Photo Credit: Scott Yavis

“Pumpkin Pie” Ice Cream


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"Pumpkin Pie" Ice Cream

Course: Dessert
Keyword: ice cream, pumpkin, thanksgiving dessert, thanksgiving recipes
Servings: 8
Calories: 76kcal


  • 1/2 cup raw, unsalted cashews
  • 1/4 cup filtered water
  • 2 probiotic capsules, or 1/2 tsp probiotic powder
  • 2 cups almond milk
  • 7 fresh Medjool dates, pitted
  • 2 cups cooked squash (such as kabocha, acorn, hubbard, or butternut) or 1 1/2 cups puréed cooked squash
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/8 tsp nutmeg


  • In small bowl, mix cashews and water; add contents of the probiotic capsule (discarding the empty capsule shell) or probiotic powder, and mix well. Cover and let sit for 12 hours.
  • In a blender, combine cashew mixture with milk, squash, dates, cinnamon, ginger, cloves, and nutmeg, and blend until mixture is smooth. Pour into an ice cream maker and follow the manufacturer’s instructions. Serve immediately.


Recipe by Michelle Schoffro Cook, PhD, DNM
Excerpted from The Cultured Cook by Michelle Schoffro Cook (New World Library, 2017)


Calories: 76kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Sodium: 94mg | Fiber: 1g | Sugar: 6g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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