Recipe courtesy of Jason Wrobel
Episode: Awash in Squash
1 hr
15 min
6 to 8 servings


  • One 15-ounce can unsweetened pumpkin puree
  • 2 cups coconut milk 
  • 1/2 cup young Thai coconut meat 
  • 1/2 cup coconut palm sugar 
  • 1/4 cup plus 2 tablespoons extra-virgin coconut oil 
  • 1/4 cup Grade B maple syrup 
  • 1 tablespoon pure vanilla extract 
  • 4 teaspoons pumpkin pie spice 
  • 1/4 teaspoon ground cinnamon 
  • Few pinches sea salt 
  • 1/4 cup pepitas (shelled pumpkin seeds), crushed
  • 1/2 cup candied ginger, diced (optional) 
  • Pumpkin seed oil, for drizzling


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.

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