Vegan Pumpkin Pie Ice Cream | Recipe Cart | Recipe Cart

Ingredients

• 1 1/2 cups raw cashews ((soaked for 4-6 hours or in boiling hot water for 1-2 hours*))
• 1 cup dairy-free milk ((such as unsweetened almond, light coconut, or rice))
• 3 Tbsp olive oil
• 3/4 cup pumpkin purée
• 1/4 cup maple syrup ((sub agave or honey if not vegan))
• 1/3 cup brown sugar
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 1/2 tsp pumpkin pie spice
• 3/4 tsp ground cinnamon
• 1/2 cup raw pecan halves
• 1 Tbsp vegan butter ((such as Earth Balance // or sub olive or avocado oil))
• 1 Tbsp brown sugar
• 1 pinch each sea salt, cinnamon and cayenne pepper