This Easy Pumpkin Pie Ice Cream is a perfect way to get that creamy pumpkin flavor, and flaky cinnamon pie crust, all in one dessert recipe! After all, what's not to love about a delicious frosty treat over the holiday season?
What You'll Need
- 1 refrigerated pie crust (from a 14.1-ounce box)
- 2 teaspoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 (15-ounce) can pumpkin pie filling
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups cold heavy cream
- 1 cup chopped pecans
What to Do
- Preheat oven to 375 degrees F.
- Unroll pie crust and place it flat on a baking sheet. (No, we are not putting this in a pie plate, we are laying it flat.) In a small bowl, combine sugar and cinnamon; mix well. Sprinkle pie crust evenly with sugar mixture. Bake 12 to 14 minutes or until crust is golden; let cool, then coarsely crumble.
- Meanwhile, in a large bowl, combine pumpkin pie filling, condensed milk, vanilla, and salt; mix well. In another large bowl, with an electric mixer, beat heavy cream until stiff peaks form. Gently fold whipped cream into pumpkin pie mixture. Fold in pecans.
- Pour half the mixture into a 9- x 5-inch loaf pan. Sprinkle half the pie crust crumbles on top. Spoon remaining pumpkin pie mixture over crumbles. Cover and freeze 6 hours or until ice cream is solid. Serve with remaining pie crust crumbles on top.
To Fancy It Up:
- Right before serving, drizzle each dish with caramel syrup and sprinkle on even more pecans then dig in!
- If you can only find a 30oz can of pumpkin pie feeling, you can use half the can, or make a double batch! Enjoy!
- Like pumpkin? Try these pumpkin cupcakes!
