Recipe courtesy of John Lachetti
Save Recipe Print
Total:
8 hr 20 min
Prep:
20 min
Cook:
8 hr
Yield:
1 1/2 quarts

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Pumpkin Tartuffo Sundae

Recipe courtesy of John Lachetti

Tartuffo

Recipe courtesy of Gale Gand

Pumpkin Pie Sundae

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Latest Stories