Pumpkin Pie Ice Cream Recipe

Welcome to a delightful autumn treat that embodies the essence of comfort and family togetherness – Pumpkin Pie Ice Cream. Imagine the warmth and cozy feelings of a freshly baked pumpkin pie, now transformed into a creamy, dreamy ice cream that’s perfect for celebrating the fall season with loved ones. It’s the ideal recipe for a family to create and enjoy together, bringing creativity and deliciousness to your home.

Ingredients

• 1 cup pumpkin puree
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup crumbled pie crust (pre-baked and cooled)
• Additional cinnamon for topping

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and brown sugar. Heat over medium heat, stirring occasionally until the sugars are completely dissolved.
2. Remove the saucepan from the heat and stir in the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
3. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight, allowing the flavors to meld together.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
5. Gently fold in the crumbled pie crust pieces until evenly distributed throughout the ice cream.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
7. Serve scoops of the Pumpkin Pie Ice Cream in bowls, topping with a sprinkle of cinnamon for an extra touch of warmth and flavor.

Helpful Tips

• For an easier option, use store-bought pie crust instead of making your own.
• If you don’t have an ice cream maker, simply place the mixture in a shallow dish and freeze, stirring every 30 minutes until it reaches a creamy consistency.

Storage Instructions

Store the Pumpkin Pie Ice Cream in an airtight container in the freezer for up to two weeks. Allow it to sit at room temperature for a few minutes before scooping to make it easier to serve.

Ingredient Substitutions

• Substitute brown sugar with coconut sugar for a slightly different flavor profile.
• Replace whole milk with almond milk for a dairy-free version.

Pairing Suggestions

This Pumpkin Pie Ice Cream pairs beautifully with warm apple pie or a slice of fresh pumpkin bread. For beverages, consider a hot cup of spiced chai tea or a creamy latte to complement the ice cream’s rich flavors.

We hope you and your family enjoy creating and savoring this Pumpkin Pie Ice Cream! Share your delightful creations with us using the hashtag #ZynahzRecipes or tag Zynahz on Instagram. Don’t forget to leave your feedback and rate the recipe on our website Zynahz. Subscribe to our newsletter for more delicious recipes and follow us on social media for daily inspiration.