This is more of a sherbet than a vegan pumpkin ice cream, but is still extremely delicious for a diary free version. Since its development, I have discovered that adding one teaspoon of xanthan gum added to ice cream creates a more chewy texture. In this recipe you would need to mix about 1/2 teaspoon of gum with the oil. Note, that this is not a new recipe, but the original, published in 2010, seems to have vanished from this site. Enjoy!