From the December/January 2018 issue
Serves 8-10


  • 2 (13.5-ounce) cans coconut milk (full fat)
  • 1 cup canned pumpkin puree
  • 1/2 cup honey
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 2/3 cup finely chopped pecans


  1. In a blender combine the coconut milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and allspice. Pour the mixture into an ice cream maker and freeze-churn for 25-30 minutes or until thickened. Add the pecans during

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