Rich, full-fat coconut milk gives this frozen custard its luxuriously creamy base, while real pumpkin puree and a warm blend of cinnamon, ginger, and nutmeg bring all the cozy fall flavor you want in a scoop. The custard base is cooked slowly with egg yolks until it's thick enough to coat a spoon, then strained silky-smooth and chilled before churning — the kind of patient, from-scratch method that pays off in texture. Once churned, it sets up into a dense, scoopable ice cream with a deep golden-orange hue and just the right hit of spice in every bite. A splash of vanilla rounds out the sweetness from brown sugar, keeping the flavor balanced instead of one-note. It's an easy make-ahead treat for gatherings, and it's a great option to keep on hand for a gluten free dessert table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Whisk the pasteurized egg yolks and brown sugar together in a medium saucepan until the mixture is pale and slightly thickened, about 1 minute.
Whisk in the coconut milk, pumpkin puree, cinnamon, ginger, nutmeg, and salt until fully combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
