No-Churn Pumpkin Gelato

Fall is officially here! This no-churn pumpkin gelato is perfect for those first few weeks of fall when it’s chilly in the morning but hot in the afternoon. It’s creamy, delicious and would be perfect on top of some apple pie for Thanksgiving!

Ingredients

2/3 cup pumpkin puree

1 teaspoon pumpkin pie spice

1 14 oz can of sweetened condensed milk

1 teaspoon vanilla extract

2 cups of heavy cream

Directions

In a large bowl add your pumpkin puree and pumpkin pie spice and mix together

In another bowl, add the sweetened condensed milk and vanilla extract and mix together

Add the condensed milk to the pumpkin puree bowl and mix together

Add your heavy cream to the bowl of your stand mixer or you can use a hand mixer and beat until it forms stiff peaks

Gently begin to fold the whipped heavy cream into the pumpkin mixture until smooth and has a beautiful light orange color. Be careful not to overmix!

Transfer to a loaf pan, sprinkle some extra pumpkin pie spice on top and then cover with plastic wrap or wax paper

Place in the freezer for a minimum of 6 hours but preferably overnight

Serve and enjoy!