How To Make Pumpkin Gelato
Pumpkin gelato is a melt-in-your-mouth dessert that celebrates this season of all things pumpkin!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: Italian
Servings: 8
Calories: 134kcal
- 1 can pumpkin puree 15 ounces
- 2 cups whole milk
- ½ cup heavy cream
- 1 teaspoon pumpkin pie spice
- ¼ cup pure maple syrup
Start by freezing the ice cream canister for 24 hours.
Add the 1 can of pumpkin puree, 2 cups of whole milk, ½ cup heavy cream, ¼ cup maple syrup, and 1 teaspoon of pumpkin pie spice into a blender.
Combine all the ingredients in a high speed blender. Cool in the refrigerator overnight or at least 4-6 hours.
Follow the instructions for your ice cream maker. This gelato should be churned for 15 minutes.
Serve immediately or freeze. When you are ready to enjoy the gelato, let the gelato sit at room temperature for 10-15 minutes before serving.
- The texture of gelato is creamier than ice cream and you should serve gelato at a warmer temperature.
- It's lovely served right after churning, but can also be frozen and shared later.
- If you are serving gelato from the freezer, let is sit on the countertop for 15 minutes before scooping so that you achieve that creamy result.
- This gelato is great when topped with pepitas (pumpkin seeds) and caramel sauce.
- You'll need to freezer the canister overnight. Also, the pumpkin gelato mixture should be cooled 4-6 hours or overnight in the refrigerator before churning.
Calories: 134kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 35mg | Potassium: 223mg | Fiber: 1g | Sugar: 10g | Vitamin A: 8585IU | Vitamin C: 2.2mg | Calcium: 105mg | Iron: 0.8mg