Pumpkin N’ice Cream Recipe

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This vegan pumpkin n’ice cream is dairy-free and satisfies your pumpkin cravings for Fall!

I love pumpkin. It’s just so versatile. There aren’t many other veggies that are so full of potential. Pumpkins can be anything from breakfast to dinner or dessert! You just can’t lose with pumpkin. And it’s so good for you! In fact, I would go so far as to say that this may be one of the most nutrient-dense ice creams on the planet! How’s that for being humble?

Clean Eating Pumpkin Ice Cream Recipe

Many of you know that a lot of my recipes for ice cream are banana-based. Bananas offer a creamy texture that we are so used to in regular ice cream but allow us to avoid unhealthy fat (for those who want lower-fat eating plans) and even dairy for those who are sensitive. But the best part is that you can significantly reduce the amount of sugar you have to add to get the level of sweetness you would expect from ice cream. I don’t know about you, but I’d much rather get my sugar intake from fruit than from a bag of sugar, even if it’s a bag of clean sugar. And while this does contain some maple syrup, it’s much less than you would have to add to regular ice cream. So that, in a nutshell, is why I keep doing these banana ice cream recipes. I will say that if you want to reduce the amount of maple syrup, I recommend switching to honey instead and using maybe a 1/4 cup or so. The great thing is you can adjust to taste after blending and before freezing!

I have, however, gotten emails and Facebook postings from people who dislike or are allergic to bananas. For those people, I highly recommend substituting the bananas with frozen mango. The flavor will be slightly different, but not so much so that it won’t still taste like pumpkin ice cream. Enjoy!

Is Pumpkin Ice Cream Gluten Free?

While some pumpkin ice creams might not be, this one certainly is. It’s dairy-free and egg-free, too!

How Do You Freeze Bananas?

At least a day before you want to make your ice cream, peel and slice a bunch of bananas. Cut them into chunks -usually about ½-1 inch thick- and place them on a parchment-lined cookie sheet. Freeze them overnight. To store the frozen bananas, simply transfer them to a freezer-safe bag and return the bag to the freezer. Then, proceed with the recipe below.

What Is Pumpkin Spice Made Of?

While everyone’s recipe is slightly different, a good pumpkin spice will typically include a blend of ground cinnamon cloves, ginger, and nutmeg.

This does freeze pretty hard. When removing it from the freezer, let it sit on the counter for a bit before trying to dig into it. Also, I went a little light on the spices, so if you prefer a stronger flavor, feel free to add more. That’s what is great about this recipe. You can taste it before you freeze it to adjust it to your own taste! Also, just because this has already been asked, yes… you can taste the bananas. There is no way around that. But again, adjust the flavor before freezing to something you enjoy.

That being said if you want to minimize the banana flavor, make sure you use just barely ripe bananas. Avoid bananas with any brown spots at all. If they have just finished turning from green to yellow, they are probably perfect for limiting the amount of banana flavor in this healthy pumpkin ice cream recipe.

Pumpkin Ice Cream Recipe

More Healthy Ice Cream Recipes

Pumpkin N’ice Cream Recipe Card

Copyright Information For The Gracious Pantry
Clean Eating Pumpkin Ice Cream

Vegan Pumpkin Banana Ice Cream Recipe

This dairy-free, vegan ice cream is an Autumn favorite. Serve in a homemade cone or with some graham cracker crumbles sprinkled over the top. Yum!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 1 day
Total Time: 1 day
Servings: 6 servings
Calories: 136kcal
Author: Tiffany McCauley


  • 4 medium bananas, sliced and frozen overnight
  • 1 cup pumpkin puree
  • cup maple syrup
  • 1 ½ tsp. pumpkin spice, no sugar added if purchased


  • Using a food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly.
  • Transfer to a freezer-safe container and freeze for 24 hours.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 136kcal | Carbohydrates: 34g | Protein: 1g | Sodium: 5mg | Potassium: 414mg | Fiber: 3g | Sugar: 21g | Vitamin A: 6405IU | Vitamin C: 8.8mg | Calcium: 42mg | Iron: 1mg

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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  1. Alexandra says:

    Hi there! So excited to try this recipe. Quick question – can I use a blender instead of a food processor for this? Thanks!

    1. Alexandra – It might take a little more work to get it blended, but sure! Whatever gets it all blended together smoothly is fine. Just be careful because blenders tend to get stuck on frozen stuff a lot easier than processors. You may have to mix in a little of the pumpkin or even a little water to get it going without burning out your motor.

  2. yah we normally do eat clean… this just didnt go well with us or our son 🙁 and I love everything pumpkin… sorry…. I would so try more of your recipes though

    1. Lori – No worries!!! I certainly don’t expect everyone to love every single recipe. It’s all about what your individual tastes are! 🙂

  3. I have been eating homemade banana ice cream for awhile now. I use a blender. I slice up the overripe bananas and freeze them. When I’m ready to make some ice cream, I let the frozen bananas thaw out, but not completely. I do add just a touch of almond milk to help mix it. I will add almond butter to mine at times. Yum. I like Tammi, have been watching my sugar intake and allow myself only 45 grams or less daily. The 23 grams of sugar per serving is too much for me so I will be doing something different for less sugar. Can’t wait to try the pumpkin puree!

  4. Hi. I did read through all the comments, so sorry if I missed this somewhere. What if I used two bananas and then some mango to replace the other two bananas? Do you think that would work, and if so how much mango should I use? Otherwise, if I totally replace the banana with mango, how much should I use? Should I just eye it to what looks like the equivalent of 4 bananas? Thanks!

    1. Kristin – In my experience, eyeballing it is best. But if you need measurements, 1 medium banana is approximately 3/4 to 1 cup. So that will give you a ballpark. Let me know how it turns out!

