Pumpkin Pie Ice Cream

First of all, remember to go check out the Harvest Your Health Bundle sale here:

Now on to today's recipe...And yes, I'm definitely on the pumpkin bandwagon.  I love this time of year, and I really love pumpkin.  When I was working on the pumpkin hand pie recipe I had some left over filling.  I didn't really want more pie (I know that sounds crazy), so I thought to make ice cream out of it.  So, really it's just the pie filling plus coconut milk, a little more spices and some honey. :)

Pumpkin Pie Ice Cream
1 15oz can of pumpkin puree
1/2 cup coconut sugar
1 tablespoon honey
1 1/2 teaspoons pumpkin pie spice or more to taste, plus some to sprinkle on top
1/8 teaspoon salt
1 teaspoon vanilla
1 can coconut milk (I used Trader Joe's light coconut milk, because that's what I had in the cupboard)

Directions
Mix together all the ingredients and chill in the freeze for a few hours before freezing with an ice cream maker, as per the manufacturer's directions.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Waste Not Want Not Wednesdays, Whole Foods Fridays, and Gluten Free Fridays.