Pumpkin Pie Spice

Low-Carb Pumpkin Spiced Ice Cream

Fall is finally here in Ohio, although this weekend has still been a little on the warm side, snow is in the forecast for next week. Ekkk! We actually spent the tail end of last week exploring Washington D.C. with good friends that are living there for the semester, as he is teaching three classes from August to December. The weather was perfect. The classes are in the evenings because the students intern during the day at the Capitol, White House, and other offices. It was fun to explore the city with the kids, between the 2 families we have five children under 4 years old. So we got some fun looks! Although I don’t think I could ever really live in a city, I do love walking and taking public transit. Each day we are able to pass and exceed our 10,000 steps per day goal.

When we got home yesterday we swung by a local pumpkin farm on our way home and our daughter picked out some pumpkins. So in the spirit of fall and everything pumpkin here is another pumpkin recipe for you to try. I promise we eat more than pumpkin. This recipe could easily be converted to another flavor if pumpkin spice isn’t your thing! I made something similar with Vanilla extra instead for my daughter few weeks ago. At that time I left out the pumpkin puree, but next time I might leave it in and just swap the spices for vanilla.

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Low-Carb Pumpkin Spiced Ice Cream
A great low-carb treat for the fall "Pumpkin Spice" season. I am a diabetes specialist so I love to have a good low carb ice-cream recipe to share with my patients. Quality stevia is my go-to non-caloric sweetener. It's much easier to find than a quality monk fruit product. I find the liquid stevia much less bitter than the powdered forms.
Prep Time 15 min
Cook Time 15 min
Passive Time 30 min
Servings
Ingredients
Prep Time 15 min
Cook Time 15 min
Passive Time 30 min
Servings
Ingredients
Instructions
  1. In a sauce pan, whisk egg yolks with 1 cup cream. Dissolve pumpkin pie spice and heat until a slow simmer. Can simmer for a few minutes to cook the egg yolks a bit. Remove from heat, let cool in the fridge for about 15-30 min. Then mix the rest of the ingredients into a large bowl. Pour the batter into an ice cream maker and process according to the machine’s instructions. When the ice cream is done, serve immediately for soft serve or spoon into a shallow container, lay plastic wrap directly onto ice cream (to avoid freezer burn), and freeze until firm. Depending on the size of your ice cream machine, you may have to process this amount in two batches.
Recipe Notes

I used the Kitchen Aid Stand mixer ice cream maker attachment.

If you don't mind the raw egg yolks, you could process without the first step. You may need to blend in a high speed blender to get pumpkin pie spice dispersed well.

This recipe could be done with all cream instead of half and half if you want it really rich.

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Pumpkin White Sweet Potato Soup

Fall is finally starting to be here. Even though this is the perfect fall recipe we’ve been making it since late August when our pumpkins were ripe in our garden. This was the first year we grew pumpkins in our raised beds and we got six nice ones!

Since everyone is in love with pumpkin spice everything right now, I thought I would share. I recently heard of a little one that had a cinnamon allergy…that would be awful this time of year, well anytime of the year.

Our 3.5 year old daughter told me today this was her favorite soup in the whole wide world. So it’s definitely toddler approved(although she likes it better without pepper).  If you haven’t tried white yams also know as japanese or oriental yams, you are in for a treat.

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Pumpkin White Sweet Potato Soup
Creamy pumpkin soup no dairy needed! But if you tolerate dairy a scoop of sour cream on top or yogurt is divine.
Prep Time 20 min
Cook Time 1.5 hours
Servings
Ingredients
Prep Time 20 min
Cook Time 1.5 hours
Servings
Ingredients
Instructions
  1. Preheat oven to 425.
  2. Cut Pumpkin in half, drizzle with olive oil, put cut side face down on a jelly roll plan or glass dish, put a little water in the dish. Roast for 45 minutes-1 hour until done. (this could be easily done the day before if needed). Pumpkin should be fork tender. Once roasted let cool, scoop out flesh, puree in high spend blender or with immersion blender, then drain off excess water. I use a wire strainer over the stink.
  3. At the same time you can roast you white yams (likely they will only take about 45 minutes depending on the size). Let cool, peel and set aside.
  4. Dice your garlic and onion, sauté with a little oil in the bottom of your soup pot, cook until translucent. Add pumpkin puree and white yam with at least 1 cup of broth. You can puree with a immersion blender in the pot, or transfer to a high speed blender.
  5. Then add spices and the rest of the broth. Cook on low for 10 minutes. Adjust seasoning as needed. Serve warm with topping of your choice. I love serving with walnuts and a touch of sour cream.
Recipe Notes

If you don't tolerate garlic and onions like me, leave out that step and top with some garlic infused olive oil. Oil infused with garlic doesn't have the FODMAP part.

You can also substitute regular sweet potato for the white yams, but if you can find the white sweet potatoes (Japanese yams) you will be in love.

Protip: I make pumpkin puree ahead of time and freeze it in a silicone muffin tray like this, then I pop them out and store in freezer bags so they are easy to defrost and add to soup or feed baby! When I add to soup, normally I just toss in frozen.

Great to warm up for breakfast on Whole30!

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