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Makes 1 quart. Do not be tempted to make this with low-fat or non-fat coconut milk- otherwise the ice cream will be icy.
One 13.5 ounces can coconut milk (do not use skim or low-fat)
1 1/2 cups unsweetened canned pumpkin puree
1 cup sugar
1/2 cup packed dark brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon ginger powder
1/4 teaspoon cloves
1/4 teaspoon salt
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