Your Cooking Coach
Show MenuHide Menu

Pumpkin Gelato

Spread the love

Pumpkin Gelato

  • 1/2 cup pumpkin puree
  • ½ cup evaporated cane juice (sugar)
  • ½ vanilla bean, split in half
  • ¼ teaspoon ground cloves
  • ½ cinnamon stick
  • 2 cups whole milk
  • 2 tablespoons corn starch
  • 2 tablespoons whole milk to mix in the cornstarch

Ice cream maker

In a medium saucepan, heat the milk, vanilla bean, ground cloves and cinnamon stick on medium heat. Once bubbles begin to form on the edges, add the cornstarch mixed in with 2 tablespoons milk. Cook till the mixture begins to thicken, about 2-3 minutes and forms a custard consistency. Add ½ cup pumpkin puree and mix well. Remove from the heat. Strain and refrigerate overnight or at least 2 hours.

Pour the chilled mixture into an ice cream maker and follow the manufacturers instructions. Freeze the gelato for at least an hour once it is done.

Print Friendly, PDF & Email


Thanks for this recipe, Monica. I love all things pumpkin this time of year and look forward to trying it. One question: What kind of ice cream maker do you recommend? The Cuisinart on David L’s site seems not to be available. I have a tight budget.


Hi Kathleen, I used the Cuisinart ice cream maker- I believe it is about $50 or so…

Leave a Reply

Your email address will not be published. Required fields are marked *