Pumpkin Pie Ice Cream

So, remember when we made Pumpkin Chili and only used half of the pumpkin? Well, here's what we did with the rest of it. We made it that same day. We must have been on a roll. Here's what we used:

• 3c milk (ideally you'd use cream; the more fat the better)
• 1 c pumpkin, de-seeded, de-skinned, and roasted
• 1 c sugar
• 1 tsp cinnamon
• 1 tsp ground nutmeg
• 1/4 tsp allspice
• 1/4 ground cloves

Roasting is the same as for the chili: roast it at 425 degrees for an hour. A fork or knife should just slide right in. Chop it up into bits.

Put everything in a blender or food processor. You can even just mash it by hand if you want. It's all about what texture you want.

Dump it into an ice cream maker and make it go round and round in it. Once it's hardened, put the ice cream in your face.