• Start by preparing the pumpkin pulp. Remove the skin, seeds, and any stringy parts. Make sure to choose a pumpkin that isn’t too watery. A drier, starchy variety works best.
• Cook the pumpkin pieces in a saucepan with the milk and 100 grams (½ cup) of the sugar (from the total amount).
• Let it cook over low heat for about 20 minutes until the pumpkin is soft and has absorbed most of the milk. Stir occasionally, and if the milk starts to boil over, lower the heat.
• While the pumpkin is cooking, use an electric whisk to beat the egg yolks with the remaining 30 grams of sugar in a tall bowl until the mixture is light and frothy.
• Add the cold heavy cream to the whipped egg yolks and beat again for about two minutes with the electric whisk. Set aside.
• Once the pumpkin is soft, remove it from the heat. Use an immersion blender to blend the pumpkin until smooth and creamy.
• Pour the hot pumpkin mixture into the egg and cream mixture and stir well. This will help pasteurize the eggs.
• If you like, add some flavoring to the mix. I chose a little vanilla. Stir and let it cool slightly.

Make Pumpkin Gelato WITH Ice Cream Maker

• Pour the mixture into the ice cream maker and churn until it becomes firm and smooth. This usually takes about 30-40 minutes.

Make Pumpkin Gelato WITHOUT Ice Cream Maker

• Pour the mixture into a gelato container and place it in the freezer. Every 30 minutes, take it out and stir well with a fork or whisk to break up any ice crystals. Repeat this for about 4-5 hours until the gelato is smooth and creamy.