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.
HOME
Steps:
- Combine all ingredients, except for graham crackers, in a medium pot over medium heat. Stir mixture and bring to a simmer. Turn off heat and transfer mixture to a bowl.
- Refrigerate mixture until cool, about 1 hour.
- Pour mixture into ice cream machine and churn mixture according to manufacturer's instructions.
- Transfer mixture to storage container, gently fold in graham cracker pieces. Place container in freezer to continue freezing before serving.
LUSCIOUS PUMPKIN ICE CREAM PIE
This pumpkin pie has a cookie crust, vanilla ice cream and pumpkin. It's served with whipped cream and chocolate curls. Yum!
Provided by ANDROMEDA050456
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- In a blender or food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. Transfer to a 9 inch pie pan. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the pie pan to create a crust. Chill 10 minutes in the freezer.
- In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust. Smooth top with a spatula. Chill 1 hour in the freezer, or until firm.
- Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and pipe around the edge of the pie.
- In a small saucepan over low heat, melt shortening and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes, or until firm.
- Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie
Nutrition Facts : Calories 647.1 calories, Carbohydrate 61.8 g, Cholesterol 74.9 mg, Fat 44.2 g, Fiber 3.9 g, Protein 6.7 g, SaturatedFat 19.7 g, Sodium 220.6 mg, Sugar 29 g
PUMPKIN PIE ICE CREAM (NO EGG VERSION)
We love pumpkin pie and this recipe helps us get in just a little bit more! Try making a milkshake with the leftovers- or pack it into a baked pie crust for a special treat!
Provided by That Napa Chicken R
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 324.8, Fat 22.1, SaturatedFat 13.8, Cholesterol 81.5, Sodium 221.1, Carbohydrate 32.3, Fiber 0.6, Sugar 26.5, Protein 2
PUMPKIN ICE CREAM PIE
The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!
Provided by Averie Sunshine
Categories Ice Cream & Frozen Treats
Time 4h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
- In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
- Add the graham cracker crumbs, granulated sugar, and stir to combine.
- Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
- Bake for 10 minutes; set aside to cool. While pie cools, make the filling.
- To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
- Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
- Prior to slicing, you may wish to place pie on counter for about 15 minutes so it's not as firm. Optionally, top with whipped cream before serving.
Nutrition Facts : Calories 159 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 55 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PUMPKIN PIE ICE CREAM
I looked around here for a pumpkin pie ice cream and couldn't find a 'from scratch' recipe, so I made this one up!
Provided by Kacey Platky Warren
Categories Fruits and Vegetables Vegetables Squash
Time 8h25m
Yield 12
Number Of Ingredients 6
Steps:
- Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight.
- Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 15 g, Cholesterol 56.4 mg, Fat 15.4 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 9.6 g, Sodium 72.6 mg, Sugar 12.8 g
PUMPKIN ICE CREAM PIE
Although it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. "This make-ahead dessert is delicious any time of year," reports Suzanne McKinley of Lyons, Georgia.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm. , In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. , Remove from the freezer 10-15 minutes before serving.
Nutrition Facts : Calories 247 calories, Fat 12g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
EASY PUMPKIN PIE ICE CREAM
Major yummy! Briefly heating together the pumpkin and spices allows the sugar to blend more easily and makes the kitchen smell fabulous! Try this with spice cake, pumpkin bars, oatmeal or molasses cookies or hot apple pie. Prep time includes overnight freezing.
Provided by EdsGirlAngie
Categories Frozen Desserts
Time 13m
Yield 1 pint
Number Of Ingredients 6
Steps:
- In a small saucepan, briefly heat together the pumpkin, brown sugar and spices until sugar is dissolved; set aside to cool.
- Combine pumpkin mixture thoroughly with softened vanilla ice cream; spoon into a small loaf pan, cover and freeze until solid.
