Pumpkin Tartuffo Sundae

1. 1

   Heat soy milk and non-dairy topping with vanilla bean.

2. 2

   Allow to steep, remove bean, scrape seeds and add back to milk.

3. 3

   Add pumpkin puree.

4. 4

   Combine sugar and egg whites.

5. 5

   Temper over low flame and add back to milk mixture.

6. 6

   Cook mixture, stirring constantly until thick.

7. 7

   Place in freezer, stirring until mixture hardens, then freeze overnight.

8. 8

   Serve with whipped non-dairy topping and sugarless candy garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.