Vegan Spiced Pumpkin 'Ice Cream'

I had been planning on making a dairy free pumpkin cheese cake but when it cam down to it I just plain fancied ice cream. The idea of a low guilt ice cream was one that I couldn't resist. I have tried the one ingredient banana ice cream which was doing the rounds a while back and it really is difficult to believe that it just takes some blended frozen bananas to make something so rich. The step by step instructions, with pictures, to make banana ice cream on the Kitchn.com are awesome and I recommend you have a look if you have never made one ingredient ice cream before. I took this recipe one step further and added homemade spiced pumpkin puree instead of the peanut butter that I normally add.

Spiced Pumpkin & Banana Ice Cream (serves 4)

Vegan, vegetarian, dairy free, gluten free

Ingredients
350g Raw pumpkin,
2 Large Bananas
1 1/2tsp Cinnamon
1/2tsp Allspice
1/2tsp Grated nutmeg
3tbsp Brown sugar
(also a blender or food processor is required for this recipe)

Method

• If you don't have any bananas already frozen then take the bananas, peel and chop into small chunks, lay on a baking tray and place in the freezer until frozen (around 1.5hrs). 
• In the meantime make your pumpkin puree. Peel and deseed your pumpkin and cut into large chunks. Boil some water and simmer your pumpkin chunks until just cooked. Now either mash the pumpkin, preferably with a potato ricer, until you have a smooth mixture. Add the pumpkin back into the pan and add the sugar and spices and gently heat on the hob on a low temperature. Stir regularly to ensure it doesn't burn and cook for a few minutes until the sugar has dissolved into the pumpkin. Taste and add more sugar or spice if necessary. Remove form the heat and leave to cool. 
• Once your bananas are frozen and your pumpkin puree has cooled then add the chopped bananas to the blender/food processor and blend until it forms a smooth creamy consistency like soft scoop ice cream. This may take a little while and you can add some water or soy/rice milk to make it easier for the blender. I promise though, that there will come a point when the chopped banana will suddenly change consistency. At this point add the pumpkin and blend. Although it tastes yummy at this point, to get a harder, more ice cream like consistency, pour into a freezable container or ice cream maker and freeze until ready to use.