This creamy Vegan Pumpkin Ice Cream uses coconut milk as the base, so it’s completely dairy-free and delicious! You’ll love this recipe at any time of the year.

two bowls of pumpkin ice cream with cinnamon sticks

If you’re like me, then you don’t restrict pumpkin spiced foods to just the fall. I vote for pumpkin spice to be used throughout the year. 

I first learned to make homemade ice cream almost a decade ago from a vegan ice cream book author, so it’s pretty much the only way I know how to make ice cream at all! I almost always use a coconut milk base, although I really want to experiment with cashew milk and other options too.

What Makes This Recipe Great

As mentioned, this Vegan Pumpkin Ice Cream recipe uses full-fat coconut milk as the base with maple syrup to sweeten. This recipe has a total of five ingredients which makes it just so easy to make. It’s honestly really easy, even if you’ve never made homemade ice cream before.


Recipe Steps

In addition to only needing five ingredients, you can make this Vegan Pumpkin Ice Cream in just a few steps.

Step One

Freeze your ice cream bowl overnight. Gather your ingredients: coconut milk, maple syrup, vanilla extract, pumpkin pie spice, and pumpkin puree.

Step Two

Blend the ingredients and chill for 30 minutes.


Step Three

Then, you just pour the mixture into an ice cream churner. Thirty minutes later, you have a creamy and delicious pumpkin pie flavored ice cream with no preservatives or additives.


Step Four

When I make homemade ice cream, I usually transfer the mixture from the machine to the freezer to firm it up a bit before serving.

By the way, I also get a lot of questions about how to make homemade ice cream without an ice cream maker. It can be done! It’s a little bit more time-consuming, but I wrote a blog post about how to make ice cream without an ice cream maker.

Recommended Items

pumpkin ice cream ready to be scooped


Do I need an ice cream maker to make homemade ice cream?

It will make your life easier, but you don’t have to have one! They’re less than $100 on Amazon, but I totally get it if you don’t want another appliance or you don’t want to spend the money.

Feel free to make homemade dairy-free ice cream by freezing your mixture and stirring it every 30 minutes or so to help incorporate air and create a creamy texture. Read my whole tutorial on making homemade ice cream without an ice cream maker.

Can I use light coconut milk for this recipe?

Yes, but I only tested it using full-fat milk.

Can I use real pumpkin that I cook at home in this pumpkin ice cream recipe?

Yes, but I have not tested it that way. I have only made this recipe using canned pumpkin puree.

two parfait glasses with pumpkin ice cream

Other Vegan Ice Cream Recipes You Might Like

Don’t miss my round-up of the 25+ best vegan ice cream recipes!!!

Here’s the printable recipe:


Best Vegan Pumpkin Ice Cream

bowl of ice cream with a gold spoon

This creamy Pumpkin Ice Cream uses coconut milk as the base, so it’s completely dairy-free, vegan, and paleo-friendly. Enjoy it as a fall treat, or at anytime of the year.

  • Author: Carrie Forrest, MBA, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: ice cream maker
  • Cuisine: American
  • Diet: Vegan


  • 1 13.5-ounce can of full-fat coconut milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1/3 cup of real maple syrup
  • 1 cup pumpkin puree from a can


  1. Combine the coconut milk, vanilla extract, pumpkin pie spice, maple syrup, and pumpkin puree into a high-speed blender or food processor and process until smooth.
  2. Pour the mixture into a large bowl and refrigerate until chilled (at least 2 hours).
  3. Pour the chilled mixture into an ice-cream make and follow the manufacturer’s instructions.
  4. You may need to freeze the ice cream an additional hour or so to harden.


  1. If your ice cream is in the freezer for longer than 12 hours, you may need to defrost it on the countertop for 10-20 minutes to let is soften before scooping. 

Keywords: vegan pumpkin ice cream, pumpkin ice cream, coconut ice cream

dairy free pumpkin ice cream

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