1/2 can (~6oz) of organic canned pumpkin (I personally use less. Unless you like a strong pumpkin flavor, 1/4 - 1/3 can is probably enough)
1 can (~12oz) organic full-fat coconut milk
Pinch each of cinnamon, nutmeg, and all spice (I also added ginger and cloves and added more than a "pinch")
1/4 tsp pure vanilla extract - maybe a bit more
2 tsp sugar (I used maple syrup and stevia to sweeten it instead)
1/4 tsp sea salt
4 tbsp almond butter
1oz unsweetened 100% chocolate (chopped up for topping)
Mix all ingredients except for almond butter and chocolate together in a bowl. Add to your ice cream maker and begin stirring. Continue occasionally stirring mixture every 30s or so until mixture reaches a firm consistency (about 10min). Remove the mixer and stir in almond butter.
Serve topped with cinnamon and chocolate chunks.