Creamy Delight: Homemade Pumpkin Ice Cream with Tapioca Flour

Directions

1. In a blender, combine the pumpkin puree, coconut milk, maple syrup, vanilla extract, and pumpkin pie spice. Blend until smooth and well combined.

2. Transfer the mixture to a saucepan and heat over medium-low heat.
3. Gradually sprinkle in the tapioca flour while whisking continuously to prevent lumps from forming. Cook for a few minutes until the mixture thickens.
4. Remove from heat and let the mixture cool to room temperature.
5. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Transfer the churned ice cream into a lidded container and freeze for a few hours until firm.
7. Serve the pumpkin ice cream in bowls or cones, and add your favorite toppings if desired.