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!
I love consuming fresh produce when it’s 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!
- 4 cups raw cream, yogurt, kefir or
full fatcoconut milk
- 1 cup pumpkin puree, preferably straight from the pumpkin
- 8 pastured egg yolks (freeze the whites for future use)
- ½ cup honey, more to taste if using yogurt or kefir
- 6 Tbsp. coconut oil
- 2 Tbsp.
liquorof 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
- ½ tsp. nutmeg
- Mix all ingredients until well blended.
- Pour into ice cream maker and follow manufacturer's instructions.
- For the Pumpkin Pie Spice: Mix all spices together and store in
smalljar 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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