Nutrition Facts : Calories 752.9, Fat 32.1, SaturatedFat 19.8, Cholesterol 125.7, Sodium 538.3, Carbohydrate 112.3, Fiber 6.4, Sugar 98.1, Protein 11.4
PUMPKIN PIE ICE CREAM
Steps:
- Combine all dairy into a saucepan along with the sugar. Split and scrape the vanilla beans into the dairy and sugar mixture. Bring to 170 degrees F. to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. While dairy is heating, grate nutmeg into pumpkin and add the other spices. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take pumpkin and dairy mixture out. Filter dairy mixture to remove large vanilla bean pieces. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Let the ice cream harden for at least two hours unless serving all immediately.
FROZEN PUMPKIN ICE CREAM PIE
Frozen Pumpkin Ice Cream Pie is a fun twist on a classic Thanksgiving dessert with gingersnap crust, brown sugar, pumpkin, and ice cream.
Provided by Sabrina Snyder
Categories Dessert
Time 4h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Stir together cookies, sugar, and butter until well combined.
- Add crust mixture to a pie plate and press down evenly.
- Bake for 10 minutes then let cool completely.
- In a large mixing bowl whisk together pumpkin puree, brown sugar, and pumpkin pie spice.
- Whisk in the vanilla ice cream.
- Pour into cooled pie plate.
- Freeze for 4 hours before serving.
Nutrition Facts : Calories 278 kcal, Carbohydrate 40 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 34 mg, Sodium 122 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
PUMPKIN PIE ICE CREAM
Pumpkin pie ice cream is a delicious fall treat that tastes just like pumpkin pie. This easy homemade ice cream is made with milk, cream, brown sugar, pumpkin puree, and pumpkin pie spice. You'll love it!
Provided by Kristen Stevens
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Gently warm the milk over medium heat in a medium-sized pot over medium heat. When it starts to steam, remove the pot from the heat. Whisk the brown sugar into the milk until it dissolves.
- Add the rest of the ingredients into the pot and stir well.
- Put the pot into your fridge until it is cold.
- If using the optional pie crust, bake it first then let it cool completely. Break it into bite-sized pieces and reserve a handful to sprinkle on top of the ice cream.
- Pour the ice cream into your ice cream maker and let it churn until it is soft-set - usually about 20 minutes. Add the pie crust pieces to your ice cream maker and let them get mixed into the ice cream. Transfer the ice cream to a freezer-proof container, sprinkle the reserved handful of pie crust pieces over the top, and freeze for at least 2 hours.
Nutrition Facts : ServingSize 1 serving = ¼ cup, Calories 200 kcal, Carbohydrate 22 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 66 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 5 g
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- In a bowl, whisk the pumpkin puree and vanilla extract together. Cover and refrigerate for at least 3 hours or overnight.
- In another bowl, whisk together the egg yolks, cinnamon, ginger, salt, nutmeg, 1/2 cup of the cream, and 1/2 cup of the sugar. Whisk until the mixture is smooth and the sugar is mostly dissolved. Set aside.
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- Gradually add 1/2 cup of the hot cream mixture to the egg mixture, whisking constantly. Then pour the egg mixture into the saucepan with the remaining hot cream mixture. Cook over medium heat, stirring constantly with a wooden spoon, keeping it to a low simmer (do not let it boil). Cook for 4-6 minutes or until the mixture has thickened enough to coat the back of the wooden spoon and running the tip of the spoon through the mixtures leaves a clear trail. Strain the mixture through a fine mesh sieve into a bowl.
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- Freeze the work bowl of an ice cream maker according to the manufacturer's instructions., Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan.
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- Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly; it will register between 170°F and 180°F on a digital thermometer., Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.
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- Place pie in freezer for 1 hour; remove pie from freezer, and chop 3/4 of pie into 1" chunks. Allow ice cream to stand about 8 to 10 minutes to slightly soften. "Chunk up" ice cream into a large bowl. Gently fold in pie chunks until blended.
- To serve, scoop each serving into wine glasses or dessert bowls. Drizzle with caramel topping, and top with pecans.
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