Dairy-Free Creamy Spiced Pumpkin Ice Cream

So I had one last bag of fresh pureed pumpkin in our freezer that my mom had given me last Fall. After making cookies (three times so far this season), pumpkin snickerdoodle bars, and my sister's moist pumpkin bread, I did some brainstorming, and came to this. The one dessert I don't think about every day during the colder seasons. Ice cream. Creamy spiced pumpkin ice cream. Though it didn't fill our home with the warm scent of cinnamon and nutmeg, it did fool my stomach.

Creamy Spiced Pumpkin Ice Cream {Dairy-Free}

adapted from this recipe by Calculated Whisk
Makes a bit more than a quart

-1 1/4 cup pureed pumpkin (I use fresh, canned works too)
-1 can full fat coconut milk
-2/3 can lite coconut milk
-1/3 cup maple syrup
-1/4 cup molasses
-1 Tablespoon pure vanilla extract
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/8 teaspoon ground ginger
-dash pink Himalayan sea salt

1. Combine all ingredients in a blender or food processor until smooth.
2. Chill in refrigerator until cold.
3. Pour into ice cream maker and freeze according to manufacturers instructions.

Mangia! Mangia!