Pumpkin Ice Cream

by lydia on October 31, 2011

The abundance of pumpkins right about now has every home chef whipping up numerous pumpkin goodies. Pumpkin cookies, pumpkin muffins, pumpkin pie, pumpkin cheesecake, pumpkin soup, pumpkin bars, pumpkin seeds, pumpkin waffles and pancakes. Need I go on? I rather feel like Forrest and Bubba in Forest Gump going on and on about every form of shrimp dish under the sun.

Anyway, back to pumpkins. In an effort to avoid sugary and carby treats I really wanted to make a pumpkin treat this season that was more suitable to my own ‘dietary’ needs if you will. Then it dawned on me, pumpkin ice cream! Of course! I had never even had pumpkin ice cream in my life, therefore the incentive was set for me to create a new recipe! (photo credit)

I love consuming fresh produce when in season, this really optimizes their nutrients. I also wonder if nature just instinctively knows what nutrients we need most as we enter each season.  Pumpkins are a great source of vitamin A, low in carbohydrates and have decent amounts calcium, magnesium, phosphorous and potassium. Just one cup of cooked pumpkin contains 12 grams of carbohydrates, 12,231 IU of vitamin A, 22 mcg of folate and 15.2 mcg of choline. It’s mineral content boasts of 36.7 mg. of calcium, 22 mg. of magnesium, 73.5 mg. of phosphorous and packs a powerful potassium punch with 564 mg. per cup. The omega 3 to 6 ratio is equal which is as it should be. This is great nutrient dense food, doesn’t nature know best?!

Now that you know just how nutritious pumpkin is for you, don’t you want to incorporate it into your diet all the more?! Organic canned pumpkin is very readily available in stores this time of year, a great time to stock up. But real whole pumpkins are abundant as well, so try your hand at cooking your own pumpkin puree and avoid those potential BPA’s in the can lining. To learn how to cook your own pumpkin check out this great post!

When it comes to healthy desserts, I find that one with as little sugar as possible is ideal, but also one that has lots of good fats helps to control a sugar rush. This pumpkin ice cream is loaded with fat soluble vitamins that will compliment all those minerals in the pumpkin, so you really can feel good about eating this delightful dessert!

Pumpkin Ice Cream


  • 4 cups raw cream, yogurt, kefir or full fat coconut milk
  • 1 cup pumpkin puree, preferably straight from the pumpkin
  • 8 pastured egg yolks (freeze the whites for future use)
  • 1/2 cup honey, more to taste if using yogurt or kefir
  • 6 Tbsp. coconut oil
  • 2 Tbsp. liquor of your choice, optional
  • 1 Tbsp. vanilla, gluten free or homemade
  • 2 tsp. pumpkin pie spice (see recipe below)
  • pinch of sea salt
  • Pumpkin Pie Spice
  • 4 tsp. cinnamon
  • 2 tsp. ginger
  • 1 tsp. cloves or allspice
  • 1/2 tsp. nutmeg


  1. Mix all ingredients until well blended.
  2. Pour into ice cream maker and follow manufacturers instructions.
  3. For the Pumpkin Pie Spice: Mix all spices together and store in small jar in the cupboard for future uses.

This post contributed to Monday Mania, Real Food 101, Make Your Own Monday and Real Food Wednesday.

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LydiaLydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest.

Lydia offers specialized step by step counseling to transform your health. Personalized consultations to suit your specific needs are offered via phone, Skype or in person. Lydia offers a variety of packages offered to suit your individual needs. Contact Lydia today for your free initial consult and to learn more about what she has to offer you!



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{ 8 comments… read them below or add one }

Erin@TheHumbledHomemaker October 31, 2011 at 10:29 am

This looks so yummy–much healthier than DQ’s pumpkin blizzards I indulge in once a year! haha! I would love for you to link up with a pumpkin carnival I’m currently hosting w/ 5 other bloggers! It has one day left, and you can find it here: http://www.thehumbledhomemaker.com/2011/10/5-flu-fighting-foods-probiotic-pumpkin.html

Our food to feature this week (Wednesday) is breakfast!


KerryAnn Foster October 31, 2011 at 3:49 pm

This looks divine!!!! I’ll have to try it. I’m crazy about pumpkin.


Clare November 1, 2011 at 5:45 pm

Thanks for sharing this recipe. It’s in the ice cream maker right now :)


lydia November 1, 2011 at 8:49 pm

Yay Clare! Enjoy!


Lea H @ Nourishing Treasures November 4, 2011 at 9:21 am

I’m totally making this!!!


lydia November 5, 2011 at 6:11 pm

You totally should!


Lea H @ Nourishing Treasures November 6, 2011 at 8:16 pm

Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

Did I mention I am totally making this?

Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)


Carrie November 7, 2011 at 12:00 am

This looks great! I love pumpkin everything. :) I would be absolutely delighted if you would link this recipe up to Spa{ahhh} Sundaze! (http://www.projectpossessed.com/spaahhh-sundaze/spaahhh-sundaze-116/)


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