10 people

Pumpkin puree

  • 3 lb pumpkin (pie variety) or 32 cups of pumpkin puree
  • 8 oz mascarpone
  • 2 cups water
  • 1/2 cup orange juice
  • 1 tbsp orange zest
  • 1 tsp cinnamon
  • 1 tsp garam masala
  • 1 pinch nutmeg and allspice
  • 1 cup light brown sugar
  • 1/4 tsp salt

Cranberry Sorbet

  • 1 lb cranberries
  • 1 cup orange juice
  • 1 1/2 cup water
  • 1 1/2 cup sugar
  • 2 tbsp inverted sugar
  • 2 tbsp glucose
  • 2 tbsp orange patron liquor
  • 1 pinch salt


  • 1/3 cup coconut (young meat juilenned)
  • 2 tbsp chocolate mint

Nutritional information

Calories: 401kcalCarbohydrates: 75gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 23mgSodium: 93mgPotassium: 620mgFiber: 3gSugar: 62gVitamin A: 12046IUVitamin C: 38mgCalcium: 94mgIron: 2mg
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10 people

For the Pumpkin Puree

  • Preheat oven to 400 degrees,
    Cut pumpkin in half, remove seeds, drizzle with olive oil and salt.  Place pumpkin cavity down on a sheet pan lined with parchment. Place in the oven for about an hour or until fully tender.  
    Scoop out pulp and place in a pot with the remaining ingredients.  Cook for 10-15 minutes and then place in a vitamix and puree until smooth.  If it is a little thick just add a little water.  Set aside and keep warm.

For the Cranberry Sorbet

  • Place all the ingredients into a pot and cook for 10-15 minutes until the cranberries become tender.  Pour into a vitamix and puree.  (strain if you want completely smooth).  Cool completely on ice and then spin in a ice cream maker.  

To Finish

  • Serve warm pumpkin purée in a small bowl. Add a scoop of cranberry sorbet,  top with coconut pieces and garnish with chocolate mint.  Serve and enjoy! 
    thanksgiving Cranberry Sorbet with Pumpkin puree

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