Fresh Pumpkin Ice Cream

Line a loaf pan with wax or parchment paper and then set aside.

In a large mixing bowl, combine pumpkin puree, pure maple syrup, vanilla extract, sea salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice and stir well.

In a separate large mixing bowl, add coconut milk and beat using a mixer until soft peaks form. Add whipped coconut milk to pumpkin mixture, folding it in gradually, and stir gently until smooth.

Pour into the prepared loaf pan and then place in the freezer for 4–6 hours, or until solid enough to scoop. I like to sprinkle some candied pecans over the top with this delicious pumpkin ice cream all fall long.

Note: While you could use organic canned pumpkin puree, I make my own puree which is super easy and awesome to have around during the fall. To make it, check out my TK recipe box for an easy recipe.