¼ to ⅓ cup pumpkin puree (depending on how pumpkin-y you want it!)
3 tablespoons agave nectar (or honey or pure maple syrup)
¼ teaspoon pure vanilla extract
1-2 teaspoons pumpkin pie spice
Instructions
In a blender combine all ingredients, and blend until smooth.
Pour mixture into a container and freeze for 3 hours.
Remove frozen mixture from container, into large chunks and place in a food processor and process until smooth and creamy. You may need to stop and scrape the mixture with a spatula several times.
Smooth the "ice cream" into a loaf pan and place in the freezer for 1 hour to set.
Scoop and enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/coconut-pumpkin-pie-ice-cream-vegan/