This was an exciting creation. I was making ice cream, had a big huge can of puree’d pumkin and never used it. I decided to put some into my vanilla ice cream base and mix it up. It was ok, but needed some other pumpkin pie flavors. So I dashed cinnamon, it was better. Then I added a dash of Nutmeg and KA-POW the most creamy and amazing pumpkin pie ice cream!!
This recipe works with coconut cream and milk as a replacement for grass fed cows milk.
2 CUPS HEAVY CREAM
2 CUPS MILK
1 CUP SUGAR
1 TBS VANILLA EXTRACT (homemade! Recipe on Corn Freedom Blog) or 2 scraped vanilla beans (buy them in bulk from the internet off Amazon, best prices)
1/8 tsp Cinnamon
dash of nutmeg or two if you like it stronger
1/4 cup of pumpkin puree
Combine the cream and sugar in a large pot and heat until the sugar is fully dissolved. You do not want one crystal of sugar, your batter will crystalize when frozen. Add the vanilla and seasoning. Let batter cool over night. Do not cover with a lid, I place a dish towel over the batter so the heat vapors are caught and are held above the batter, you do not want water in your batter, will also crystalize the final product.
Get your Ice cream maker set up a few days before as per manufacturers specs. While the ice cream is mixing add your pumpkin puree. We taste as we go, so if you feel it isn’t pumpkin flavored enough add another Tablespoon at a time until you like it. Remember when things freeze the flavors are lose strength so keep checking as the ice cream is being created. Don’t check too often because you will have none left 
Good luck and enjoy your gluten free, corn free, egg free, possibly dairy free, nut free, pumpkin ice cream! Just in time for Thanksgiving.