Who says you can’t have ice cream in the colder months of the year? They obviously haven’t tried this delicious coconut pumpkin pie recipe. It’s super easy to make and it tastes great, and best of all, it’s gluten free!


1 small – Organic Pumpkin
1 tsp – Organic Coconut Oil
2 cans – Organic Coconut Milk
5 ounces – Organic Coconut Sugar
1 tbsp – Ground Cinnamon
1 tsp – Ground Vanilla
1/2 tsp – Cardamom
1/2 tsp – Ground Ginger
1/4 tsp – Cloves
A hint of salt

Required Equipment

Baking Pan
A Blender
Mixing Bowl
Ice Cream Maker
Freezer Container


  1. Preheat your oven to 400 degrees F.
  2. Wash off your pumpkin, then cut it in half and scoop out the seeds from inside.
  3. Rub coconut oil all over the side of the pumpkin.
  4. Place the halves on a baking pan with the inside parts faced down.
  5. Roast it in the over for about 30 minutes or until it becomes tender, then remove it from the heat.
  6. Combine all of the ingredients in a blender and blend until you have a smooth creamy texture (about 2-3 minutes).
  7. Transfer the mix into a bowl, then let it cool in the freezer for about 1.5 hours (or leave it in the fridge overnight).
  8. Pour the pumpkin mix into an ice cream maker and process it according to your ice cream makers instructions (usually 45 minutes).
  9. Once it’s ready, pour the ice cream mix into a freeze proof container, cover it, and pop it in the freezer until it’s fully firm.
  10. You’re ice cream’s all set, enjoy it with some pumpkin pie for a perfect holiday combo!
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