Pumpkin Pie-Sicle (Paleo)

Paleo Pumpkin Pie-sicleOn a recent trip to Costco, I purchased a copy of Paleo Indulgences, a cookbook filled with some very delicous-looking recipes even I would love to try.  This “ice cream” is dairy-free and sugar-free, two very important characteristics of Paleo.

Check this out!  I loved it!  It tastes like a cold, crust-less pumpkin pie, and I imagine one might have more room for this dessert over pie after indulging in a turkey dinner with all the trimmings.  As the recipe suggests, this would taste good topped with a few chocolate chips–or carob chips.

Pumpkin Pie-Sickle (Paleo)
Recipe type: Ice Cream
Cuisine: Paleo
Prep time: 
Total time: 
Serves: About 1 pint
  • 1 can (14 oz.) coconut milk
  • 1 cup canned or fresh pumpkin
  • 2 teaspoons pure vanilla extract
  • ⅓ - ½ cup pure maple syrup (depending on how sweet you want it)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  1. Place all ingredients in a bowl and combine. Refrigerate until cool, for about an hour.
  2. Pour the mixture into a prepared ice cream maker and follow manufacturer's instructions for your machine.
  3. Scoop into serving dishes and enjoy!


Et cetera:  Daughter #2 and her husband have a habit of eating Paleo.  I admire them for their healthy-eating ways.  They are not die-hard Paleo afficionados, but they do a pretty good job of it.  I just can’t give up my authentic Mexican food, but I could eat this way for a few days at a time.  And I do when I go for a visit.  Daughter #2 has a gift I’ve never had–I believe she could make ramen noodles taste gourmet!