So I have one last pumpkin recipe for you today – at least for a while. Hope you non-pumpkin lovers can forgive me for so many pumpkin recipes in a row but if there was ever a pumpkin recipe to convert you to pumpkin today’s recipe for Pumpkin Pie Ice Cream may just be the one!
Jim and I had gone to a local hamburger place and they have seasonal flavored shakes and one of the flavors for this month was pumpkin. I fell in love and decided I wanted to recreate the flavor at home so I started experimenting. Four batches of ice cream later I think I found it. One of the batches ended up completely down the sink and the other two batches were worth at least a bowl before they went down the sink but today’s recipe for Pumpkin Pie Ice Cream was the winner!!
This recipe is made similar to the Maple Ice Cream I posted a few weeks ago where you temper your eggs. If you need more info on how to do that please check out the Maple Ice Cream Post.
Unlike the pumpkin milkshake we enjoyed I decided to add a little texture into the ice cream and something to make it seem more like pumpkin pie. I used some crumbled up oatmeal cookies from Trader Joes. You can use any brand of oatmeal cookies you’d like or you could even make your own using one of my favorite oatmeal cookie recipes. You could also use a gingersnap cookie or even graham crackers.
I experimented with using plain pumpkin with some seasoning and then using the pumpkin pie filling, the pumpkin that already has the spices mixed in.
The pumpkin pie filling version was the clear winner.
You mix up the ice cream according to the directions below and then put into your ice cream freezer. I use a table top 2 qt. Cuisinart Ice Cream Maker. Add the broken up cookies at the very end and stir in.
This ice cream would make a fabulous addition to your Thanksgiving dessert menu. It would be great just by itself or use a scoop of it on top of your pumpkin pie for a lot of pumpkin flavor!
I love the little bit of crunch of the oatmeal cookie in the ice cream.
Enjoy!
Leigh Anne
Pumpkin Pie Ice Cream
Ingredients
- 1 1/2 C heavy cream
- 1 C half and half
- 1/2 C packed brown sugar
- 1/2 C granulated sugar
- 1/8 tsp salt
- 4 egg yolks
- 1 C pumpkin pie filling
- 1 tsp vanilla extract
- 6 oatmeal cookies broken up
Instructions
- Heat cream, half and half, sugars and salt in a pan until sugars are dissolved.
- In another bowl mix the egg yolks.
- Slowly add in 1 C of hot mixture to temper egg yolks. Stir while adding.
- Put the egg mixture back into the bowl with the remaining hot mixture and stir.
- Place bowl into a pan of water or a double boiler and stir until thickened and mixture coats a spoon.
- Remove from heat and stir in pumpkin pie filling and vanilla.
- Pour through a mesh strainer and refrigerate until cold.
- Pour mixture into ice cream mixture and process until done.
- Stir in broken up cookies and place in freezer to harden up.
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Pumpkin pie ice cream is also fantastic with these cookies.
http://www.cooks.com/rec/view/0,1610,151191-234200,00.html
We like to make ice cream sandwiches out of them.
Love the idea of making an ice cream sandwich out of it – will have to try!! Thanks Cheryl.
I could devour that right now, but my husband is even more of a pumpkin ice cream lover!!!
You are killing me with all of your ice cream recipes Leigh Anne! I think I’ve pinned every single one, and if I try them all I’ll weigh 300 pounds. LOL!
I know – I have been on a total ice cream kick lately – one more to come before Christmas!!!
Oh my goodness… this looks AMAZING!! I love pumpkin ice cream 🙂 Beautiful photo’s too.
Is there any left? The soft ice cream store in Kenosha had pumpkin ice cream, also cinnamon ice cream, my favorites, and I looked forward to them every year.
Sorry – Jim finished it off last night but I”ve got some chocolate pie!
My favorite! I had a pumpkin smoothie with my grandmother yesterday. It just feels like the fall thing to do. Also, today I made Pumpkin cookies with penuche frosting. Yummy.
I am so making this to go along with our pies at Thanksgiving.
This is a “pumpkin pie” that I could eat!
Hello!
This sounds delicious!! I have a quick question, though….every time I make ice cream at home, there is an after taste, almost like a coating of a waxy/fatty texture. I’ve made ice cream a few times, each time it has the base of cream and eggs, and I have a Cuisinart ice cream maker…..I don’t know what I’m doing wrong 🙁
Do you have any thoughts?
Not sure. Would need to see the actual recipe.
I so badly want to make this recipe. Sounds delicious. I’m a little confused with the following instructions…”Put the egg mixture back into the bowl with the remaining egg yolks and stir.” Is there more than 4 egg yolks? I’d greatly appreciate clarification. Perhaps I’m reading this wrong. Thank you!!!
Sorry about that . it should say “with the remaining hot mixture and stir” I ‘ve fixed the recipe. Thanks for catching that. Enjoy the ice cream.
I haven’t made ice cream since this summer but that’ll change very soon!
We absolutely LOVE making homemade ice cream. This sounds like such a wonderful fall recipe to keep our ice cream maker from getting dusty as the weather gets a little more chlly. I shared it in my Pumpkin Round Up on my blog today! 🙂
Really cool way to use pumpkin. Looks delicious.
Wow, this looks great. I think I will make this for my Thanksgiving feast after all. One question, why do you need to use a double boiler/bowl over water method? When I watched a Cuisinart tutorial on youtube for making ice cream they just heat the cream/egg-custard mixer directly over the heat. Is this recipe specifically requiring a double boiler for some reason? Thanks!
There is less risk of burning it with a double boiler
Thank you for that tip. So I just made the ice cream and I can say it is AMAZING. Tastes just like a pumpkin pie. Hope my guests like it as much as I do. Thanks for the recipe!
Vanessa, I am so glad you loved it too!! It is one of my favorites.
This looks so yummy! Perfect for fall 🙂
Can’t wait to make this. I have one question.. You said add pumpkin pie filling… Is that not pure pumpkin purée ?
Can’t wait to post results on this recipe. Looks amazing.
I used pumpkin pie filling which you can buy in the can, not just plain pumpkin.
This looks amazing! Can we substitute full milk vice half and half?
Christine, Sure you could, might not be quite as rich but it should work just fine.
I’m not a fan of making ice cream using eggs. I know this limits what I can do, but I LOVE pumpkin. Do you have any ideas on how this might be made WITHOUT using eggs?
I think you could easily leave the eggs out, may just effect the texture a bit but shouldn’t effect the taste