October 08, 2012 1 Comment
This is my absolute favorite Autumn treat! Rich and creamy yet nut free which makes it a lower fat splurge. It is so easy with no ice cream maker required. Pumpkin Pie Ice Cream Recipe 2 cups Butternut Squash (cooked or raw) 1/4 cup Coconut Butter 1/4 cup Maple Syrup 1/2 tbsp Pumpkin Pie Spice or 1-1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice 2 tsp Vanilla Extract Pinch Sea Salt Water (to get blender moving if needed) Blend all the ingredients in a Vitamix or high speed blender. Pour mixture into a freezer friendly airtight container and freeze till firm. Scoop out and garnish with pecans and enjoy!
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