Pumpkin Pie Sorbet - Raw Food Magazine

Pumpkin Pie Sorbet

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
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Pumpkin Pie Sorbet
Serves
Serves
12
12
Level
Level
Easy
Easy
Ingredients
Ingreds.
12
12
Total
Total
6hr
6hr
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Pumpkin Pie Sorbet
Serves
Serves
12
12
Level
Level
Easy
Easy
Ingredients
Ingreds.
12
12
Total
Total
6hr
6hr
If you serve up these cute individual pumpkin pie sorbets, NO ONE will notice the absence of a traditional pie on the table. There's always a room for dessert if you serve sorbet. The creamy pumpkin sorbet is also rich in Vitamin A that helps form and maintain healthy skin, teeth and bones.
If you serve up these cute individual pumpkin pie sorbets, NO ONE will notice the absence of a traditional pie on the table. There's always a room for dessert if you serve sorbet. The creamy pumpkin sorbet is also rich in Vitamin A that helps form and maintain healthy skin, teeth and bones.
Ingredients
Pumpkin Pie Sorbet Recipe
Rawmio Hazelnut Silk Sauce Recipe
For Pumpkin Pie Sorbet Preparation
Servings:
Units:
Directions
Prep
20 min
Total
6 hr
For Pumpkin Pie Sorbet
  1. Cut your dates in half and place in a small bowl. Cover with 1/2 cup water and set aside.
  2. In a food processor, fine chop the pumpkin meat 1 cup at a time with about 3 TBSP water. Place on the solid tray of your dehydrator. Spread out into a thin layer. Dehydrate for 3 hours, stir after 1 hour.
  3. In a small sauce pan on low heat, bring the coconut milk to 100 degrees F (use a calibrated thermometer), stir often. Now continue to reduce the coconut milk down to 1 3/4 cup (about 1 1/2 hours) and remove from the heat and set aside.
  4. Take all the pits out of the dates, reserve the dates and liquid, discard the pits.
  5. In your blender add the prepared pumpkin meat, reduced coconut milk, soaked dates and soaking liquid, pink salt, coconut oil and RAWMIO spread- blend until creamy and smooth on high.
  6. Place this mixture in your ice cream maker and complete its cycle.
  7. Use a small (it looks like 1/2 the size of a regular traditional scoop) ice cream scoop and scoop out 24 scoops of ice cream. Lay on a flat tray on parchment paper and freeze for 2 hours.
  8. Remove from the tray and place in a sealed container back in the freezer and freeze overnight. Before you are ready to serve, allow to rest at room temperature for 10 minutes.
Rawmio Hazelnut Silk Sauce Recipe
  1. In a small sauce pan on low heat, bring the coconut milk to 100 degrees F(use a calibrated thermometer), stir often.
  2. Now continue to reduce the coconut milk down to 1/2 cup (about 1 hour) and remove from the heat and set aside.
  3. In your blender, add the cashews, fine chop on high then add the coconut milk and blend on high for 1 minute until smooth.
  4. Now add in the warmed RAWMIO spread and blend on high for 1 minute. You can also buy a hazelnut sauce if you like.
How to prepare like the photo
  1. In a food processor, fine grind the coconut and cashews and add the water and blend well, this is your topping.
  2. Wash and dry the gourds and use a small sharp knife and cut around the stem part out to about 1 inch from the edge at a slight angle go in towards the stem. Remove the top and reserve.
  3. Use a small spoon and remove the seeds and web inside the gourd. Gently scrape the inside of the gourd to clean out any remaining webbing or seeds. Rinse well and dry.
  4. Place each cleaned gourd and its top on a serving plate.
  5. Now in each stack 2 scoops of ice cream inside the gourd on top of each other. Evenly drizzle the sauce on each, evenly sprinkle the topping on each and serve. ENJOY!!
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Note: Serve the Rawmio Hazelnut Silk Sauce warm. This is 1 1/2 hours before serving after making your sauce.

 

pumpkin pie sorbert with hazelnut silk sauce RFMP

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Votes: 1
Rating: 5
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Joelle Amiot

Chef: 

I have been a chef and photographer for many years now. Food has always been a passion of mine. Whether it is at the farm, at the market, or being served at the family’s table, food should be fresh and vibrant. I believe that just because it is healthy, there is no reason why our taste buds should not dance. I recently just published my first book “live eat learn RAW”, this is going to be one of many. In search of a quiet healthy life, I have found a rustic and simple way to live, eat, learn; I now want to share that way with you…

 

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