Recipe courtesy of John Lachetti
Total:
8 hr 20 min
Active:
20 min
Yield:
1 1/2 quarts
Level:
None

Ingredients

Directions

Heat soy milk and non-dairy topping with vanilla bean. Allow to steep, remove bean, scrape seeds and add back to milk. Add pumpkin puree.

Combine sugar and egg whites. Temper over low flame and add back to milk mixture. Cook mixture, stirring constantly until thick. Place in freezer, stirring until mixture hardens, then freeze overnight.

Serve with whipped non-dairy topping and sugarless candy garnish.

IDEAS YOU'LL LOVE

Pumpkin Spice Latte

Recipe courtesy of Food Network Kitchen

Pumpkin Apple Pie

Recipe courtesy of Nancy Fuller

Pumpkin Bruschetta

Recipe courtesy of Liz Deppe

Pumpkin Tartuffo Sundae

Recipe courtesy of John Lachetti

Tartuffo

Recipe courtesy of Gale Gand

Affogato Sundaes

Recipe courtesy of Ina Garten

Brownie Sundaes

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking