You are here: Home » Recipes » Pumpkin Pie Ice Cream with Tofu Pumpkin Pie Ice Cream with Tofu Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 5 mins Cook 25 mins An ice cream that tastes like your favorite pie—but much healthier. PrintEmail The weather outside might be a little chilly, but your heart will warm with just one spoonful of this sinfully decadent pumpkin pie ice cream. This ice cream literally makes me do a little involuntary dance of joy every time I eat it. Like fresh pumpkin pie, Pumpkin Pie Ice Cream is best when eaten immediately after freezing. Put this ice cream in the ice cream maker just as you're about to sit down to dinner, and by the time you're done, dessert will be waiting for you. Ingredients 2 packages (12.3-ounce) soft silken tofu3/4 cup pumpkin purée1/4 teaspoon ground allspice1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1/2 teaspoon vanilla extract1/2 cup loosely packed light brown sugar3/4 cup granulated sugar Instructions Whisk together all the ingredients in a medium bowl until smooth, or blend them in a blender until smooth. Pour into an electric ice cream maker and freeze according to the manufacturer’s directions. This usually takes 25 to 30 minutes to freeze. Makes 1 quart. Recipe from Quick and Easy Vegan Celebrations: Over 150 Great-Tasting Recipes—Plus Festive Menus—for Vegantastic Holidays and Get-Togethers All Through the Year, copyright © Alicia C. Simpson, 2010. Reprinted by permission of the publisher, The Experiment, LLC.