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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!

Further Foods is SO generous that they are doing a special discount for all of my readers!

Click HERE to find my favorite collagen and gelatin from Further Food

and use code MARIAMINDBODY get a great discount of 20% off! 

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

Maria Emmerich
Prep Time 10 minutes
Cook Time 1 minute
Course Dairy Free, Dessert, Nut Free, PSMF Recipes
Cuisine American
Servings 5
Calories 31


  • 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.


Calories: 31 | Fat: 1g | Protein: 1g | Carbohydrates: 3g | Fiber: 1g | P:E Ratio: 0.3



“I want to thank Maria SO much. I did a personal health assessment about 6 weeks ago and it has changed my life. I was already keto, but struggling. I have implemented the changes she suggested and I have finally given up dairy and I feel amazing! I have pretty severe RA, along with other medical conditions and used to hate mornings because I was so stiff and it took me hours to get my you know what together. Now I can’t wait to get up and start my day. I am loosing weight again, sleeping great, have the energy of a 20 year old and my chronic bloating and diarrhea has disappeared and I am just so grateful for Maria and Craig Emmerich for everything they are doing to try to help us all live our best life. I was getting very depressed for some time, but now I am hopeful and excited to live life again! If you haven’t done it yet and are suffering PLEASE reach out to them and at the very least do a health assessment so you can get your life back!” – Michelle

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto Packages!

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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • PB says:

    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?

    • Maria Emmerich says:

      Thanks! That would have to be a different recipe in that case maybe using an extract or something. 😉

  • Judi Barrale says:

    Looks delicious! Can you use Swerve brown in place of Brown Allulose? Thank you!

  • Jeannine says:

    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?

    • Maria Emmerich says:

      That could have contributed to the issue. The colder the ingredients are the faster it will freeze. 🙂

      • Jeannine says:

        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?

        • Maria Emmerich says:

          Sometimes the smaller chilling ice cream makers like the kitchenaid attachment need things cooler than the dedicated maker to ensure they freeze.

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