This Vegan Pumpkin Spice Dole Whip Is the Ideal Anti-Inflammatory Fall Breakfast—And You Only Need 5 Ingredients To Make It

For those of us that don’t exactly crave cold weather and leaf peeping, the end of summer can feel like a major bummer. It’s a season filled with warm weather and sun-drenched days on the beach, after all. If you’re still clinging to the best summer of your life and would rather die than have to trade in your flip-flops for mini Uggs, we’ve got some good news—and it comes in the form of a vegan pumpkin spice Dole Whip recipe.

By now, you may be familiar with our love for vegan pineapple Dole Whip. And while there’s certainly nothing more classic than the original pineapple rendition, we can’t help but feel a little FOMO when pumpkin spice becomes fall’s must-have flavor. So, when we heard that there was a new vegan, gut-friendly, and anti-inflammatory Dole Whip recipe than helps bridge the gap between summer and fall, we knew we had to hop on board. And all biases aside, it may just be the new Dole Whip MVP.

How to make vegan pumpkin spice Dole Whip

With just five ingredients and less than 20 minutes, you can whip together (pun intended) the best and most unexpected dessert you didn’t know you needed.

To make vegan pumpkin spice Dole Whip, you just need to follow three simple steps. First, combine peeled and chopped sweet potatoes with a few tablespoons of water in a microwave-safe bowl, cover it with plastic wrap and leave a small gap to vent, and microwave for about three minutes or until the potato is tender. Once ready, drain and cool the potatoes.

Next, you’ll purée pineapple, maple syrup, milk, a dash of pumpkin spice, and the sweet potato in a food processor or blender until smooth and creamy. Lastly, divide the pumpkin spice pineapple mixture into four bowls and sprinkle with the toppings of your choice, like heart-healthy pecans, coconut, or longevity-boosting dark chocolate chips, before enjoying. Swoon.

Health benefits of vegan pumpkin spice Dole Whip abound

Aside from being a delicious fall-themed version of the original Dole Whip recipe that we so deeply adore, this recipe packs major health perks to boot, thanks to its antioxidant-rich, gut-friendly ingredients. Typically, pumpkin pie spice is made from a combination of spices like cinnamon, nutmeg, cloves, all spice, and ginger, which are some of the best anti-inflammatory spices that can add digestive benefits (and delicious flavor) to any baked good. Ginger, for example, contains antioxidant compounds known as gingerols and shogaols that neutralize free radical damage that can lead to oxidative stress; cloves and allspice contain antioxidant polyphenols that help fight inflammation. All to say: Pumpkin pie spice is basically an antioxidant superhero.

Sweet potatoes are also one of the foods dietitians love most. They’re a great source of vitamin A, which is essential for maintaining a strong immune system and promoting eye health and glowing skin. Plus, they’re full of fiber, a key nutrient for optimal digestion and a healthy metabolism.

And the classic Dole Whip ingredient, pineapple, has several benefits, too. Not only does it at tanginess to this luscious, spicy dessert, but it’s also great for gut health thanks to its digestive enzymes that help break down protein foods. Plus, it’s a great source of magnesium, a mineral that can help you fall asleep.

Try this dish for breakfast, dessert, or literally any time you need to feel positive about the arrival of pumpkin spice season—aka fall.

Pumpkin Spice-Sweet Potato Dole Whip Recipe

Yields 4 servings

Ingredients1 cup peeled and chopped DOLE Sweet Potato1 3/4 cups chopped DOLE Pineapple, frozen2 Tbsp maple syrup2 Tbsp unsweetened refrigerated coconut milk3/4 tsp gluten-free pumpkin pie spiceChopped pecans and/or coconut chips for garnish (optional)

1. Heat potato and two tablespoons of water in a medium microwave-safe bowl, covered with plastic wrap with one edge slightly open to vent, in microwave oven for three minutes or until very tender. Drain potato; cool completely.

2. Purée pineapple, syrup, milk, 1/2 teaspoon pumpkin pie spice, and potato in a food processor on high until smooth, scraping down the bowl occasionally. Makes about two cups.

3. Divide pineapple mixture into four bowls; sprinkle with remaining 1/4 teaspoon pumpkin pie spice and top with pecans and/or coconut chips, if desired.

Can’t get enough Dole Whip? Same. Here’s another delicious and anti-inflammatory way to make it: