Pumpkin Sherbet

I made this pumpkin sherbert and it was gone before I could photograph and post the recipe for you all. Despite my request…my plea, really…Mr. Prevention couldn’t resist. I had one serving and he handled the rest.

Very upset (um, listening skills much?), I demanded he make another batch. After assuring him he was capable and we had the ingredients on hand, he proceeded to make another batch while I was trying to make dinner. And thus, our kitchen looked like this:

I refuse to print recipes, so my laptop travels with me to the kitchen…leaving no counter space. Add an additional computer and an additional person and well, I wasn’t a happy camper.

“I hope you REALLY enjoyed demolishing that pumpkin sherbert…terd.”

“Oh, I did…” he assured me.

He made more and I hurriedly photographed the sherbert before I was SOL and sherbert-less once again.

Needless to say, this was a hit. Easy to make and moderate in calories while offering a much lower-fat alternative to a store-bought pumpkin ice cream. Because the recipe uses low-fat milk, the consistency is something between an ice cream and a sorbet…a sherbert. If fall temps haven’t hit you yet, you can ring in the fall flavors with this cool recipe. Or…just because 😉

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Pumpkin Sherbet from Skinny Taste

2 1/4 cups 1% milk
1/2 cup sugar
1 cup pumpkin puree (or canned pumpkin)
2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of clove
pinch of salt

Directions:

In a saucepan, combine milk, sugar, pumpkin, and heat over medium heat. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.

Remove from the heat, and add the vanilla, nutmeg, cinnamon and clove, and stir.

Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour. When chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Yield: ~6 servings (1/2 cup each).

Nutrition Information (per serving): 115 calories; 1.2 g. fat; 4 mg. cholesterol; 47 mg. sodium; 23.8 g. carbohydrate; 1.7 g. fiber; 3.7 g. protein

Result: Mr. Prevention reports this as being very pumpkin-y and less sweet than pumpkin ice cream (personally, I consider this a good thing as pumpkin ice cream is REALLY sweet…too sweet). He describes an icier texture as I mentioned above. If you want more of a creamy ice cream texture, use whole milk or half and half, though the calorie and fat content will increase accordingly. High recommendations from us! Enjoy!

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And when you leave your camera unattended, you may end up with some (very scary and different) photos on your camera, such as this:

…What a weirdo.

Question: Have you ever had pumpkin ice cream or sherbert?

xoxo,

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17 Comments

  1. October 19, 2011 / 6:59 am

    LOL!! I love that picture!! And, I can only imagine the scolding he got for eating the first batch…I have done the same to Nick before. I can’t imagine him actually making me more of what I made though. That was pretty awesome!!
    The sherbet sounds amazing. I’m sure Nick and I would eat that up in seconds too.

  2. October 19, 2011 / 7:51 am

    Well, I would give Mr. Prevention some grief for devouring that sherbert…but I’m pretty sure I would have done the same thing! I love that it’s almost guilt free…I’ll certainly be making a batch!

  3. October 19, 2011 / 8:20 am

    Flippin AWESOME!!! WOW! Looks amazing!!!! I use to make a frosted pumpkin pie…it was a combination of canned pumpkin with cinnamon ice cream, good for a healthy indulgence! Great post!!! I LOVE!!!

  4. October 19, 2011 / 8:33 am

    I planned on making your hard cider sorbet over Thanksgiving weekend but then I drank all my cider instead.
    I just opened a can of pumpkin yesterday so maybe I’ll make this recipe. It’s down to this or pumpkin bread. Maybe I’ll have enough pumpkin left over to make both.

  5. October 19, 2011 / 8:38 am

    Haha…well, you KNOW it’s good if someone finishes it before you can even get a picture! 😉

  6. October 19, 2011 / 9:36 am

    This looks so delicious! I must try to make this.

  7. October 19, 2011 / 10:33 am

    My laptop comes with me into the kitchen as well, yay for saving paper!

  8. October 19, 2011 / 11:02 am

    What a creative recipe! Can this be made without an ice cream maker? I have a feeling I would love this 🙂

  9. October 19, 2011 / 12:29 pm

    I have had pumpkin ice cream before, good stuff!

    My favorite cups to use in my house are those plastic ones you get at beer events… Yours reminded me of that!

  10. October 19, 2011 / 12:33 pm

    This looks really good! I stocked up on Libby’s a while ago so I’m all about some pumpkin recipes. 🙂

  11. October 19, 2011 / 1:10 pm

    Silly DH…what an awesome pic though!! Hmmm, can’t wait to get my pumpkin loving hands on this!! YUM!

  12. October 19, 2011 / 1:10 pm

    This Post is too funny. I would have made more as well.
    It sounds just delicious!! I’ve never had pumpkin ice cream but I think I need to change this. 🙂

  13. October 19, 2011 / 1:47 pm

    Ha – glad to see my husband isn’t the only one who steals the camera!! I made your version of the Cooking Light broccoli cheddar soup – its delicious!

  14. October 19, 2011 / 7:28 pm

    Hahaha…loving that last photo…lol I have to admit, the sound of pumpkin sherbert doesn’t really appeal to me….but I do like pumpkin ice cream…of course, sherbert would do far less damage diet wise and for that reason, I really should give this a try!! 🙂

  15. October 19, 2011 / 11:36 pm

    LOL, cute pic 🙂 Sounds like such a fun fall dessert that isn’t too heavy!

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