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Super creamy and luscious vegan pumpkin ice cream with a gluten-free topping and crunchy pecans. Heavenly!

Ah... Finally, fall is here. Who doesn't love fall? It is, as far as we're concerned, the most wonderful time of the year. We love everything about it. The leaves are changing color, kids are back in school, there's a slight chill in there air... Wait, it is fall, right? October 3rdt? Because temperatures are going to be in the 80s all week. At least here on the East Coast! Not that we're complaining about this amazing weather we've been having for that past two weeks, but just a little hint of fall would be nice!

We've been waiting all year to start working on our pumpkin recipes again. Last year, we went a little "pumpkin crazy". Only because we love pumpkin everything so much. You might remember our Vegan Pumpkin Muffins, Lee's Crunchy Pumpkin Appetizers, our Pumpkin Soup or course, oh, and that interesting slash weird experiment called Savory Pumpkin Tart...

This weather in October though, is leaving us a little confused. So we thought, why not think of a summer/fall hybrid recipe? Combine one of the best things of summer, ice cream of course, and one of our favorite fall ingredients??

VEGAN PUMPKIN PIE ICE CREAM!

Here's a fun fact about this recipe. The first time we made it, and it was gone before we had a chance to take pictures of it. So we have to make it all over again. Yeah, it's that good.

Happy Pumpkin Season!!

Enjoy 🙂