Full Recipe: Ingredients • 40g raw honey • 1 cup raw milk • 3 whole eggs • ½–¾ cup pumpkin puree (depending on how pumpkin-y you want it) • Pumpkin spice powder (for topping) ⸻ Instructions 1. Blend the Base • In a blender, combine raw honey, raw milk, whole eggs, and pumpkin puree. • Blend on high until fully smooth and creamy. 2. Freeze Overnight • Pour the mixture into a freezer-safe container. • Freeze overnight (at least 8–12 hours) until solid. 3. First Spin – Light Ice Cream Setting • Take the frozen mixture and put it in your Ninja Creamy. • Use the light ice cream setting to churn it. 4. Second Spin – Mix In • Once the first spin is done, re-spin using the mix in setting to get it extra smooth and creamy. 5. Finish & Serve • Scoop the ice cream into bowls or cones. • Top generously with pumpkin spice powder. • Enjoy immediately! ⸻ 💡 Tips / Tweaks: • If you like it sweeter, drizzle extra raw honey on top. • For an extra indulgent texture, fold it in small chocolate chunks or during the mix-in spin.