Easy Pumpkin Pie Ice Cream Recipes

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PUMPKIN ICE CREAM



Pumpkin Ice Cream image

Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.

Provided by IANKRIS

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 18

Number Of Ingredients 9

1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped pecans
½ gallon vanilla ice cream, softened
36 vanilla wafers

Steps:

  • In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
  • Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 36.3 g, Cholesterol 25.8 mg, Fat 13.3 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 213.9 mg, Sugar 24.6 g

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

A frozen pie using pumpkin and vanilla ice cream.

Provided by Nancy

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 10

1 ½ cups graham cracker crumbs
¼ cup margarine, melted
3 tablespoons white sugar
½ gallon vanilla ice cream, softened
1 cup canned pumpkin
½ cup packed brown sugar
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon orange juice

Steps:

  • To prepare crust, combine crumbs, sugar and margarine in a mixing bowl. Press mixture firmly into prepared pan.
  • Chill 1 hour or until firm. Or bake in a 375 degree F (190 degrees C) oven for 10 minutes or until edges are brown. Cool on rack before filling.
  • To prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice, and pour into crust. Freeze until ready to serve.

Nutrition Facts : Calories 465.8 calories, Carbohydrate 64.5 g, Cholesterol 58.1 mg, Fat 21.9 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 10.3 g, Sodium 344.4 mg, Sugar 52.2 g

HOMEMADE PUMPKIN ICE CREAM



Homemade Pumpkin Ice Cream image

Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1 quart.

Number Of Ingredients 8

2 cups heavy whipping cream
1-1/2 cups canned pumpkin
1 cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves

Steps:

  • In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 261 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

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

1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)
1 1/3 cups graham cracker crumbs
1/4 cup granulated sugar
3 cups Breyers Vanilla Ice Cream (they have a few varieties, including GF)
1 cup pumpkin puree
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
whipped cream or whipped topping for serving, optional

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 PIE (VERY EASY)



Pumpkin Pie Ice Cream Pie (Very Easy) image

Love, love, love this recipe! It has everything... fall pumpkin spice flavors, cool creamy ice cream, graham cracker crust, whipped cream and a drizzle of caramel on top, if you choose... what's not to like? And, best of all, you can have it together in a matter of minutes without a grocery list the length of your arm of...

Provided by Family Favorites

Categories     Other Desserts

Time 10m

Number Of Ingredients 6

1 qt vanilla ice cream or frozen yogurt, softened until almost soupy
1 c plain canned pumpkin (not pie filling)
1/4 c sugar
1/4 tsp cinnamon
1/4 tsp ginger
1 graham cracker pie crust, ready-made

Steps:

  • 1. As quick as 1,2,3 steps! Mix all ingredients by hand until incorporated.
  • 2. Pour into prepared graham cracker pie crust.
  • 3. Place in freezer to harden overnight. Done! Feel free to top with whipped cream, caramel ice cream topping, crushed Heath bars, whatever you enjoy. Guests always think that it's much more complicated than it is... it will be our little secret!

HOME



Home image

Categories     Frozen Treats

Yield 12

Number Of Ingredients 10

● 1 3/4 cups NESTLÉ® CARNATION® Evaporated Milk
●1 1/2 cups heavy cream
●3/4 cup granulated sugar
● 1 cup LIBBY'S® 100% Pure Pumpkin
●1 teaspoon vanilla extract
●3/4 teaspoon ground cinnamon
●1/2 teaspoon ground ginger
●1/4 teaspoon ground cloves
●1/4 teaspoon salt
●1/2 cup chopped graham crackers (optional)

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.

PUMPKIN ICE CREAM EASY 4 INGREDIENTS



Pumpkin Ice Cream Easy 4 Ingredients image

So yummy and a great way to great Vitamins A, C, and E and fiber into the family. You can use 2 teaspoons cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch ground cloves in place of the spices listed.

Provided by Rita1652

Categories     Ice Cream

Time 10m

Yield 12 serving(s)

Number Of Ingredients 4

1 1/2 quarts vanilla ice cream, softened
1 3/4 cups pumpkin puree
2 teaspoons pumpkin pie spice (don`t use last years buy fresh)
1/2 cup brown sugar

Steps:

  • Mix the pumpkin, spices and brown sugar together.
  • Fold in the softened ice cream.
  • Taste to adjust spices to your likings!
  • Freeze to desired consistency.

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

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

3 Heath candy bars (1.4 ounces each), crushed, divided
3 cups vanilla ice cream, softened, divided
1 chocolate crumb crust (9 inches)
1/2 cup canned pumpkin
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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.

PUMPKIN PIE ICE CREAM



Pumpkin Pie Ice Cream image

Provided by Food Network

Categories     dessert

Number Of Ingredients 10

4 cups half and half
2 cups heavy whipping cream
2 vanilla beans
1 1/2 cups white sugar
1/2 cup light brown sugar
7.5 oz canned pumpkin
1 tsp. nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

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.

PUMPKIN PIE ICE CREAM



Pumpkin Pie Ice Cream image

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

1 ½ cups whole milk
¾ cup brown sugar (can use coconut sugar)
1 ½ cups whipping cream
1 cup pumpkin puree
¼ cup maple syrup
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
1 store-bought pie crust (optional)

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

PUMPKIN ICE CREAM (NO EGGS)



Pumpkin Ice Cream (No Eggs) image

Pumpkin spice ice cream is a delightful Fall treat infused with warm spices and pumpkin flavor. It is a perfect Thanksgiving dessert and a Halloween treat for the kids. Check out this easy no-cook, no-egg, gluten-free pumpkin spice ice cream made at home in the ice cream maker.

Provided by Alpa Jain

Categories     Dessert

Time 8h30m

Number Of Ingredients 7

1 1/2 cup Heavy cream
3/4 cup Milk ((whole))
3/4 cup Organic cane sugar
1 pinch Salt
1 tsp Vanilla extract
1 cup Pumpkin puree
1 1/2 tsp Pumpkin spice

Steps:

  • In a mixing bowl, add milk, sugar, and a pinch of salt.
  • Whisk on low speed using the whisk attachment of a hand blender or stand mixer until all the sugar is dissolved.
  • Add pumpkin puree and pumpkin spice and continue blending on low speed until the puree gets mixed well.
  • Add vanilla extract and heavy cream.
  • Mix well with a spatula or a spoon (do not blend).
  • Chill the mixture in the fridge for about 2 hours.

Nutrition Facts : Calories 249 kcal, Carbohydrate 24 g, Protein 2 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 62 mg, Sodium 33 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 6 g, ServingSize 1 serving

EASY PUMPKIN PIE ICE CREAM



Easy Pumpkin Pie Ice Cream image

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

2 1/2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/2 cup canned pumpkin (not pumpkin pie filling)
1 pint vanilla ice cream, softened

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

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