Pumpkin Pie Ice Cream with Tofu

  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 25 mins

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.


2packages (12.3-ounce) soft silken tofu
3/4cup pumpkin purée
1/4teaspoon ground allspice
1/2teaspoon ground nutmeg
1/2teaspoon ground cinnamon
1/2teaspoon vanilla extract
1/2cup loosely packed light brown sugar
3/4cup granulated sugar


  1. 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.

Nutritional Info *per serving

  • Glycemic Load 17
  • Calories 210
  • Fat 1.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 10mg
  • Potassium 200mg
  • Carbohydrate 48g
  • Fiber 1g
  • Sugars 45g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 100%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 6%