- 1 pint soy milk
- 1 pint non-dairy whipped topping
- 1 vanilla bean, split lengthwise
- 1 cup pureed canned pumpkin
- 1 cup sugar substitute
- 8 egg whites
Heat soy milk and non-dairy topping with vanilla bean. Allow to steep, remove bean, scrape seeds and add back to milk. Add pumpkin puree.
Combine sugar and egg whites. Temper over low flame and add back to milk mixture. Cook mixture, stirring constantly until thick. Place in freezer, stirring until mixture hardens, then freeze overnight.
Serve with whipped non-dairy topping and sugarless candy garnish.