Vegan Thanksgiving Recipe: Pumpkin Pie Ice Cream

It’s a good thing pumpkin flavors are in vogue long past Halloween.  I’ve made so many pumpkin dishes, and I never seem to tire of it.  Tonight I experimented with my beloved Vitamix and created one of my absolute favorites! Pumpkin pie ice cream, which can also be converted right into a pumpkin pie…  Perfect!  This dish tastes like a rich, creamy, gourmet ice cream.  I hesitate to even admit that it’s healthy for fear you might not try it!


2 frozen bananas
3/4 cup canned pumpkin
4-5 dates
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves

Put all ingredients in your Vitamix or high speed blender, and mix on high speed.  Use the tamper to continually press the ingredients into the blade.  Blend until smooth.  Makes 2-3 generous servings.

For ice cream, simply enjoy immediately.  For a more formal treat, spoon into a graham cracker crust pie shell.  Cover and freeze 3-4 hours or until firm.  Let thaw 15-20 minutes before serving.  Top with chopped walnuts to dress it up a little.



  1. Looks delicious, thanks for sharing!

  2. I am definately making this for Thanksgiving! Thanks a bunch!

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