Smooth, Creamy Pumpkin Pie Ice Cream Without Dairy, Eggs, Gluten, Corn or Soy

     There are many more choices of nondairy ice cream than there used to be. Unfortunately, some of them aren't as "creamy" as one would like, and if you have enough other food allergies, you may have few flavors available to you.  

     Choosing regular canned coconut milk (which is pretty rich), using rice syrup for some of the sweetening, and using tapioca flour to thicken the mixture to something like a custard before freezing it in an ice cream maker give this ice cream a conventionally soft, creamy texture.

     1 can (~14 oz.) coconut milk (See Coconut and Milk in the Glossary)
     1-1/2 c. sugar (See Sugar in the Glossary)
     *1/2 c. rice syrup
     1/3 c. tapioca flour
     1/2 tsp. cinnamon (See Spices in the Glossary)
     1/4 tsp. ginger (See Spices in the Glossary)
     1/4 tsp. nutmeg (See Spices in the Glossary)
     1/2 tsp. salt (See Salt in the Glossary)
     2 c. pureed, roasted pumpkin (See Pumpkin, roasted and pureed, in the 

          Glossary)

     Stir together the coconut milk, sugar, rice syrup, tapioca flour, cinnamon, ginger, nutmeg and salt in a medium pan.  Cook over medium heat, stirring constantly, until the mixture boils and thickens.  Stir in the pumpkin.  Freeze according to the instructions for your ice cream maker. 

*Note that some rice syrup is not gluten-free, as the processing involves enzymes which may have been derived from barley. Watch for gluten-free syrup if this is an issue.