Protein Sparing Pumpkin Pie Sorbet
Do you love pumpkin pie?
You are going to want to make my protein sparing pumpkin pie sorbet!
It is never too cold for sorbet and this pumpkin pie sorbet is super delicious without the guilt! It is great for your Pure Protein Days (Protein sparing modified fast days).
For my protein sparing pumpkin pie sorbet, do not skip the gelatin. The gelatin helps keep the pumpkin sorbet soft. I only use Further Food gelatin because it is the best quality gelatin without any harmful ingredients!
Further Food products are not only filled with top quality ingredients, they are also delicious!
I love that I can easily open a tub of Further Food gelatin and make my protein sparing pumpkin pie sorbet in an instant!
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Note: If you prefer, you can use 1 1/2 cups pumpkin puree. This will create a smoother, less icy pumpkin pie sorbet, but it will increase the carbs.
Protein Sparing Pumpkin Pie Sorbet
- 2¼ cups unsweetened almond milk
- 1 teaspoon Further Food gelatin
- ½ cup Brown Allulose
- ½ cup unsweetened pumpkin puree see Note
- 2 teaspoon pure vanilla extract or 1 vanilla bean scraped clean
- ¾ teaspoon pumpkin pie spice: ¼ tsp cloves ¼ tsp ground nutmeg, ¼ tsp ground cinnamon
- 1/2 teaspoon Redmond Real Salt
- Sprinkle powdered gelatin over 1/4 cup cool almond milk. Stir and set it aside for at least 5 minutes to bloom while you mix the base.
- In a sauce pan, whisk together remaining 2 cups almond milk, brown allulose, pumpkin puree, vanilla extract, pumpkin pie spice, and salt.
- Heat this mixture on medium heat while whisking to a simmer.
- Remove from heat. Pour into blender. Add bloomed gelatin-almond milk mixture. Blend for 1 minute.
- Cool sorbet base to room temperature. Taste and adjust sweetness to your liking.
- Place into your ice cream machine (click HERE to find the one I LOVE)and watch the magic happen within 15 minutes or according to your ice cream maker’s directions. Freeze until set.
- NOTE: if your pumpkin pie sorbet hardens too much, let it thaw 15 minutes before serving.
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Awesome recipe I appreciate your creating this. Quick question, is there a workaround to make this carb free by omitting the pumpkin puree? Or would not taste so hot without it?
Thanks! That would have to be a different recipe in that case maybe using an extract or something. 😉
Looks delicious! Can you use Swerve brown in place of Brown Allulose? Thank you!
Yes, that will work.
I tried making this today, but it seems to never have become sorbet/ice cream like. I used the ice cream maker accessory of my Kitchen Aid for over 30 minutes. What could have gone wrong? To be honest, I let it sit for about 6 hours while letting it get to room temperature because I got sidetracked with work. Could that be the problem?
That could have contributed to the issue. The colder the ingredients are the faster it will freeze. 🙂
Recipe says to let get to room temperature though. I used cold ingredients to begin, only let it sit after blender step to let it get to room temperature. Is it supposed to grow in size or get a little creamier in ice cream maker? or just get colder?
Sometimes the smaller chilling ice cream makers like the kitchenaid attachment need things cooler than the dedicated maker to ensure they freeze.