No Bake Ice Cream Pumpkin Pie Food

NO BAKE PUMPKIN PIE I

Steps:

• In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
• Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

NO-CHURN PUMPKIN PIE ICE CREAM

Steps:

• Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
• Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
• Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.

FROZEN NO-BAKE PUMPKIN PIE

Steps:

• In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.

PUMPKIN PIE ICE CREAM CAKE

Steps:

• Spray a 9-inch pie plate with nonstick cooking spray.
• In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use.
• Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set.
• Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour.
• Garnish with candied pecans before serving.

PUMPKIN PIE ICE CREAM (NO EGG VERSION)

Steps:

• Place the canned pumpkin into a colander lined with cheesecloth or a large coffee filter over a bowl. Let it sit for at least 15 minutes to drain off the excess moisture.
• Over medium heat, cook the heavy cream and both sugars until small bubbles form around the edge of the pan, stirring often. Do not boil. Remove from heat and whisk until the sugar is dissolved. Let cool to room temperature.
• Beat drained pumpkin & the cream mixture together with an electric mixer until combined. Add the salt and the spices and continue beating on medium-high speed for 3 minutes, scraping sides often.
• Pour mixture into prepared ice cream machine. Process for 20 minutes, or following the manufacturer's recommendations for your machine.

NO BAKE DEEP DISH PUMPKIN CHIFFON PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch deep-dish pie plate with nonstick spray.
• To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fragrant and just set, about 10 minutes. Transfer to a wire rack to cool completely.
• To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.
• Remove from the heat and transfer to a medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.
• With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold one-fourth of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight.