Pumpkin Pie Ice Cream No Egg Version Recipes

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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

PUMPKIN GELATO



Pumpkin Gelato image

This is like an ice cream version of pumpkin pie, but lighter. No eggs are required, and you can use low-fat milk. The important thing to remember here is that if you use fresh pumpkin for the purée, it must be roasted until very soft in order for the purée to be extremely fine.

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 1h

Yield About five to six cups, serving 10

Number Of Ingredients 9

1 quart low-fat milk
1/2 cup unrefined brown (turbinado) sugar
1/4 cup honey
1 1/4 cups very finely blended pumpkin purée, canned or made from 1 1/4 pounds fresh (see below)
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves (less than 1/8 teaspoon)
1 teaspoon vanilla extract

Steps:

  • Combine the milk, sugar and honey in a large saucepan, and bring to a simmer. Remove from the heat, and stir until the sugar is completely dissolved. Transfer to a bowl, and whisk in the remaining ingredients. Allow to cool, then chill in the refrigerator. Alternatively, set the bowl inside a bowl of ice water to chill quickly.
  • Place a bowl or a container in your freezer. Freeze the pumpkin gelato mixture in an ice cream maker following the manufacturer's instructions. Scrape into the chilled bowl, and freeze for at least two hours before serving. If making this dish ahead, allow to soften for 15 to 30 minutes in the refrigerator before serving.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 45 milligrams, Sugar 23 grams, TransFat 0 grams

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

PUMPKIN PIE ICE CREAM



Pumpkin Pie Ice Cream image

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

1 cup pumpkin puree
⅔ cup white sugar
1 ½ teaspoons pumpkin pie spice
1 cup whole milk
2 cups heavy whipping cream
1 teaspoon vanilla extract

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 PIE ICE CREAM (NO EGG VERSION)



Pumpkin Pie Ice Cream (No Egg Version) image

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

1 (15 ounce) can pumpkin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

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 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 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.

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