Pumpkin Pie Spice Pecan Ice Cream Pie {dairy-free} topped with Coconut Cream Caramel Sauce and Coconut Milk Whipped Cream

With Thanksgiving just around the corner, I wanted to create something Sweet and Yummy.  Soooooooooooo, I took inspiration from a holiday favorite and merged it into one of my own FAVS.  Ice Cream PIE.  I LOVE Ice Cream, it's my jam.  And yes…I realize you may be furrowing your brows right now with the start of a question…"ice cream?????…when it's cold outside?????".  WELL, I happen to like cold items when it's cold outside, don't ask…haha.  This creation is my way of keeping my taste buds happy.  It has Coconut Milk, Pumpkin Pie Spice, Vanilla, Pecans, and yes some Sugar.  I did try to keep the sugar to a minimum without compromising the overall sweet enjoyment factor because let's face it…sugar isn't the absolute best for our bodies…BUT, it's nice to enjoy a little something from time to time.  Keeping the sugar to a minimum also helps highlight the other ingredients.  The result…a beautiful symphony of flavors.  So let's get on with this adventure.  Check out below how to make this Oh So Delici-o-so dessert:)

Pumpkin Pie Spice Pecan Ice Cream Pie {dairy-free} topped with Coconut Cream Caramel Sauce and Coconut Milk Whipped Cream

I'm gonna break this down in 5 parts…Crust, Ice Cream, Pecans, Coconut Whipped Cream, and Coconut Cream Caramel Sauce.  These are your prep recipes.  The whole process takes 2 daysprep day & assemble day.


1 box of Enjoy Life Vanilla Honey Graham(dairy-free, soy-free, nut-free, gluten-free)

1/4 cup Dairy-Free Butter


Add Vanilla Honey Graham's to a food processer and blitz.  Then place the crumbs in a bowl and add Dairy-Free Butter.  Mix together.  Transfer this mixture to a pie dish and press (don't worry about pressing up onto the rim, just go to the top edge).  Place crust in a 350 degree oven for about 10 minutes.  Remove and let cool…then cover and place in the freezer.

Pumpkin Pie Spice Coconut Milk Ice Cream

2 cans full fat Coconut Milk Unsweetened

1/4 cup Dairy-Free Butter

1/2 cup Dark Muscovado Sugar

4 tsp Pumpkin Pie Spice

2 tsp Madagascar Bourbon Vanilla

Ice Cream Maker


In a sauce pan add the Coconut Milk, Dark Muscovado Sugar, Dairy-Free Butter, and Pumpkin Pie Spice.  Heat on medium-high till all ingredients are combined and the mixture starts a rolling boil.  Remove from heat and whisk in the Madagascar Bourbon Vanilla.  Let cool briefly then transfer mixture into a large glass container(such as a mason jar) and let cool completely.  Place in refrigerator to cool overnight.

Honey Cinnamon Pecans

2 cups Pecans

1/4 cup Honey

1/2 tsp Cinnamon

1/4 tsp Salt


Give the Pecans a quick rough chop then transfer to a bowl and add ALL other ingredients.  Mix together.  Place mixture on non-stick baking sheet and spread out evenly.  Bake in a 350 degree oven for around 18 minutes.  Give em a good toss at the halfway mark.  Remove when toasty golden.  Let cool completely then transfer to a freezer safe container and place in freezer.

Coconut Milk Whipped Cream

1 can full fat Coconut Milk Unsweetened

1/4 cup Powdered Sugar


Place Coconut Milk in the refrigerator overnight.  This will allow the cream to solidify.  Open carefully and scoop the solids into a mixing bowl.  Be sure to save the remaining Coconut Water to use in other culinary applications.  To the bowl add the Powdered Sugar and whip on medium till light and fluffy.  Transfer to a pastry bag and add a star pastry tip(optional).  Place in refrigerator.  

Coconut Cream Caramel Sauce

1 can(5.4 oz) Coconut Cream Unsweetened

1 cup Light Brown Sugar

1/4 cup Water

1 tsp Madagascar Bourbon Vanilla


To a sauce pan add the Light Brown Sugar and Water.  Heat on low till combined then increase heat to medium-high.  Once it starts bubbling, stir occasionally and watch it for about 5 minutes.  I didn't use a candy thermometer, I just eye balled the process.  After 5 minutes, it should be thick and bubbly…remove from heat and carefully add the Coconut Cream and Madagascar Bourbon Vanilla slowly.  Stir in quickly.  Place back over low heat and continue stirring for a few minutes.  Remove form heat and let cool completely for several hours.  Transfer to a dispensing container and place in refrigerator.  The cooling process will thicken it up but it will definitely be a more fluid gooey caramel sauce.

OK…now let's build:)

Pumpkin Pie Spice Pecan Ice Cream Pie {dairy-free} topped with Coconut Cream Caramel Sauce and Coconut Milk Whipped Cream | Seed Plant Water Grow

Let's first start by making the Pumpkin Pie Spice Ice Cream.  Remove Pumpkin Pie Spice Ice Cream mix from refrigerator and place in an Ice Cream maker.  Set up per manufactures instructions.  The goal here is to let the ice cream develop into a soft serve.  Once it reaches this stage, turn machine off and grab your frozen pie crust.  Transfer Ice Cream to the pie crust and spread evenly.  Then...remove your Pecans from the freezer and coat the ENTIRE top of the Ice Cream Pie.  Place back in freezer for 30 minutes.  Remove and add remaining yummy ingredients.  Drizzle the Coconut Cream Caramel Sauce on top of the Pecans and add the Coconut Milk Whipped Cream to the edge of the Ice Cream Pie.  Place back in freezer for at least 4 hours or until frozen.  When ready to serve, bring up to room temp for about 5 minutes then cut a BIG slice and EAT it UP!!  ENJOY:)