individual serving.

Need more ways to use it? You can apply it topically with a carrier oil or use the established culinary amount in our Immune-Boosting Matcha Latte.

Safety Note: Culinary essential-oil use is different from casual medicinal ingestion. Use oils appropriate for culinary use, follow the complete recipe and its exact range, and never ingest an essential oil neat. If you are serving someone who is sensitive to essential oils, the easiest option is to omit the blend and add a little extra pumpkin pie spice or orange zest instead.

Why Make Dairy-Free Pumpkin Pie Ice Cream?

Pumpkin pie ice cream is one of those desserts that makes everyone smile. It is creamy, cozy, full of Fall flavor, and special enough for a holiday dessert, family movie night, or weekend treat.

The biggest reason I love making it myself is control. I choose the coconut base, pumpkin, sweetener, nuts, spices, salt, and essential oils instead of relying on whatever happens to be in a store-bought carton.

It can also save money if you regularly buy specialty dairy-free frozen desserts because ingredients such as coconut milk, stevia, chia seeds, sea salt, and pumpkin pie spice can be used across many recipes.

And it is easy. With a good ice cream maker, there is no custard and no complicated technique. Blend, churn, and enjoy.

This is the beauty of biblical health in everyday life: simple, God-given ingredients used with wisdom, stewardship, and joy.

Pumpkin Pie Ice Cream FAQs

Is pumpkin pie ice cream dairy-free?

Yes. This pumpkin pie ice cream uses coconut cream and coconut milk instead of conventional milk, cream, or half-and-half. For the creamiest texture, use full-fat coconut products.

Does this recipe contain refined sugar?

No refined white sugar is added. The recipe is sweetened with powdered stevia. Pumpkin and coconut ingredients naturally contain small amounts of carbohydrate, so “no refined sugar” is more precise than assuming every serving qualifies for a regulated sugar-free nutrition claim.

Is this pumpkin pie ice cream gluten-free and egg-free?

The ingredients in the recipe are naturally gluten-free and egg-free. If you are preparing it for someone with celiac disease or a serious food allergy, check every packaged ingredient for labeling and cross-contact that matters to that person.

Can I make it nut-free?

Yes. Omit the walnuts. The coconut cream, coconut milk, chia seeds, and pumpkin still create a rich frozen base.

Can I make pumpkin pie ice cream without an ice cream maker?

An ice cream maker gives this recipe the texture we designed it for. Without one, the mixture may freeze harder and become icier. For the best result, use an automatic ice cream maker as written.

Can I leave out the essential oils?

Yes. If you prefer not to use essential oils in food, simply omit the Immune-Boost Essential Oil Blend and add a little extra pumpkin pie spice, cinnamon, or orange zest for flavor.

Can children eat this pumpkin pie ice cream?

If you are serving young children or someone who is especially sensitive to strong aromatic oils, the simplest option is to omit the essential-oil blend and rely on the pumpkin pie spice. Do not add essential oils neat to an individual child’s serving.

How should I store homemade pumpkin pie ice cream?

You can serve it immediately after churning for a soft-serve texture. For leftovers, transfer the ice cream to a freezer-safe glass container. Homemade dairy-free ice cream can harden in the freezer, so let it sit at room temperature for a few minutes before scooping.

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