Here is a recipe i created in 2017 based on a pumpkin gelato I had at a restaurant in Portland, Oregon.

I adapted it from several I found online combined with an ingredient I think was in the restaurant’s gelato:

Ingredients:

1 15 oz can of organic pumpkin puree

half the pumpkin can with heavy whipping cream

half the pumpkin can with whole milk

2 tbs organic sour cream

1/3 cup organic sugar

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp fresh ground nutmeg

Pinch of salt

Directions:

Put all ingredients in a bowl and mix with a whisk until well mixed together.  Place in a cuisinart ice cream maker and mix for 30 minutes.  For the gelato,  remove from the ice cream maker and put it into a bowl. Freeze for 24 hours.   If you’re okay with ice cream, just keep going with the ice cream maker until the ice cream is firm.  Gelato though has less air in it – so for a real gelato experience, remove before it’s completely frozen.

I had a foodie friend who is a huge fan of gelato and one of the many things I love about my foodie friends is how in the moment they are when enjoying something that is so absolutely spectacular.  This one foodie friend opened my mind up to how this could be so with gelato. So now, whenever something is so absolutely perfect in the moment – I call it “the gelato moment.”

I hope by enjoying this pumpkin gelato, you can discover your own gelato moment – and with it, the absolute perfection of your entire life.