It’s the beginning of pumpkin season, but the temperatures may still say it’s time for ice cream! Sweet and salty come together perfectly in this vegan and wholesome between-the-seasons gelato. Pumpkin and pecan pie in a frozen treat!
Ingredients
• 1 can organic coconut milk
• 1 cup canned organic pumpkin
• 1/3 c pure maple syrup
• 1 tsp pumpkin pie spice
• 1/2 tsp organic vanilla
• pinch sea salt
Preparation
1. Pour all ingredients into a saucepan and bring to a gentle boil.
2. Simmer for about ten minutes or until mixture starts to thicken.
3. Let cool for a few minutes, add the salted maple pecans (instructions below), and pour into your ice cream maker to finish off!
4. Garnish with extra pecans or maple syrup if desired.
Salted Maple Pecans Ingredients
• 1/2 c raw pecans
• 1/4 c pure maple syrup
• course sea salt to taste
Salted Maple Pecans Preparation
1. Place pecans and syrup in a small skillet.
2. Heat on medium until the pecan are toasted and the maple syrup is bubbling.
3. Sprinkle with coarse sea salt.
4. Crumble apart when cool and enjoy!
Nutrition facts per serving
| Calories | 392 |
| Total Fat | 24g |
| Carbohydrates | 41g |
| Protein | 4g |
| Servings Per Recipe | 4 |
Photographer: Carmen Troesser
