Sounds Yummy but why no spices?

I, for one, am not terribly fond of pumpkin, just out there without any spices, so if you, like me, don't love the way this recipe sounds as written, go ahead and add some! I would add more than the 1/2 teaspoon - which frankly I'd hardly notice - suggested by the author. I'd go all in with at least a teaspoon, or 1 1/2 teaspoon of blend full of ginger and cloves.

I realize that sort of defeats the purpose of the minimalist, "pumpkin forward" approach here, but I, for one, would find this quite bland. If I wanted to enjoy the taste of winter squash (what's in every can of canned "pumpkin"), I'd roast some squash and put a touch of butter and salt on it - not serve it like this for dessert. But that's just me. To each, his or her own. ;o)

Don't ask us, *READ* the recipe author's headnote:

"You’ll notice that, like my no-churn pumpkin ice cream, I skip the pumpkin pie spice here. While a lot of people associate this spice blend (usually with cinnamon, nutmeg, ginger, and cloves) with pumpkin (or really any autumn) desserts, I find it distracting. Pumpkin has a lot more to say, all on its own, than we give it credit for. But: If you can’t imagine a pumpkin cheesecake without it, add it!"