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.
