Time 2h10m Yield 8 Number Of Ingredients 8 Steps:
Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust. Cover and freeze until firm, about 2 hours.
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.
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
Yield 12 Number Of Ingredients 10 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.
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.
Time 3h45m Yield 6 to 8 servings Number Of Ingredients 8 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.
Number Of Ingredients 10 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.
Time 1h Yield 16 Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften. In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells. Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.
Time 3h10m Yield 16 Number Of Ingredients 6 Steps:
In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.
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.
More about “pumpkin pie ice cream pie very easy recipes”
Time 5m Yield 1 pie Number Of Ingredients 5 Steps:
let ice cream soften slightly . spread evenly in pie crust. squeeze chocolate syrup over pie in a criss-cross motion . do the same with the caramel syrup in oppostie direction . sprinkle top of pie with the crushed candy topping . freeze until ready to serve . any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !
