This No Churn Pumpkin Pie Ice Cream recipe with pie crust bowls is perfect for fall and is a fun alternative to pumpkin pie.
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!
Start by whipping 1 pint of heavy cream until stiff peaks form. Gently stir in a 14 ounce can of sweetened condensed milk.
Gently stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger, and ground cloves.
Spread into a loaf pan and tightly cover with plastic wrap. Freeze for 8 hours or overnight, until firm.
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.
This homemade, no churn, ice cream scoops like regular ice cream.
Fill the pie crust bowls with the pumpkin pie ice cream.
Top with caramel ice cream topping.
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.
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