Place the pumpkin puree in a mixing bowl, add the maple syrup and vanilla extract.

Next add all the dry ingredients (sea salt, cinnamon, nutmeg, ginger, cloves and allspice).

Stir to fully combine all ingredients and set aside.

Pour the coconut milk into a clean mixing bowl and whisk it until the milk thickens to a whisked cream texture.

Now pour the cream into the puree mixture and stir together slowly, folding the mixture together.

Slowly pour the mixture into the prepared dish and smooth over with a spatula.

Freeze for 4-6 hours, until the mixture is set.