Name: Vegan Pumpkin Pie Ice Cream
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 7 (1/2-cup servings)
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 puree; 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