Pumpkin pie has never tasted so good, and so umami. The subtle flavour of miso is balanced by the sweetness of the maple syrup and thanks to the smooth, creaminess of the tofu, you’d never even know that it’s dairy-free. Serve in some charcoal cones for a Halloween-hued treat.

Ingredients (serves 6-8)

  • 250 grams pumpkin insides and off cuts, seeds removed
  • 1 ½ tablespoons white miso
  • 110 grams maple syrup
  • 290 grams silken tofu, drained
  • 1 tablespoon vanilla extract
  • 70 grams coconut oil, melted
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice or nutmeg
  • 6 plain digestive biscuits


  1. Preheat the oven to 180C (fan)/200C (non-fan)/gas mark 4. Line a baking tray with parchment and get out a 2lb loaf tin.
  2. Add the pumpkin, miso and 10g of maple syrup to the pumpkin and mix to coat. Transfer the pumpkin to the baking tray and roast for 25-30 minutes.
  3. When the pumpkin is ready, add the pumpkin along with the drained tofu, vanilla, remaining maple syrup, coconut oil and spices to a blender jug and blend until smooth, thick and creamy.
  4. Pour the mixture into the prepared tin and put the dish in the freezer.
  5. Set a timer for 45 minutes and when time is up, remove the dish from the freezer and stir the mixture, making sure to scrape the ice cream down the sides of the tin and incorporating it into the rest of the mixture. Return to the freezer for another 45 minutes, remove, stir and return to the freezer. Repeat this process another one or two times, adding the crushed biscuits on the third mix, just before it all goes solid and stirring through.
  6. Chill for another 1-2 hours for a scoopable consistency. Scoop and serve, if eating straightway. Once frozen allow it to sit for 20 mins outside the freezer before scooping.

This recipe is by Natural Chef, food writer and stylist, Nena Foster.

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