Pumpkin Pie Ice Cream

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I have finally caved! My friend Carl likes to jest with my roomies that they are ‘basic’. Part of being basic is jumping on the pumpkin spice fallmania band wagon. He actually blames Starbuck’s Pumpkin Spice Latte advertisements for the colder Indiana weather.

I will confess, Carl does not consider me basic, and I truly would replace pumpkin with butternut squash any moment I can, but I do have some pumpkin soft spots (and I’m a fan of seasonal recipes, embrace the gourds and squashes!). However, I realize pumpkin is a bit of a phenomena. And so I aim to please the pumpkin lovers of the world. I actually liked at last week’s market I joked with one market-goer purchasing pumpkin no-bakes, about basicness and her defense was brilliant: it’s called being American. Take that Carl.

So I have decided to openly accept the season and feature some of my favorite pumpkin recipes EVER! And today I’m going to start it off with my very favorite. As fall is just beginning and the weather is only going to get colder, I thought if I did ice cream early in the season, it would be safe. Yep, pumpkin ice cream, featuring actual pumpkin pie pieces.

Pumpkin Pie Ice Cream

  • 2 cans coconut milk
  • 3/4 cup coconut sugar
  • 2 tsp pumpkin pie spice
  • 4 egg yolks
  • 1 cup pumpkin

Pumpkin Pie

  • 1/2 cup maple
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla
  • 1 1/2 cup pumpkin puree
  • 2 tbsp melted ghee
  • 1/2 cup almond flour
  • 1 tsp cinnamon
  • 1 1/2 cup coconut milk
  • 2 eggs
  • 1/4 cup coconut sugar

How to make it: For ice cream heat cream, coconut milk,  coconut sugar and spice in a saucepan until it is almost boiling. Reduce heat to low. Add eggs to the saucepan. Cook on low heat until it is slightly thickened. Add pumpkin and stir. Chill in the frig before placing in the freezer overnight (or in an ice cream machine. I like to put it through the food processor to make it creamy). For the pie: preheat oven to 350. Beat all of the ingredients in orange until smooth. Pour into a 9 inch pie pan (this made 2 pies!). Bake for 30 minutes or until a tooth pick comes out clean. I placed it in the freezer, cut it and folded that chunks into the ice cream after I processed it. There you have it, pumpkin ice cream!

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