Recipe courtesy of Jason Wrobel

Pumpkin Gelato

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  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 6 to 8 servings
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Ingredients

Toppings:

Directions

  1. 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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