Pumpkin "Sherbet"

I love all things pumpkin. Pretty sure I haven't met a pumpkin recipe that I haven't liked! I have 7 cans of pureed pumpkin just sitting in my kitchen shelves, begging to be made into something delicious!

I stumbled across this website and found this recipe for Pumpkin Sherbet. Okay, so I have been calling it ice cream, but since it doesn't use cream, half and half, or butter, it really does resemble a sherbet-type consistency a bit more than ice cream. BUT, you cannot complain about the stats (and mine was lower in calories because of using Almond Milk and less sugar)! I modified the recipe a bit to suit what exactly I was looking for. Here is what I did:


PUMPKIN SHERBET


2 1/4 c. Almond Milk - unsweetened

1 c. pumpkin puree

1/3 c. sugar

2 tsp. vanilla extract

1/2 tsp. cinnamon

1/4 tsp. cloves

dash of salt

I prepared the recipe as directed above, and made it in our "borrowed" countertop ice cream maker. YUM!

As you can see from our picture, the texture was a bit grainy from the pumpkin, but doesn't bother you when you're eating it. Eli and I both really liked it (although, he had to throw out his comment that it "would still taste even better with cream! - Well, yes, but my goal was a healthy dessert) and I think we will be making it again!