Combine the pumpkin puree, coconut milk, coconut meat, palm sugar, coconut oil, maple syrup, vanilla, pie spice, cinnamon and salt in a blender. Blend on high speed until very smooth and creamy, about 1 minute. Transfer the mixture to an automatic ice cream maker, and freeze according to manufacturer's instructions. Serve in bowls, topped with some pepitas, candied ginger and a drizzle of pumpkin seed oil.
Recipe courtesy of Jason Wrobel