Unlike the average, overly sweet pumpkin spice that people either love or loathe, this is a flavor everyone simply must experience.

Creamy coconut milk adds a deep, almost buttery flavor to the pumpkin that brings out the best of all the spices mixed inside.

Pumpkin Gelato

2 cans full-fat coconut milk

1 cup pumpkin puree

1/2 cup coconut sugar

¼ cup + 2 tbsp maple syrup

2 tbsp cinnamon

1 tsp vanilla extract

3/4 tsp pumpkin spice

3/4 tsp sea salt

1/2 tsp nutmeg

Instructions:

Place ice cream maker in the freezer and coconut milk in the fridge at least 12 hours before ready to make your ice cream.
Whisk pumpkin, peanut butter, coconut sugar, maple + spices together until smooth. Add to a pan over a medium-low flame, stir until mixture thickens and pumpkin looses its root taste.
Whisk the coconut milk into the pumpkin mixture until incorporated. Bring to a soft boil then remove from heat. Pour into a heat-safe bowl and refrigerate for 1 hour.
Remove the gelato base from the fridge and the churning bowl from the freezer. Churn the ice cream for about 20 minutes or until thick like a soft serve ice cream. Pour back into freezer-safe bowl and allow to freeze for 4-6 hours.
Remove from freezer about 20 minutes before scooping and serving. (A little scoop of peanut butter alongside is a good move here).