This is my absolute favorite Autumn treat! Rich and creamy yet nut free which makes it a lower fat splurge. It is so easy with no ice cream maker required.

Pumpkin Pie Ice Cream Recipe

2 cups     Butternut Squash (cooked or raw)
1/4 cup   Coconut Butter
1/4 cup   Maple Syrup
1/2 tbsp  Pumpkin Pie Spice
or
1-1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice
2 tsp       Vanilla Extract
Pinch      Sea Salt
Water (to get blender moving if needed)

Blend all the ingredients in a Vitamix or high speed blender.
Pour mixture into a freezer friendly airtight container and freeze till firm.
Scoop out and garnish with pecans and enjoy!