Pumpkin Pie Ice Cream

Pumpkin pie ice cream recipe

Yesterday I went to two parks with my kids, their friends and a friend of mine with her daughter. The kids had fun, but it is hard to realize that this might be our last summer bringing our kids to the park. All of the kids will be in middle school this year and they spent most of their time at the park strolling around or visiting on park benches. Part of that is because of their age and part of that is due to the high heat and humidity! Although it hasn’t cooled off yet, I am starting to look forward to the cooler temps of fall and recipes including pumpkin and apples. So, for the second day of ice cream week, I am sharing a recipe for Pumpkin Pie Ice Cream with Pie Crust Bowls!

Whipped cream ice cream

Start by whipping 1 pint of heavy cream until stiff peaks form. Genlty stir in a 14 ounce can of sweetened condensed milk.

Pumpkin pie spices

Gently stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger and ground cloves.

No_Churn_Pumpkin_Ice_Cream

Spread into a loaf pan and tightly cover with plastic wrap. Freeze for 8 hours or overnight, until firm.

Pie crust bowls

The best way to serve this pumpkin pie ice cream is in a pie crust bowl! To make the bowls, cut five inch circles from pie crust. You can use the ready made kind or make your own using your favorite recipe. Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Prick the bottoms with a fork. Brush lightly with milk and sprinkle with cinnamon and sugar. Bake at 450 degrees for 8-10 minutes.

Pumpkin_Ice_Cream_Recipe

This homemade, no churn, ice cream scoops like regular ice cream.

pumpkin recipes

Fill the pie crust bowls with the pumpkin pie ice cream.

Homemade pumpkin pie ice cream

Top with caramel ice cream topping.

Pie Crust Ice Cream Cups

Both the pie crust bowl and the pumpkin pie ice cream can be eaten together! This no churn ice cream is such a fun twist on the classic pumpkin pie.

Pumpkin Pie Ice Cream and Pie Crust Bowls
 
Author:
Recipe type: Dessert
Ingredients
  • 1 pint heavy whipping cream
  • 14 oz can sweetened condensed milk
  • 1 cup canned pumpkin
  • 1 tsp vanilla
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves
Pie Crust Bowls:
  • 1 pie crust
  • ¼ cup milk
  • ¼ cup cinnamon sugar
Instructions
  1. Start by whipping 1 pint of heavy cream until stiff peaks form.
  2. Gently stir in a 14 ounce can of sweetened condensed milk by hand.
  3. Gently stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger and ground cloves by hand.
  4. Spread into a loaf pan and tightly cover with plastic wrap. Freeze for 8 hours or overnight, until firm.
Pie Crust Bowls:
  1. Cut five-inch circles from pie crust. You can use the ready made kind or make your own using your favorite recipe. Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Prick the bottoms with a fork. Brush lightly with milk and sprinkle with cinnamon and sugar. Bake at 450 degrees for 8-10 minutes.

 Be sure to swing by all of today’s Ice Cream Week Participants:

Need MORE ice cream in your life? Check these recipes out:

Peanut butter crunch ice cream cake recipe

Peanut Butter Crunch Ice Cream Cake

Raspberry Swirled Peach Ice Cream

Raspberry Swirled Peach Ice Cream

Smores Milkshake Recipe

S’mores Milkshake

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Comments

  1. says

    Years ago I used to get this amazing mint ice cream around Christmas. It had actual chunks of peppermint candy in it! That was definitely my favorite ice cream flavor. =)

  2. says

    Great recipe. I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.

  3. says

    oh my goodness!!! The pie crust bowls?!!! and this ice cream . . I LOVE everything! I love that we’re already seeing pumpkin recipes (my fave!) and this pumpkin ice cream looks sooooo good! Pinned and totally going to try! beautiful!!!

  4. says

    I can’t wait for fall. What a tasty way to cool off while dreaming of cooler temps. Totally loving on the pie crust cups – fantastically creative! Thanks so much for sharing this recipe and your beautiful photos!!

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