Nice cream that tastes like pumpkin pie? Absolutely. This vegan frozen treat blends ripe, frozen bananas with unsweetened pumpkin puree and fall spices for a quick dessert that’s ready in minutes. It’s creamy, naturally sweet, and captures the cozy flavors of the season without any complicated steps.
Even when the air turns crisp, sometimes it’s still ice cream weather. Banana nice cream recipes are simple, versatile, and one of the most popular dessert ideas for anyone looking for an easy, dairy-free alternative. This pumpkin-spiced version leans into autumn—think pumpkin pie spice, canned pumpkin, and a touch of maple syrup to round out the flavor.
Pumpkin Pie All Day
If you love pumpkin season, this recipe is a great way to enjoy the flavor in a lighter format. The key ingredient is unsweetened canned pumpkin puree—no added sugars or stabilizers—mixed into frozen bananas to give that silky texture. Pumpkin pie spice brings everything together; you can use a store-bought blend or a homemade mix of cinnamon, ginger, nutmeg, and cloves.
What You Need
Beyond the obvious stars—frozen bananas and pumpkin puree—you’ll want a few pantry staples to balance texture and flavor. A high-speed blender or powerful food processor makes the process easiest, but you can still manage with a regular blender if you add the liquid a little at a time and scrape the sides as needed.
- Frozen medium bananas (ripe before freezing)
- Unsweetened pumpkin puree
- Pumpkin pie spice (or a cinnamon-ginger-nutmeg blend)
- Maple syrup (or another liquid sweetener to taste)
- Vanilla extract
- Unsweetened almond milk (or any plant milk) to help blend
Blend until the mixture reaches a very thick smoothie consistency—similar to soft-serve ice cream. You can serve it immediately for a spoonable soft-serve, or transfer it to a container and freeze for a couple of hours for a firmer, scoopable texture.
Topping Ideas
Toppings make this treat feel indulgent. Add them before the final short freeze or sprinkle them on each serving.
- Mini chocolate chips
- Pepitas (pumpkin seeds)
- Sprinkles
- Chopped walnuts or pecans
- Toasted coconut flakes
Pumpkin Spice Banana Nice Cream
Summary: A quick, vegan nice cream with the warm flavors of pumpkin pie. Ready in under 10 minutes for soft-serve, or freeze for firmer scoops.
Author: Lee Funke
Prep: 10 mins · Cook: 0 mins · Total: 10 mins · Servings: 4
Ingredients
- 4 frozen medium bananas
- 1 cup unsweetened pumpkin puree
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 2 tablespoons unsweetened almond milk (more if needed)
- 1/3 cup mini chocolate chips (optional)
Instructions
- Freeze peeled ripe bananas in chunks until solid. This is best done several hours ahead or overnight.
- Place the frozen banana chunks in a high-speed blender or food processor.
- Add pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and almond milk.
- Blend on high, stopping to scrape the sides as needed, until the mixture is smooth and thick. Add an extra tablespoon of almond milk if the blender struggles; the goal is an ultra-thick smoothie consistency.
- Serve immediately for soft-serve texture. For a firmer, scoopable ice cream, transfer to a loaf pan, sprinkle on chocolate chips or other toppings, then freeze for about 2 hours before serving.
Tips & Notes
- Nutrition information provided does not include optional toppings like chocolate chips.
- If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon plus a pinch of ginger and nutmeg.
- To keep the texture smooth when using a lower-powered blender, pulse and scrape frequently and add almond milk by the teaspoon until the blades can move freely.
Serving, Storage & Variations
Serve this nice cream with a sprinkle of extra spice, crushed graham crackers for a pie-like crunch, or a drizzle of extra maple syrup. Store leftovers in an airtight container in the freezer. Before scooping frozen, let the container sit at room temperature for 5–10 minutes to soften slightly, or scoop directly with a warm ice cream scoop.
For a richer version, substitute half of the almond milk with canned coconut milk. For added protein, blend in a scoop of vanilla plant-based protein powder and adjust the liquid as needed.
Nutrition (per serving)
Calories: 150 kcal · Carbohydrates: 37 g · Protein: 2 g · Fat: 1 g · Fiber: 5 g · Sugar: 19 g
Nutrition is an estimate and should be used as a general guide.