Courtesy of Chef Bev Shaffer

Ingredients
1 quart best quality vanilla ice cream
1-1/2 to 2 cups pumpkin puree
1-1/2 teaspoons ground cinnamon
pinch of ground cloves
pinch of ground ginger
pinch of ground allspice
1 tablespoon pure vanilla extract

Instructions
Let the ice cream soften slightly at room temperature for 10 to 15 minutes. Transfer to a bowl.

With an electric mixer, beat ice cream just until creamy.

Add the pumpkin, spices and vanilla; blend on low speed until evenly distributed. Working quickly, scrape the ice cream into a freezer proof container. Cover.

Refreeze for at least 6 hours before serving. Makes about 1 quart gelato.

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