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Vegan Pumpkin Spice Ice Cream

Prep Time 15 minutes
Servings 2


  • 4 very ripe peeled and frozen bananas
  • 2 tablespoons pumpkin puree
  • 1 pitted medjoul date
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoons coconut butter


  • Make sure your bananas have black spots on them before you peel and freeze them overnight until they are completely frozen.
  • Place all ingredients in the blender, starting with the pumpkin puree, and blend until smooth.
  • If you want to use home-made pumpkin puree, use a small sugar-pie pumpkin.
  • Start by preheating your oven to 400F.
  • Cut the pumpkin in half with a very sharp knife, and use your spoon to scoop out the seeds, which you can use later.
  • Place the pumpkin halves, seeded side down, onto a parchment-lined baking sheet.
  • Cook at 400F for about 40 minutes, or until the pumpkin is very easily pierced with a fork, and is very soft.
  • Take it out of the oven, lay it on the peel, hold down the peel with a knife, and use your fork to move the flesh away from the peel. This is the easiest method I have found to peel the pumpkin.
  • Place all pumpkin flesh into a blender, and blend until very smooth.
  • Be careful when opening the blender, as it can get extremely hot and steamy.