Pumpkin Pie Ice Cream (Dairy Free)

This recipe is a by-product of my Pumpkin Spice Macarons and also a special post for the Sweet Adventures Blog Hop. I roasted a butternut squash in the oven and used some of it to make the ganache for the macarons. And I thought what a great flavour for an ice cream! I’m not inventing the wheel of course, but I’ve actually never had pumpkin ice cream before, so for me it’s new. ๐Ÿ˜‰

I’ve used avocado lately in a few ice cream recipes and love the delicate texture it produces. The flavour is imperceptible; and ย what a good way to make this dessert even healthier, right?

The recipe makes a bit less than my regular ice cream recipes as I used half the amount of coconut meat in order to maintain the flavour of the pumpkin, of which I had only 1 1/4 cups left after the ganache.

It truly tastes and smells like you’re eating Pumpkin Pie!



  • 100 ml creamed coconut
  • 1 cup filtered water
  • 1 1/4 cups pumpkin meat (I used roasted butternut squash)
  • 1 small ripe avocado
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground cloves
  • 3/4 cup raw honey


Pulse everything in the blender and mix well. Pour into your ice cream machine and follow manufacturer’s instructions, or put in a sealable container and freeze for at least 6 hours, churning every hour or so to avoid crystals from forming.

Happy Autumn and Happy Thanksgiving to those of you in the US!

ย **********************

This post is part of a Sweet Adventures Blog Hop. This month’s theme is “Cake & three Veg”. For more information and the hop and our host this month, please visit 84th & 3rd.

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  1. 11.21.12

    Pumpkin and coconut in an ice cream? Yum!! Thanks for joining us ๐Ÿ™‚

  2. 11.23.12

    I love this ice cream. If you use rice malt syrup or agave instead of honey then it’d be vegan too so will tell my vegan colleague about it ๐Ÿ™‚ Nice!

    • 11.23.12
      thesaffrongirl said:

      Hi Monica! I’ve been meaning to try agave, but keep reading controversial things about it.. I’ll have to do more research. I like having alternatives to honey and maple syrup. Thank you!

  3. 8.18.13
    Gina said:

    I see this is an older post but since the recipe looks yummy, I thought I would ask:

    The recipe calls for pumpkin meat. You said that you used roasted butternut squash but the original recipe gives no instructions about how to cook the pumpkin (actually, it doesn’t mention cooking the pumpkin at all). If one uses pumpkin or roasted butternut squash, how soft/ firm should the meat be? I assume that the coconut is, what, just shredded?

    Can’t wait to try it!

    • 8.18.13
      thesaffrongirl said:

      Hi Gina,
      The butternut squash should be roasted in the oven; depending on how large it is, the time may have to be adjusted. But, for example, a 1kg (2lbs) pumpkin will be around 40-50 minutes in the middle/top rack at 180C (350F). Split the pumpkin in half lengthwise and place on an ovenproof dish, cut side facing up. Roast. You can test it with a fork to see if the meat is tender; it should be tender enough to remove the meat with a spoon with no effort. No need to shred a roasted butternut squash. Hope that helps! Any other questions, please let me know.