Pumpkin Ice Cream Dessert (THM-S, Sugar, Gluten, and Dairy Free)

Pumpkin Ice Cream Dessert (THM-S, Sugar, Gluten, and Dairy Free)

Pumpkin Ice Cream Dessert (THM-S, Sugar, Gluten, and Dairy Free)

There is nothing better than a pumpkin dessert this time of year...but a healthy frozen pumpkin dessert? Yes, please!

I used to struggle in being able to eat healthy until I came up with enough good options that take the place of so many of the unhealthy foods I used to crave. Now I can honestly say that I'm hardly ever tempted to eat unhealthy foods. Instead I eat a huge variety of cheesecakes, peanut butter eggs, cinnamon rolls, fruit pizza, ice cream desserts, fruit smoothies, and pies and homemade ice cream. And I feel wonderful with not having all the low blood sugar issues that I used to have.

My husband LOVES all things pumpkin while I'm more of a chocolate and peanut butter type of gal. (In fact, as I'm typing this I'm enjoying a peanut butter egg and a few chocolate covered nuts. Yummy!) Healthy treats don't have to be boring! But realize that we don't eat desserts nearly every day and our main focus is on eating lots of fresh and healthy fruits, veggies, meats, and fats.

When there's a special occasion, and I want to make a treat that I know my dear hubby will love, I often come back to this pumpkin dessert. It's very easy to make and I can almost guarantee that even the pickiest eaters won't know it's sugar free. It's one of our family favorites.

Let me know what you think!

Cindy (for the Mullett Family)


  • 1 C. canned pumpkin
  • 1/2 t. sea salt
  • 1/2 t. nutmeg
  • 1 and 1/2 T. cinnamon
  • 1 quart non-dairy, vanilla ice cream-softened (I used So Delicious brand.)
  • Optional whipping cream (for topping)


  1. Crush one batch of the graham cracker recipe.
  2. Add enough melted butter to make it wet.
  3. Add powdered truvia, if desired.
  4. Press into bottom of 8x8 pan and set in refrigerator until ice cream layer is ready. (option...You may want to reserve some for sprinkling on top.)
    Ice Cream Layer
  1. With a hand mixer, blend the spices with the pumpkin. Then add the softened ice cream and mix until incorporated.
  2. Pour onto crust (Add top crumbs if desired) and freeze.
  3. Thaw for few minutes before serving. It's better when it's partially thawed. (Optional...Top with whipped cream.)


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Duane and Cindy Mullett
PO Box 275
Penrose, NC 28766
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