Ingredients:

  • 1 (15-ounce) can Pumpkin Purée (not pie filling)
  • 1 (14-ounce) can Sweetened Condensed Milk
  • 1 ½ cups Heavy Whipping Cream (cold)
  • 1 teaspoon Vanilla Extract
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ⅛ teaspoon Ground Cloves
  • ¼ teaspoon Fine Sea Salt
  • ¼ cup packed Brown Sugar (optional)

Instructions:

  1. Prepare the Base: In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, vanilla extract, salt, and all the dry spices (cinnamon, ginger, nutmeg, cloves). Mix until completely uniform.
  2. Whip the Cream: In a separate, clean, cold bowl, use the electric mixer to whip the heavy cream until stiff peaks form.
  3. Fold Together: Gently fold about one-third of the whipped cream into the pumpkin mixture using a rubber spatula to lighten the base. Once incorporated, gently fold in the remaining whipped cream until just combined. Do not overmix.
  4. Sweetness Check (Optional): Taste the mixture. If desired, gently fold in the measured brown sugar now.
  5. Freeze (No-Churn Method): Transfer the mixture to a freezer-safe container, smoothing the top. Cover tightly with plastic wrap pressed directly onto the surface to prevent ice crystals forming.
  6. Freeze (Traditional Method): If stirring, freeze for 4-6 hours, stirring vigorously every 60-90 minutes for the first 4 hours to break up ice crystals and maintain creaminess.
  7. Serve: Once firm, allow the sherbet to sit on the counter for 5-10 minutes before scooping and serving.