“How do I love thee? Let me count the ways.” (Elizabeth Barrett Browning) Maybe I won’t just count the ways I love pumpkin but count the ways I like to eat pumpkin. No, that would definitely take too long. Well, anyway here’s another of my favorite pumpkin recipes. See the notes for a fun trick (or treat) to turn your ice cream into ice cream pie bites.



  • 3 1/2 cups unsweetened coconut or 3 cups unsweetened almond milk (coconut milk makes a creamier texture and almond milk is more like sorbet)
  • 3/4 cup raw honey or a combination of honey and maple syrup if you like maple flavor
  • 2 tbsp organic cornstarch
  • pinch of sea salt
  • 1 cup pumpkin puree (no salt added)
  • 1 tsp cinnamon
  • 1/4 tsp pumpkin pie spice


  1. In a small bowl mix together the pumpkin puree, cinnamon and pumpkin pie spice. Set aside
  2. Mix honey, cornstarch and salt in a medium saucepan.
  3. Whisk in the milk and over medium heat, stirring frequently bring the mixture to a simmer.
  4. Simmer for 3 minutes stirring constantly, scraping the sides of the pan to prevent burning. Remove from the heat.
  5. Pour the pumpkin puree into the milk and whisk until well blended.
  6. Cover and let the mixture cool about an hour. Once cooled pour into a glass 13 x 9 pan (don’t worry if a skin forms on the top it will get stirred into the ice cream as it freezes).
  7. Place the pan into the freezer for 3-4 hours. Stir with a fork every 30 minutes or so to break up the edges that freeze faster than the middle. Freeze until the ice cream is a soft serve consistency.
  8. Scoop into bowls and serve.

Nutritional Info:

Makes about 4 cups.

Servings size 1/2 cup

Nutrients per serving (made with coconut milk):  Calories: 189, Cal. from Fat: 63, Total Fat: 7g, Sat. Fat: 5g, Carbs: 31.5g, Fiber: 1g, Sugars: 28g, Protein: .5g, Sodium: 52mg, Chol: 0mg


If not serving right away place the ice cream in the refrigerator 45 minutes to an hour before serving to thaw for a softer consistency. Stir well and serve.

Cinnamon Raisin Mochi

For Pumpkin Ice Cream Pie Bites cut some Cinnamon Raisin Mochi into 2 inch squares and bake as directed. Fill the mochi with Pumpkin Ice Cream and enjoy.

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  1. Valerie says:

    I have to say this sounds much better than the big kitchen store mix I threw in my ice cream maker the other day. I did use nut milk, though-so semi clean? ;)

    Have you tried this in your ice cream maker? I’d love to know the reason for not using it (though I’m new to your site, and may have missed your blog on it’s meltdown, if that’s the case).

    Thanks for providing another place to go for when I’ve exhausted my current CEmag!

    • Kristy says:

      Hi Valerie, we’re glad to have you with us. The ice cream can be made in an ice cream maker. You prepare it up to step 6 where you let it cool, covered for about an hour. Then refrigerate it for 2-3 hours before pouring it into the ice cream maker. Follow your manufacturers instructions for freezing it from there. Enjoy.


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