Pumpkin Pie Ice Cream

Well I was going to make a squash take on a pumpkin pie tonight, but it was

just too hot today! So we are down two kids this week and living it up with Pumpkin Pie Ice Cream!

If you do not have an ice cream maker, I strongly recommend that you get one. There is a wide

variety available and even the cheaper ones will do the job. I purchased my Cuisinart ICE-30BC 2-Quart from amazon.com and we use it several times a week. You can make very nutritious ice cream!

Pumpkin Pie Ice Cream

1 packet of gelatin

1/4 cup of hot water

1 can of full-fat coconut milk (we use Native Forest Organic Classic Coconut Milk)

1 cup of organic roasted pumpkin or pumpkin puree

3 tablespoons of real maple syrup

dash of cinnamon 

dash of nutmeg

dash of sea salt

25-30 drops of stevia

3/4 cup of pecans

Stir gelatin into hot water and set aside. 

Blend remaining ingredients, except for the pecans.

Add gelatin mixture to blender and blend for 5-10 seconds. 

Pour mixture into ice cream maker and turn it on. 

Preheat oven to 350

Toast chopped pecans for 10 minutes.