Pumpkins are one of the most iconic symbols of cooler weather, and of holiday gatherings in North America. Pumpkin pie is one of my favourite desserts and considerably healthy, too, so I will happily make something a bit unexpected with the same flavour and health benefits but none of the gluten.
This ice cream has all the flavour and creaminess of pumpkin pie, can be made ahead, requires no baking, and is gluten-free. Using real pumpkin and the best quality Flora Pumpkin Seed Oil makes for an extra special treat with great nutritional value.
Since pumpkin itself does not taste like much, I used a lot of spice to give it extra punch and this special pumpkin oil featuring specially cultivated seeds from Austria. It has an exceptional taste and a deep colour alluding to its high chlorophyll content.
I love this oil because it is pure, unfiltered, unrefined, and made with certified organic ingredients. Flora uses very gentle, old-school European pressing techniques to protect the natural spectrum of omega fatty acids, which I am always aiming to get more of.
In terms of substitutions, you can use regular pumpkin oil if you have it on hand. A pumpkin pie spice blend would work well in place of the spices below; these usually contain equal amounts of ginger and nutmeg, twice as much cinnamon, and half as much ground cloves. You can also use maple syrup to replace some of or all the golden sugar. The finished product will still be tasty if you take this route but somewhat more prone to ice crystals and slightly less sweet.