Vegan Pumpkin Pie Ice Cream




  • 2½ cups coconut milk 
  • ¾ cup pumpkin 
  • ¾ cup sugar 
  • ½ teaspoon cinnamon 
  • ¼ teaspoon ginger 
  • ½ teaspoon nutmeg 
  • ¼ teaspoon cloves 
  • 1 teaspoon vanilla 
  • 2 teaspoon rum 
  • 1 graham cracker, crumbled 
  • ¼ cup crystallized ginger

Nutritional information

No nutrition information available


  1. Mix all the ingredients, except the graham cracker & ginger, in your Cuisinart blender. Blend until smooth. Refrigerate overnight, or for at least two hours. 
  2. Once chilled, pour the mix into your Cuisinart ice cream maker. About five minutes before the end of the cycle, add in the crumbled graham cracker pieces and crystallized ginger. 
  3. Either serve immediately or place into an ice cream container and freeze for about two hours for a firmer consistency.