Pumpkin and Pecan Ice Cream

Cut the pumpkins into slices

Hydrate the gelatin in pumpkin puree, then place it in a warm water bath until completely dissolved

Let it cool

Pulse ricotta cheese through a fine-mesh sieve and combine with liquidizer

Add cheddar cheese, dietetic flour, and egg whites

Mix until smooth

Remove from liquidizer and add gelatin

Mix well and reserve

In a greased refrigerator dish, create alternating layers of pumpkin ice cream and pumpkin slices

Cover with plastic wrap and refrigerate for four hours

Unmold and decorate with pumpkin slices.