Pumpkin Pie Ice Cream (Vegan No Oil)

Rich fall flavor in this Pumpkin Pie Ice Cream

Recipe for Pumpkin Pie Ice Cream (Non Dairy, No Oil)

If you haven't done so yet, go pick out an Ice Cream Maker for yourself. You will not regret it! It opens up a whole new world for creating healthy Vegan deserts that even hard-core omnivores will LOVE! (That link leads to the actual model that I use - it's small, inexpensive, perfect!)

That being said, one of my favorite treats - back when I was eating dairy products - was the seasonal favorite, Pumpkin Pie Ice Cream. I waited for this stuff to show up in the local grocery store like a kid waiting for Christmas Morning! So you can imagine that I'm more than happy that I've been able to create an exact flavor & texture match that is VEGAN!
:-)

Shopping List / Ingredients:

15oz can Pumpkin (not pumpkin pie mix, just pumpkin)
Ground Cinnamon
Ground Ginger
Sea Salt
Corn Starch
Sugar
Soy Milk (unsweetened, unflavored)
Vanilla Extract

Pumpkin Pie Ice Cream (Vegan No Oil)

In a small sauce pan, mix 1/2 can pumpkin with
1/2 tsp Ginger
1 tsp Cinnamon
1/2 tsp Salt
1/4 cup Sugar
Blend until smooth, heat through.
Place in freezer to cool for 15-20 minutes.
(Don't skip the above process, it makes a big difference in texture)

In a large mixing bowl,
Whisk 2 heaping Tablespoons Cornstarch with 3/4 cup Sugar until thoroughly mixed.
Add Pumpkin Mix (above) and 1 cup Soy Milk
Blend with mixer or whip by hand for 2 minutes
Add 2 more cups Soy Milk and 2 tsp Vanilla, blend for one minute.

Pour into Ice Cream Maker and process for one hour.

Chill in freezer for 1-2 hours more before serving.