Name: Pumpkin Pie Sorbet
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Ingredients: 5 cups pumpkin meat ((large chunks, raw and organic)); 2 1/2 cups coconut milk ((mature, fresh and organic)); 3 Tbsp grandma's twisted pumpkin spice mix; 1/2 tsp salt ((fresh ground pink)); 1/4 cup coconut crystals ((raw and organic)); 1/4 cup coconut oil ((warm)); 1/2 cup rawmio hazelnut silk spread; 1/2 cup water; 8 dates ((medjool, sun-dried, organic and cut in half)); 3/4 cup coconut milk; 1/3 cup cashews ((raw, organic)); 1/2 cup rawmio hazelnut silk spread ((warm)); 12 pumpkin gourds ((mini, pick ones that have no blemishes, vibrant color and are firm).); 24 pumpkin pie sorbet ((small scoops)); 1/4 cup cashews ((raw, organic)); 1/4 cup coconut meat ((sun-dried, raw and organic)); 1/2 tsp water; rawmio hazelnut silk sauce

Pumpkin Pie Sorbet

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Prep Time 20

Cook Time 6

Total Time 26

Servings: 12

Ingredients Method

Ingredients

5 cups pumpkin meat (large chunks, raw and organic)
2 1/2 cups coconut milk (mature, fresh and organic)
3 Tbsp grandma's twisted pumpkin spice mix
1/2 tsp salt (fresh ground pink)
1/4 cup coconut crystals (raw and organic)
1/4 cup coconut oil (warm)
1/2 cup rawmio hazelnut silk spread
1/2 cup water
8 dates (medjool, sun-dried, organic and cut in half)
3/4 cup coconut milk
1/3 cup cashews (raw, organic)
1/2 cup rawmio hazelnut silk spread (warm)
12 pumpkin gourds (mini, pick ones that have no blemishes, vibrant color and are firm).
24 pumpkin pie sorbet (small scoops)
1/4 cup cashews (raw, organic)
1/4 cup coconut meat (sun-dried, raw and organic)
1/2 tsp water
rawmio hazelnut silk sauce

Method

Cut your dates in half and place in a small bowl. Cover with 1/2 cup water and set aside.
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.
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.
Take all the pits out of the dates, reserve the dates and liquid, discard the pits.
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.
Place this mixture in your ice cream maker and complete its cycle.
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.
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.
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 1/2 cup (about 1 hour) and remove from the heat and set aside.
In your blender, add the cashews, fine chop on high then add the coconut milk and blend on high for 1 minute until smooth.
Now add in the warmed RAWMIO spread and blend on high for 1 minute. You can also buy a hazelnut sauce if you like.
In a food processor, fine grind the coconut and cashews and add the water and blend well, this is your topping.
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.
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.
Place each cleaned gourd and its top on a serving plate.
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!!