Paleo Pumpkin Ice Cream

0 Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
1 In a small sauce pan, combine pumpkin, coconut milk, and maple syrup. Whisk together until smooth.
2 Sprinkle gelatin on top of mixture and let bloom for 5 minutes.
3 After 5 minutes, turn the heat on medium and whisk the gelatin in.
4 Add in the pumpkin pie spice and cinnamon and cook mixture until warmed and smooth. Make sure no lumps remain. It does not need to come to a boil.
5 Pour into a glass container and refrigerate until cool- 5 hours to overnight.
6 Once cooled, pour into ice cream maker and follow manufacturers instructions for churning. Mine takes about 20 minutes.
7 Pour into a loaf pan and keep in the freezer.
8 Let sit at room temperature 10 minutes before scooping to soften to scoop-able consistency.