Pumpkin Pie Ice Cream and Pie Crust Bowls

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This No Churn Pumpkin Pie Ice Cream recipe with pie crust bowls is perfect for fall and is a fun alternative to pumpkin pie.

“This ice cream looks amazing..,Yummy…definitely craving a scoop right now!!”

yield: 5


Pumpkin Pie Ice Cream:
1 pint heavy whipping cream
14 oz can sweetened condensed milk
1 cup canned pumpkin
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves

Pie Crust Bowls:
1 pie crust
1/4 cup milk
1/4 cup cinnamon sugar


Pumpkin Pie Ice Cream:

  1. Start by whipping 1 pint of heavy cream until stiff peaks form.
  2. Gently stir in a 14 ounce can of sweetened condensed milk by hand.
  3. Gently stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger and ground cloves by hand.
  4. Spread into a loaf pan and tightly cover with plastic wrap. Freeze for 8 hours or overnight, until firm.

Pie Crust Bowls:

  1. 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.

Source: thegunnysack.com

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