Pumpkin Pie Ice Cream with Caramel-Flavored Topping

This dairy-free frozen dessert combination is drop your pants awesome. I don’t really want you to, but you get what I’m saying…

It’s so incredibly delicious you’ll wonder why you haven’t had it before. Hubby and I love this recipe. It’s like a cool, creamy, sweet piece of pumpkin pie topped with soft caramel that all just melts in your mouth. Honestly, this might be my substitute for pumpkin pie this year.

The creamy pumpkin flavor is light and definitely not overpowering. The nuts give it a little extra texture and crunch, but you can always leave those out if you want.

Those that have been with me for a while know I love paleo-friendly frozen desserts. So when I post an “ice cream” recipe it had better be really good. I’m thinking this is another winner. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2m0n3c’]

While there’s no dairy, gluten or refined sugars in this recipe, keep in mind there’s some coconut sugar and raw maple syrup in the caramel-flavored topping. I know the caramel isn’t completely paleo, but this recipe is all about a little holiday indulgence. It’s something you have once or twice a year. And you’re just dribbling on a spoonful, so for me it’s 100% worth it.

Here’s the link to my topping recipe and instructions: Caramel Flavored Topping Recipe

I think you’ll find the “ice cream” is wonderful all by itself, so feel free to skip the caramel topping and you can enjoy this one practically guilt-free!

This recipe is already one of my favorite treats – I really hope you give it a try.

If you’re ready to bring something sweet into your life this coming holiday season, you just might fall in love.


Pumpkin Pie Non-Diary Ice Cream Recipe

Pumpkin Pie Non-Diary Ice Cream Recipe


  • 1 can of coconut milk, full fat
  • 1/2 cup of canned pure pumpkin (not the pie filling)
  • 1/4 cup of raw honey
  • 1/3 cup of finely-chopped pecans (optional)
  • 1 tsp of vanilla
  • 1 tsp of pumpkin pie spice
  • 1/2 tsp of cinnamon


  1. Whisk together all the above ingredients in a bowl
  2. Pour the mixture into an electric ice cream maker
  3. Churn until it thickens into a frozen dessert
  4. Recipe makes about 1 1/2 pints
  5. Optional: Dribble on my special topping: Caramel Flavored Topping Recipe (https://www.paleonewbie.com/5-ingredient-paleo-caramel-flavored-topping/)


Join the Conversation

  1. Julieta says:

    Yummy but WAY too sweet for my tastes and I even have a sweet tooth. Will use probably 1-1/2 Tbs honey next time, or possibly replace with maple syrup. Don’t have an ice cream maker so mixed everything in the Blendtec except the pecans which I stirred in at the end. Thanks.

  2. About how many calories is in the ice cream?

    1. Karen, I don’t know but you could check out myfitnesspal.com You can list ingredients and it will help you.

  3. We don’t get canned pumpkin in Perth, would I be able to use fresh cooked pumpkin.

    1. Natalie, Yes. I’m sure that would be wonderful!

  4. Made this tonight and loved it. Thank you for posting such an awesome recipe!

    1. Leah, glad you enjoyed it. I have made it twice since I posted the recipe and I’m sure I’ll make it few more times before thanksgiving. :). Thanks for your comment.

  5. Sounds great!

    1. It is! Try it! :)

  6. does the coconut milk need to be cold?

    1. No, but if its cold it just makes it a little quicker. It is so good! :)

  7. Can this be made without the use of an ice-cream maker?

    1. I have not made it without an ice cream maker, but have been told if you mix the ingredients and place in the freezer and stir every 15 min or so it works. If you try it let me know how it turns out.

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