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With Halloween just around the corner, every supermarket within rock-hitting distance is stocking up on every imaginable pumpkin product from traditional pumpkin pie to pumpkin yogurt, and massive jars of pumpkin spice. Tragically, those of us with food allergies don’t really get a look-in when it comes to Halloween fare. Until now. You won’t believe how easy this ice cream is to make, and (for me) the best thing about it is that it’s sugar-free, diary-free, and gluten-free.

One of the constants in my garden is pumpkin, so there is never a shortage, regardless of the season. I make purée by boiling the pumpkin and mashing it – no additives. It’s pure pumpkin purée. A never-ending source of bananas flows through my kitchen with such frequency, there are times I wonder if I will wake up hanging from a tree in my own garden. The bananas provide the sweetness. Coconuts are also readily available and are so versatile and delicious that I use them frequently. Pure coconut cream gives this dessert a rich creamy texture. All of these ingredients are fresh and organic.

As for the availability of pumpkin spice (cinnamon, ginger, nutmeg, cloves, allspice), I make my own to keep in a small bottle on the spice shelf in case of any random pumpkin spice cravings that may occur during the year. Enjoy this recipe with family and friends, and you might even find yourself making it at times other than Halloween.

Pumpkin Ice Cream Recipe:

4 ripe bananas
1/4 cup coconut cream
1 cup pumpkin purée
1 tsp pumpkin spice

Place the bananas in the blender with the coconut cream and blend to a smooth creamy paste. It should be slightly runny, but not watery.
Add the pumpkin puree and pumpkin spice and blend the mixture until it resembles thick pancake batter. If necessary, add a little more pumpkin puree.
Pour this mixture into a container and freeze. Ta-dah! You just made some super delicious ice cream!

Buen Provecho!

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