Vegan Pumpkin Pie Ice Cream

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)

1/4 cup

+ 2 Tbsp 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 grape seed oil)

1 tbsp

brown sugar

each sea salt, cinnamon and cayenne pepper