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It’s that time of year again. And I’ll admit it, whenever fall rolls around, even if just one week earlier I’d sworn to myself that I wouldn’t fall prey (no pun intended!) to its charms, by mid September I am totally hooked. I’m talking about pumpkin spice, of course. That earthy blend of cinnamon, cloves, ginger, nutmeg. You know something has become a “thing” in our culture when it appears in the urban dictionary and Epicurious crafts a satirical piece mocking its ubiquity (pumpkin spice foie gras mashed potatoes, anyone?!)
Love it or hate it, this spice blend has become synonymous with fall.
Speaking of fall: can we just take a moment to focus on the beauty that is this time of year?? Unlike pumpkin spice, in all its absurdity, this season is marked by a certain seriousness. It possesses this magical quality. It’s not just the vibrant colors or the slightly crisper days. The light is different – it’s softer, gentler. And while the changing light might explain some of its charm, fall is a unique season in that there is abundance and a diminishing happening, simultaneously.
We see this all around us. There are more pumpkins, gourds, corn, tomatoes than we can think what to do with. Such a bounty. And yet we watch leaves falling off trees, the days getting shorter. It’s a time to be cherished. Winter, spring, summer – none of our other seasons have this same quality.
But back to pumpkin spice. By mid September I am dreaming up ways to use it. And so I present Pumpkin Spice Chocolate Chip Gelato!!
This stuff is heavenly. Cris’ daughter K and my C literally inhaled it, not pausing until their bowls were practically licked clean. And I love this gelato. It’s hands down one of my favorites, for this time of the year. It has such creaminess from the coconut cream, every bite is filled with that pumpkin spice kick, and the chocolate chips just send it over the top. Incidentally, you would not know coconut cream was used here – there is no coconut aftertaste. Don’t get me wrong – I love coconut, but not when I’m diving into a bowl of pumpkin spice gelato!
I like using coconut sugar here, as it imparts the same kind of flavor as brown sugar but it’s less processed and has a slightly lower glycemic load. The chocolate chips are optional but I highly recommend them! I personally enjoy a little crunch in my gelato. But if you prefer smooth and are in the mood for a purely pumpkin experience, by all means leave them out.
Here’s to pumpkin spice, to fall, and to gelato, no matter the season!! Enjoy enjoy!
PIN for later:
Paleo Pumpkin Pie Chocolate Chip Gelato
- 1 cup pumpkin puree not pumpkin pie filling, refrigerated overnight
- 1 tsp vanilla extract
- 2 cups coconut cream
- 3/4 cup coconut sugar
- 5 egg yolks
- 1 tsp pumpkin pie spice or sub 1/2 tsp cinnamon 1/2 tsp ginger dash nutmeg
- 1/4 tsp salt
Mix together pumpkin and vanilla in a small bowl. Return to fridge.
On stovetop, in a small pot, combine coconut cream and sugar. Cook over medium heat, stirring occasionally, until bubbles just start to appear, about 5 mins. Remove from heat.
Combine egg yolks, pumpkin pie spice (or blend of spices) and salt
Slooowwly (very slowly!), whisking the whole time, add egg yolk mixture to the pot containing the heated coconut cream / sugar mix.
Return pot to stovetop and, stirring constantly using a wooden spoon, cook until a solid film forms on backside of spoon. This will take approximately 5-6 minutes.
Remove from heat and pour into a bowl. Remove pumpkin puree mixture from fridge and whisk together.
Cover with plastic and place in fridge until chilled (will take several hours)
Transfer to ice cream maker and freeze according to manufacturer’s instructions. Add chocolate chips during last 5 minutes of freezing.
Pour gelato into freezer-safe container and place in freezer until texture is gelato-like, roughly 1-2 hours.
Remove from freezer and let soften for about 5 minutes before enjoying