Until I lived in Japan I used to think the only time you ate pumpkin was in pumpkin pie. It was my favorite dessert. And that only happened once a year for Thanksgiving. In college I studied for 1 year in Tokyo and lived with a really amazing host family. My Japanese host mother would use pumpkin throughout the fall and winter and taught me that pumpkin can be prepared so many different and delicious ways. I love pumpkin even more! If it weren’t so hard to cut I would probably eat it every day. Since becoming gluten free I miss pumpkin pie even though there are some great ways to make it gluten free. This is a quick and easy pumpkin pie fix you can make any day of the week.
Ingredients
1 13.66 oz. Can Coconut Milk
2.5 Tbsp Pumpkin Pie Spice
1/3 Can Pumpkin
1/4 Cup of Honey
Directions
1. Blend all ingredients until completely smooth.
2. Zoku Time : 15 minutes in freezer
