Pumpkin pie "ice cream" from Forks Over Knives: Flavor! : Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day (page 308) by Brian Wendel and Darshana Thacker

  • canned pumpkin purée
  • almond butter
  • Show all ingredients...

  • EYB Comments

    Can substitute the book's "Date paste" for pitted dates.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Banana chocolate sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Date paste" for pitted dates.

  • NicoleBrown on November 25, 2025

    My Vitamix was not very pleased with how thick this was. I ended up tampering and adding quite a bit of soy milk to get it to blend. Once blended, I froze in my ninja Creami pint. Taste is good. Basically like eating the pumpkin part of a pumpkin pie. Not sure I’ll repeat just because it felt like a bit of a hassle compared to other “ice cream” recipes I’m making & enjoying.

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