  5. I’m allergic to bananas, but this sounded so good it inspired me to try to make it anyway.

    I used equal parts pumpkin and full-fat coconut milk…. DELICIOUS and creamy!

    1. Meg – If you are allergic to bananas, mango is a good sub. Glad you liked it, I just hope you feel okay after eating it!

  6. Leigh Linden says:

    This tasted good, but it really tasted like bananas much more than pumpkin. I’d change the proportions next time around.

    1. Leigh – Yes, I addressed this in the article above. I’m sorry you didn’t care for it.

  7. How many cups is the serving size? It call for 1/6 of recipe.

    1. Hattie – I don’t know. I made it and simply cut it into 6 pieces. I’m guessing about a cup, but I could be off on that.

  8. This stuff is AWESOME!
    What is a serving size per cup/calories?
    I wasn’t able to measure before everybody dived into it.

    1. TK – I’m so glad you like it! 😀 To be honest, I never measured it. I had it in the dish pictured and just cut it into 6 pieces. I’ll measure it next time I make it.

  9. Calif Mom says:

    Made it for Thanksgiving tody and big hit! Did make a few alteration though: doubled pumpkin, pur all ingredients in Vitamix at room temp then in refrigerator for a couple hours before pouring in ice cream maker. Great texture and taste.

  10. Sarah Stapp says:

    This looks amazing! I just happen to have some pumpkin…this is happening very soon.

  11. Do you know the Dietary info on this?
    Mostly How many calories?

    1. Mary – I no longer offer nutrition data. You would have to enter the recipe into an online calculator. MyFitnessPal.com has an easy one.

  12. PumpkinFiend says:

    Loved this! I’m such a pumpkin fiend in the fall, this helped greatly. mostly healthy too so I don’t feel guilty chowing down.

    mine tasted a bit too much banana to my liking. I’m going to add more pumpkin and less banana next time to my preference 🙂 still delish however!

    my freezer is super powerful for some reason. it took a day to freeze and 2 hours to thaw enough to eat it haha.

  13. Just found this recipe via Pinterest, and I’m super interested! I’m weird and don’t love the flavor of maple syrup, though. All the comments I’ve looked at mention more about tasting banana, which is fine with me. My question is can you taste the maple syrup, or is that flavor lost/blended in enough that I won’t notice it? Or would you recommend using honey or something else to sweeten it if maple isn’t my jam? Thanks!

    1. Erica – You could definitely sub with honey, but you may want to back off a bit because honey tends to taste sweeter than maple syrup. You’ll have to experiment. I didn’t taste maple syrup, but I enjoy the flavor. So I may not have noticed the way you would.

  14. Absolutely Devine! How many calories is this ice cream?

    1. Sarah – I don’t offer nutrition data due to liability. But MyFitnessPal.com has a great calculator that will import the recipe for you just by pasting the url into it.

  15. Very excited to try this! Can I make it using an ice cream maker? If I do, can I then use room temperature bananas and skip the freezing step?

  16. Jill Hartong says:

    Can I substitute honey for the maple syrup?

  17. Wow! This is great! I want to make all of my ice cream this way!

  18. Christina says:

    Yum!! I ended up adding a little more pumpkin pie spice plus extra cinnamon and a drizzle of real vanilla extract, and boy is it good!

  19. Bethany @ Athletic Avocado says:

    What a great simple and healthy dessert recipe! Do you think I could cut back on the sugar is I use homemade pumpkin puree?

    1. Bethany – I doubt it. The pumpkin puree you buy at the store is the same as what you would make at home. You could cut back on the bananas a bit, but I’m not sure what that would do to the overall structure of the finished ice cream.

  20. I have been making your all-fruit “ice cream” for over a year now, and I enjoy it so, so much! Today I had the thought of doing some kind of pumpkin + frozen banana ice cream and was just about to do some experimenting when I decided to look on Pinterest first. And what should I hit straight away? The Gracious Pantry pumpkin banana ice cream! You beat me to it! 🙂 I can’t wait to try it out tonight (since I always have loads of frozen bananas on hand anyway)!

    P.S. Thank you for your wonderful recipes! Your banana/strawberry/pineapple ice cream has been an essential player in my weight-loss and overall health journey. So delicious and wholesome!

    1. Sara – What a wonderful comment! Thank you! 😀 Please let me know how it turns out for you!

  21. I wonder if you could sub honey instead of the maple syrup? We have all ingredients except the maple syrup at home. Otherwise, I can’t wait to try it! I’m on Weight Watchers and this is such a low point ‘ice cream’!! 😀

    1. Misty – Yes, but I would reduce the amount just slightly because honey is much sweeter than maple syrup. You also don’t want the honey flavor to overpower the ice cream. But otherwise, definitely! I would add to taste. 🙂

  22. Thanks for your site. I made a heavily modified version of this recipe for a Thanksgiving gathering yesterday and it was a huge hit. I was experimenting while making it so I’m not exactly sure of my recipe. It had far more pumpkin than banana, probably 3 or 4 cups puree combined with 4 or 5 bananas and 1/2 cup maple syrup. I also added 1/2 t freshly grated nutmeg, 2 t cardamon, and 1 t cinnamon. After blending, I added about 2 tablespoons of minced candied ginger that was soaked in warm rum to soften it and bring out the flavors. Before serving, I topped it with shelled pumpkin seeds.

  23. Is this safe for dog consumption?

    1. Janice – I have no idea. I would avoid it unless a qualified veterinarian tells you it’s okay.

  24. Can honey be used instead of maple syrup ?

  25. Nutritional values for this? And serving size?

    1. Teresa – You would have to enter the recipe into a recipe calculator. I highly recommend MyFitnessPal.com. They make it very easy to calculate recipes.

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