Dairy-Free Spiced Maple Pumpkin Gelato
Serves: 5 servings
  • 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
  1. Whisk all the ingredients together in a large saucepan and bring to a boil over medium-high heat.
  2. 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.
  3. 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.
Adapted from Perfect Pumpkin Gelato from the cookbook EATING CLEAN by Amie Valpone.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/dairy-free-spiced-maple-pumpkin-gelato/