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+ servings

Pumpkin Semifreddo

Super simple and easy to make and sooooo good
Prep Time 15 mins
Cook Time 40 mins
Total Time 5 hrs 55 mins
Course Dessert, Snack
Servings 2 -12 pieces (depending how large you slice them)


  • Knife
  • Cutting board
  • Oven
  • Measuring spoons
  • Measuring cup
  • Food processor (fitted with the S blade)
  • Baking dish or icecream moulds
  • baking paper


  • 250 ML Pumpkin puree (1 small pumpkin)
  • 75 ML Coconut butter/creamed coconut/santen (or 100 ML coconut oil. But coconut butter is best!)
  • 2 Tspn Almond butter
  • 45 ML Coconut sugar
  • 2.5 TBspn Creamed honey (or rice syrup)
  • 0.5 Tspn Vanilla extract
  • 0.5-1 Tspn Pumpkin Spice (or cinnamon)


  • First make the pumpkin puree, by roasting the pumpkin until it is soft, at 200 degrees celsius for about 40 minutes. Then grind it in a food processor to a fine puree
  • If the coconut butter is hard, put it in a hot water bath until it is very soft or melted
  • Measure all the ingredients and grind them in the food processor until well mixed
  • Line a small baking dish with baking paper, pour in the mixture and cover it with a lid or plastic wrap. Or pour the mixture into ice cream moulds and put in the freezer for at least 5 hours.
    You can also make this dish a day before you wish to use it.
  • After at least five hours, you can get it out of the freezer and slice it into pieces of your desired size.
    2 really big pieces, 4 normal ones or 12 bite-sized ones
  • Eat as is, or plate with dollops of vanilla whipped (coconut) cream and slices of orange
Keyword Dessert, icecream, Pumpkin, Semifreddo, vegan, Vegetarian
Tried this recipe?Let us know how it was!