- Combine one can unsweetened coconut milk with 1/2 cup pureed pumpkin (no sugar added).
- Add 1/4-1/2 cup pure maple syrup, depending on taste preference.
- Stir in 1-2 teaspoons vanilla and 1-2 tablespoons pumpkin pie spice, again depending on taste preference.
- Pour into ice cream maker and follow manufacturer’s instructions.
- Freeze ice cream until fully set. If desired, top with chopped nuts and cinnamon.