Pumpkin Gelato

  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 6 to 8 servings
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One 15-ounce can unsweetened pumpkin puree

2 cups coconut milk 

1/2 cup young Thai coconut meat 

1/2 cup coconut palm sugar 

1/4 cup plus 2 tablespoons extra-virgin coconut oil 

1/4 cup Grade B maple syrup 

1 tablespoon pure vanilla extract 

4 teaspoons pumpkin pie spice 

1/4 teaspoon ground cinnamon 

Few pinches sea salt 


1/4 cup pepitas (shelled pumpkin seeds), crushed

1/2 cup candied ginger, diced (optional) 

Pumpkin seed oil, for drizzling


  1. Combine the pumpkin puree, coconut milk, coconut meat, palm sugar, coconut oil, maple syrup, vanilla, pie spice, cinnamon and salt in a blender. Blend on high speed until very smooth and creamy, about 1 minute. Transfer the mixture to an automatic ice cream maker, and freeze according to manufacturer's instructions. Serve in bowls, topped with some pepitas, candied ginger and a drizzle of pumpkin seed oil.