During the past few weeks, Hirsch Fruit Farm (in Chillicothe, Ohio) has delivered several tons of pumpkins to our kitchen in Columbus. The urge to turn every one of those beautiful babies into wild-eyed jack-o-lanterns has been strong, but we’ve demonstrated tremendous willpower and converted them into something we all can enjoy so much more: Pumpkin 5-Spice ice cream.

A labor of love, incredibly aromatic Pumpkin 5-Spice is brought to life with a blend of rich roasted pumpkin and sweet grass-grazed Snowville cream laced with ginger, cloves, light brown sugar, Saigon cinnamon, and Chinese 5-spice powder. It’s an ice cream that’s lighter than you might expect and it finishes with a pleasant tingle courtesy of that wonderfully punchy Chinese 5-spice.

We like to think of Pumkpin 5-Spice as the best alternative to pumpkin pies out there in October and on through the holidays, but you be the judge. Pumpkin 5-Spice is available in all shops (pints and scoops), online in our 3 Treats & A Trick collection, and in your favorite grocery store (call ahead for availability).

Here’s how we go from pumpkins to Pumpkin 5-Spice:

Pumpkins are washed and split.

Gorgeous split pumpkins.

Seeds are removed before roasting. Our kitchen team dusts the seeds with cumin and salt and roasts them to make killer lunchroom snacks.

Pumpkins awaiting the oven. We cut pumpkins in half and roast them until they’re soft. Roasting evaporates a lot of the water in the pumpkins and concentrates the sugars.

Pumpkins roasting (left) and cooling (right).

Pumpkins removed from the oven and cooling on the counter (left); removing the flesh, which will be pureed and blended with cream and spices.

Heirloom Pumpkin 5-Spice ice cream. We love it straight (below), or with scoops of Pistachio & Honey and Ugandan Vanilla Bean ice creams.