Penny’s Pumpkin Pie Ice Cream

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Ingredients

1 cup raw cashews, soaked

1 1/2 cups water or non-dairy milk of choice (I used hemp milk, because it was leftover)

1 cup maple syrup (that was also leftover)

2 tbsp vanilla extract (look for alcohol/gluten-free if you have a sensitivity)

1 tsp ground ginger

1 1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp ground cinnamon

1/2 tsp pumpkin pie spice or allspice

1 cup cooked pumpkin or sweet potato puree (I had leftover cans of both—so I combined them)

Pinch pink Himalayan or Celtic sea salt

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