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Pumpkin Ice Cream With Candied Pepitas

Combine all ingredients in food processor starting with one tablespoon of coconut milk. Blend until smooth, stopping to scrape down sides of food processor as needed. There is always one chunk that needs to be pushed down like 20 times. Add in more coconut milk as needed. For pepitas: Combine egg white, sugar, and salt in a small bowl. Toss in pepitas and stir to coat. Spread onto a parchment line. . .

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Servings: 4

Prep Time: 10:00

Cook Time: 00:00

Main Ingredients

4 frozen, very ripe bananas (peeled and broken into chunks)

1/2 cup pumpkin puree

1/3 cup almond butter

a few tablespoons cup coconut milk

1 teaspoon vanilla

1 teaspoon pumpkin pie spice

Dash salt

1 cup pepitas (i used roasted + salted pepitas)

1 Egg white, beaten

6 tablespoons sugar

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

Preparation

1Combine all ingredients in food processor starting with one tablespoon of coconut milk.

2Blend until smooth, stopping to scrape down sides of food processor as needed. There is always one chunk that needs to be pushed down like 20 times. Add in more coconut milk as needed.

3For pepitas: Combine egg white, sugar, and salt in a small bowl. Toss in pepitas and stir to coat. Spread onto a parchment lined baking sheet and bake until browned and slightly puffed, around 10 minutes.

4Allow to cool. Break into pieces and sprinkle over ice cream.

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