Pumpkin Pie is a crowd favourite and this delicious No-Churn Pumpkin Spice Ice Cream is served in flaky pastry bowls. This cold treat is perfectly creamy and tastes just like pumpkin pie.
Pumpkin Pie Ice Cream
Prep Time: 20 minutes | Cook Time: 5 minutes | Makes: 6 servings
Ingredients:
- 2 Cups Whipping Cream
- 1 Can Sweetened Condensed Milk
- 1 cup (237 mL) Pumpkin Puree
- 1 tbsp (15 mL) Pure Vanilla Extract
- 1½ teaspoons (7 mL) Ground Cinnamon
- ½ teaspoon (2 mL) Ground Nutmeg
- ½ teaspoon (2 mL) Ground Ginger
- ¼ teaspoon (2 mL) Ground Cloves
For the bowls:
- 2 9” (23 cm) Pie Crusts
- 4 Tbsp (60 mL) Cinnamon-Sugar
Instructions:
1. Whip cream in a mixing bowl with a stand or hand held mixer until it forms stiff peaks.
2. Pour the remaining ingredients into the mixing bowl and mix on low until well combined.
3. Pour the mixture into a loaf pan and cover with tinfoil and freeze 6+ hours.
4. Preheat oven to 375°F (190°C).
5. Cut 4” (10 cm) circles out of the pie crust dough with a round cookie cutter or cup/mug.
6. Spray the bottom of a muffin tin with cooking spray.
7. Wrap the pastry dough around each inverted muffin cavity and prick the tops of each with the tines of a fork and sprinkle with a little cinnamon-sugar.
8. Bake for about 5 minutes until shells are lightly golden brown and cool completely, then carefully remove from the muffin tin.
9. Scoop ice cream into pie shell bowls, serve with whipped cream and caramel sauce, if desired.
Pumpkin Pie Ice Cream
Pumpkin Pie is a crowd favourite and this is a fun, dairy-free, Pumpkin Pie Ice Cream served in flaky pastry bowls. This cold treat is perfectly creamy and reminiscent of actual pumpkin pie.
Ingredients
- 2 Cups Whipping Cream
- 1 Can Sweetened Condensed Milk
- 1 cup Pumpkin Puree, 237 mL
- 1 tbsp Pure Vanilla Extract, 15 mL
- 1½ teaspoons Ground Cinnamon, 7 mL
- ½ teaspoon Ground Nutmeg, 2 mL
- ½ teaspoon Ground Ginger, 2 mL
- ¼ teaspoon Ground Cloves, 2 mL
For the bowls
- 2 9 ” Pie Crusts, 23 cm
- 4 Tbsp Cinnamon-Sugar, 60 mL
Instructions
- 1. Whip cream in a mixing bowl with a stand or hand held mixer until it forms stiff peaks.
- 2. Pour the remaining ingredients into the mixing bowl and mix on low until well combined.
- 3. Pour the mixture into a loaf pan and cover with tinfoil and freeze 6+ hours.
- 4. Preheat oven to 375°F (190°C).
- 5. Cut 4” (10 cm) circles out of the pie crust dough with a round cookie cutter or cup/mug.
- 6. Spray the bottom of a muffin tin with cooking spray.
- 7. Wrap the pastry dough around each inverted muffin cavity and prick the tops of each with the tines of a fork and sprinkle with a little cinnamon-sugar.
- 8. Bake for about 5 minutes until shells are lightly golden brown and cool completely, then carefully remove from the muffin tin.
- 9. Scoop ice cream into pie shell bowls, serve with whipped cream and caramel sauce, if desired.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Disclosure: This post is sponsored by Thai Kitchen Canada. Recipe creations and opinions are genuine and my own.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Victoria Ess
Saturday 30th of May 2015
That presentation is beautiful! I really want to serve this at my next get together!
E
Saturday 14th of March 2015
This looks so appetizing -- I've never made ice cream with coconut milk, but there's a first time for everything! And pumpkin is one of my favourite flavours!
Stephanie LaPlante
Thursday 29th of January 2015
This sounds so delicious!!!!!!
Elva Roberts
Tuesday 27th of January 2015
Thank you for this Pumpkin Pie Ice Cream Recipe. My husband loves anything pumpkin and I think he would love this recipe.
Miz Helen
Monday 26th of January 2015
What a special treat, this looks delicious. Thanks so much for sharing with Full Plate Thursday and have a great week. Come Back Soon! Miz Helen