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Creamy Honey Pumpkin Gelato

Creamy Honey Pumpkin Gelato

Creamy Honey Pumpkin Gelato is a quick, healthy and easy dessert made by combining fresh pumpkin puree, milk powder, and honey together. It is flavored with cinnamon and vanilla essence. The gelato is creamy and melt in mouth and is a perfect healthy treat for the sweet cravings. It can be enjoyed in any season.
Course Dessert, festivalfood, Global, gluten free
Cuisine Global
Keyword afternoonsnack, cinnamom, dessert, diwali sweet, eggless, gelato, glutenfree, halloween, healthy, healthydessert, honey, icecream, kids, milkpowder, pumpkin, quickandeasy, Sweet, sweettooth, vanillaessence
Prep Time 20 minutes
Cook Time 20 minutes
freezing time 8 hours
Servings 10 serving
Calories 285kcal


  • pressure cooker
  • strainer
  • potato masher
  • stick blender
  • spoon
  • plastic container with lid to set the gelato
  • measuring cup


  • 500 g pumpkin peeled, washed and cubed
  • 4 cup milk powder I have used full fat milk powder
  • 2 tbsp honey You can add some extra honey if you need more sweetness
  • 1 tsp cinnamon powder
  • 1 tsp vanilla essence
  • 1 cup water


  • Put the peeled, washed and chopped pumpkin cubes into the pressure cooker pan with water.
    Creamy Honey Pumpkin Gelato
  • Cover the lid of the pressure cooker with whistle and cook for 4 whistles. Remove from the heat and let the pressure cooker cool by itself.
    Creamy Honey Pumpkin Gelato
  • Remove the whistle and open the pressure cooker lid. Transfer the cooked pumpkin into a strainer and let keep aside for 30 minutes so that all the excess water is drained. (This water can be used to make soup or knead dough or dal or rice as stock).
    Creamy Honey Pumpkin Gelato
  • Put the strained pumpkin back into the pressure cooker pan and mash it into smooth puree with the help of a potato masher.
    Creamy Honey Pumpkin Gelato
  • Add milk powder, honey, cinnamon and vanilla essence. Mix well.
    Creamy Honey Pumpkin Gelato
  • Use a hand whisk to blend everything to a smooth puree.
    Creamy Honey Pumpkin Gelato
  • Or you can blend with a help of a stick blender or mixture grinder to a smooth paste.
    Creamy Honey Pumpkin Gelato
  • Transfer the blended mixture into a food grade, freezer safe plastic container. Cover with a lid and freeze for 8 hours.
    Creamy Honey Pumpkin Gelato
  • The pumpkin gelato is set well. Before serving remove the gelato container out for 10 -15 minutes and then with the help of ice cream scoop spoon remove the gelato into a serving bowl.
    Creamy Honey Pumpkin Gelato
  • Serve creamy honey pumpkin gelato in a serving plate and garnish with wafer biscuit and mint.
    Creamy Honey Pumpkin Gelato
  • You can also drizzle some honey on it.
    Creamy Honey Pumpkin Gelato


Calories: 285kcal | Carbohydrates: 27g | Protein: 14g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 194mg | Potassium: 784mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8260IU | Vitamin C: 7mg | Calcium: 482mg | Iron: 1mg