Pumpkin Gelato

TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: 45 min
Cook: --
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 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
    • TOPPINGS:
      • Pumpkin seed oil, for drizzling
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      Directions

      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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