Pumpkin Pie Ice Cream and Pie Crust Bowls
Ingredients
- 1 pint heavy whipping cream
- 14 oz can sweetened condensed milk
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Pie Crust Bowls:
- 1 pie crust
- 1/4 cup milk
- 1/4 cup cinnamon sugar
Instructions
- Start by whipping 1 pint of heavy cream until stiff peaks form.
- Gently stir in a 14 ounce can of sweetened condensed milk by hand.
- Gently stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger and ground cloves by hand.
- Spread into a loaf pan and tightly cover with plastic wrap. Freeze for 8 hours or overnight, until firm.
Pie Crust 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.
