Fall foods in warm weather!

If you're like me, you're still holding onto the last remains of summer before fall officially takes over, and quickly changes to the looooong winter. With that in mind, today's recipe combines the warm weather and fall's favorite flavor. This one is even a lower calorie, lower fat recipe - bonus!

Pumpkin Gelato
Martha Rose Schulman as published in the NY Times

Ingredients:

• 1 quart low-fat milk
• 1/2 cup unrefined brown (turbinado) sugar
• 1/4 cup honey
• 1 1/4 cups very finely blended pumpkin purée, canned or made from 1 1/4 pounds fresh (see below)
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves (less than 1/8 teaspoon)
• 1 teaspoon vanilla extract

Directions:

1. Combine the milk, sugar and honey in a large saucepan, and bring to a simmer. Remove from the heat, and stir until the sugar is completely dissolved. Transfer to a bowl, and whisk in the remaining ingredients. Allow to cool, then chill in the refrigerator. Alternatively, set the bowl inside a bowl of ice water to chill quickly.
2. Place a bowl or a container in your freezer. Freeze the pumpkin gelato mixture in an ice cream maker following the manufacturer’s instructions. Scrape into the chilled bowl, and freeze for at least two hours before serving. If making this dish ahead, allow to soften for 15 to 30 minutes in the refrigerator before serving.

To roast the pumpkin: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 2 teaspoons of olive or canola oil on top, cover tightly with foil and place in the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, and transfer to a strainer or colander set over a bowl or in the sink. Allow to cool and drain. Peel the pieces, and purée in a food processor fitted with the steel blade.

Yield: About five to six cups, serving 10.

Advance preparation: This will keep for a couple of weeks in the freezer.

Nutritional information per serving: 117 calories; 1 gram fat; 1 gram saturated fat; 5 milligrams cholesterol; 24 grams carbohydrates; 1 gram dietary fiber; 49 milligrams sodium; 4 grams protein

Happy baking!