Pumpkin Pie Ice-Cream

This is like eating a frozen pumpkin pie.  My husband even likes it, and he's NOT a fan of pumpkin at all... so try this one out on your guests!  They also wont even know that it doesn't have dairy in it... they wont pick up on it at all, because this dessert is so rich and creamy!


Pumpkin Pie Ice-Cream
Yield: 6 servings

1 ½ cup canned Pumpkin Pie Mix
2 cans reg. coconut milk
⅔ cup raw cashews (or blanched slivered almonds)
1 cup non-dairy milk (soy, almond, or rice milk)
1- 1 ⅓ cup brown sugar
2 tsp vanilla
½ tsp cinnamon (optional)
¼ tsp Xanthan Gum (or 1 Tbsp Arrowroot powder)
1 cup Graham cracker, or ginger cookies (optional), crumbled


1.  Add everything to a blender, food processor or Vitamix, and blend until very, very smooth.
2.  Place in ice-cream maker and follow manufacturer’s instructions.
3.  If you want to throw in some crumbled up cookies, do so about 5 minutes before your ice-cream is done churning.
4.  When its done, transfer to a container, and store in freezer.
5.  Serve with chopped nuts on top, or caramel topping.