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Pumpkin Ice Cream
Make this Pumpkin Ice Cream recipe and serve it in edible bowls made from pie crust! No churn ice cream is easy to make and perfect for fall.
Course Dessert
Cuisine American
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 12
Calories 420kcal
Pumpkin Ice Cream
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 Cups
Cut five-inch circles from the pie crust dough. Re-roll the scraps if needed.
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˚F for 8-10 minutes.
Serving: 1cups | Calories: 420kcal | Carbohydrates: 42g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 56mg | Sodium: 192mg | Potassium: 244mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3854IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg