2 c. Silk soy creamer
1 c. soy milk
¾ c. brown sugar
1 c. cooked, mashed pumpkin (homemade or canned; see note below)
1 ½ t. pumpkin pie spice
2 T. arrowroot
1 t. vanilla extract
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, remaining soy milk, brown sugar, pumpkin, and pumpkin pie spice together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in the vanilla.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.
Note: If you cook your own pumpkin, be sure to use a sugar pie pumpkin or other cooking pumpkin. Jack o'lantern pumpkins are cool for Halloween, but don't make for good eatin'. They're flavorless, watery, and stringy.