Scoop Kitchen
Pumpkin purée is mostly water held in fiber, which is why it works so well in the CREAMi. The fiber thickens the base and keeps it smooth, so pumpkin tubspints taste rich with less cream, and lean ones get body for very few calories. Our recipes use 90 to 150 g of purée per 473 ml16 oz tubpint.
Buy plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced and throws off the balance. No canned pumpkin where you live? Roast butternut squash until soft, blend it smooth and use the same weight. Leftover purée freezes well in spoonfuls for the next tubpint.
No pumpkin pie spice? Mix 1 tsp cinnamon with ¼ tsp ground ginger and a pinch each of nutmeg and cloves. Brown sugar or maple syrup adds the caramel note of pumpkin pie and keeps the tubpint soft.
Recipes with pumpkin
6 recipes
Questions people ask
Can I use pumpkin pie filling?
No. It is already sweetened and spiced, so the tubpint comes out too sweet and soft. Use plain pumpkin purée.
What can I use instead of canned pumpkin?
Roast butternut squash until soft, blend it smooth and use the same weight.
What is in pumpkin pie spice?
Mostly cinnamon, with ginger, nutmeg and cloves. Mix 1 tsp cinnamon, ¼ tsp ground ginger and a pinch each of nutmeg and cloves.