Craving the cozy flavors of autumn? This Easy Vegan Pumpkin Pie Spice Nice Cream is a simple, healthy dessert that captures pumpkin and warm spice in a creamy, dairy-free ice cream made with just a few wholesome ingredients. It’s naturally sweetened, easy to make in a food processor or high-powered blender, and perfect as a guilt-free seasonal treat.
This pumpkin nice cream uses frozen ripe bananas as the base for natural creaminess and sweetness — no heavy cream and no refined sugar needed. Pumpkin puree and pumpkin pie spice add a seasonal twist that tastes like pumpkin pie in a bowl. It’s quick to prepare and adaptable with optional mix-ins for texture and flavor.
Ingredients used to make Pumpkin Pie Spice Nice Cream
Simple pantry ingredients and fresh ripe bananas are all you need. All of these are typically available at most grocery stores.
- Bananas — three ripe medium bananas are best. Look for yellow bananas with brown spots for maximum sweetness.
- Pumpkin puree — about 1/2 cup (canned or homemade).
- Maple syrup — 1/4 cup, or substitute honey, agave, or liquid stevia to taste.
- Pumpkin pie spice — 1 teaspoon for warm spice flavor. Adjust to preference.
How to Make
Pumpkin Pie Spice Nice Cream in the Food Processor
STEP 1
Peel and slice bananas into roughly 1-inch pieces, then freeze them flat on a tray or in a bag until solid.
STEP 2
Blend the frozen banana pieces with pumpkin puree, maple syrup, and pumpkin pie spice in a food processor or high-powered blender. Use short pulses and scrape the sides as needed until smooth and creamy.
STEP 3
Transfer the mixture to a freezer-safe, lidded container.
STEP 4
Enjoy immediately as a soft-serve, or freeze the container for at least 4–6 hours for a firmer scoopable texture.
STEP 5
Scoop and serve, garnished with a sprinkle of extra pumpkin pie spice or chopped nuts if desired.
Recipe Variations and Optional Add-Ins
This nice cream is a great base that welcomes a variety of flavors and textures. Try any of the following:
- Nutty Twist: Blend in a tablespoon or two of almond or peanut butter, or top with chopped toasted nuts for crunch.
- Chocolate Lovers: Add a tablespoon of unsweetened cocoa powder or fold in a handful of chocolate chips for a chocolate-pumpkin combo.
- Gingerbread Variation: Add a pinch of ground ginger and nutmeg and a teaspoon of molasses for a warm, spiced profile.
- Toasted Coconut: Stir in toasted coconut flakes for a subtle tropical crunch.
FAQ: How do you make nice cream thicker?
To thicken nice cream, freeze the banana slices longer so they’re rock solid before blending. You can also pre-freeze the pumpkin puree in small ice cube trays, or add nut butter (one to two tablespoons) to increase creaminess and firmness. If the mixture seems too soft, return the container to the freezer for a few hours to firm up.
How to Store Pumpkin Spice Nice Cream
- Store in a sealed, freezer-safe container and consume within 1–2 days for the best texture and flavor. The longer it is frozen, the firmer and harder it becomes to scoop.
- Before serving, remove from the freezer and let it sit at room temperature for 8–15 minutes, or microwave in short 10–15 second bursts if using a microwave-safe container, until scoopable.
Final Tips
- Use ripe bananas for natural sweetness and the creamiest texture.
- A food processor yields the smoothest consistency. If using a high-powered blender, use a tamper or pulse frequently and scrape down the sides to ensure everything blends evenly.
Vegan Pumpkin Nice Cream Made in the Food Processor
Author: All Purpose Veggies | Course: Dessert | Cuisine: American
Ingredients
- 3 ripe medium bananas (about 300 g), sliced and frozen
- 1/2 cup pumpkin puree (about 100 g)
- 1/4 cup maple syrup or honey (adjust to taste)
- 1 teaspoon pumpkin pie spice
Instructions
- Peel and slice bananas into 1-inch pieces. Freeze until solid.
- Place frozen banana slices and remaining ingredients in a food processor or high-powered blender. Blend until smooth, scraping down the sides as needed.
- Serve immediately as soft-serve, or transfer to a lidded container and freeze until firm.
- For best scooping texture, let sit at room temperature for 8–15 minutes before serving.
Notes
You can swap the maple syrup for honey, agave, or liquid stevia. A food processor typically produces the creamiest result; if using a blender, use the tamper to push ingredients into the blades for an even blend.
Nutrition (per serving)
Calories: 133 kcal | Carbohydrates: 34 g | Protein: 1 g | Fat: 1 g | Fiber: 3 g
More Ice Cream Recipes
If you enjoy this pumpkin nice cream, try other no-churn fruit-based ice creams using frozen bananas as a base. They are easy, nutritious, and endlessly customizable.