Saturday, November 13, 2010

Fall Pumpkin Ice Cream Pie


Fall Pumpkin Ice Cream Pie
Created by: MySweetCreations
Enjoy this fall spiced homemade pumpkin ice cream and graham cracker crust. You can top this with anyway you prefer. I have had tried this with chocolate and caramel sauces with whipped cream and chopped Reese’s Cup on top. You can keep it simple with whipped cream piped on, caramel sauce, and a sprinkle of cinnamon.

Ice Cream:

1 ½ Cups Heavy Cream
½ Cup Milk
½ Cup Sugar
1 Teaspoon Vanilla
1 Cup Canned Pumpkin
1 ¼ Teaspoons Ground Cinnamon
½ Teaspoon Nutmeg
¼ Teaspoon Ground Ginger
¼ Teaspoon Allspice
¾ Cup Powdered Sugar

Crust:

1 ½ Cups Graham Crackers, finely crushed
3 Tablespoons Butter, melted
2 Teaspoons Ground Cinnamon
Preheat oven to 400 degrees.

Topping:

1 Cup Whipped Cream
Caramel Sauce (optional)
Chocolate Sauce (optional)
Reeses Cups, chopped (optional)
Cinnamon (optional)


1.) Crush graham crackers until they are fine. Melt butter and mix the graham crackers and butter together until moistened. Add cinnamon and transfer into a springform pan. Pat the crust mixture firmly into the bottom of the pan. Bake 5 minutes and remove from the oven and allow to cool completely before using.

2.) Whisk together ice cream ingredients until well blended. Pour into ice cream maker and make according to directions of your maker. Once the ice cream is finished, remove from maker and transfer into a mixing bowl to mix in powdered sugar.

3.) Once the crust has completely cooled and the ice cream is finished, pour the ice cream mixture over the graham cracker crust in the springform pan. Freeze for 4 or more hours before serving.

**You can top this with anyway you prefer. I have had tried this with chocolate and caramel sauces with whipped cream and chopped Reese’s Cup on top. You can keep it simple with whipped cream piped on, caramel sauce, and a sprinkle of cinnamon. **

I will post photos tomorrow!

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