Dairy-Free Spiced Maple Pumpkin Gelato

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 tsp Ginger, ground
  • 3/4 cup Pumpkin puree, from a can

• Canned Goods

  • 1 (25.5-ounce full-fat coconut milk, full-fat

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1/4 tsp Allspice
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/4 tsp Nutmeg
  • 1 Pinch Salt
  • 1 tbsp Vanilla extract

Found on queenofmykitchen.com

Ingredients

• 1 (25.5-ounce) full-fat coconut milk (Goya makes a can this size)
• ½ cup maple syrup
• ¾ cup pumpkin puree (from a can)
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• ¼ teaspoon allspice
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• Pinch of salt

Directions

• Whisk all the ingredients together in a large saucepan and bring to a boil over medium-high heat.
• Reduce the heat to medium-low and cook for another 10 minutes, stirring occasionally, until the mixture becomes thick enough to coat the back of a wooden spoon.
• Refrigerate the mixture for a minimum of 4 hours (it will thicken further and have a pudding-like consistency) and then freeze in an ice cream maker (in batches if necessary) according to the manufacturer’s directions. Makes about 2½ cups.