It’s officially pumpkin spice season, and pumpkins are popping up everywhere on our shelves at Brookshire’s. There are so many ways to get your pumpkin fix. From pumpkin cream cakes and pumpkin pie to pumpkin spice lattes and pumpkin craft beers, there are so many ways to enjoy the wonderful flavor of pumpkin this fall season.
What could be better than two of my favorite desserts in one: pumpkin pie and ice cream, oh my! This recipe for pumpkin ice cream pie is the perfect dessert for your holiday gatherings or just to keep for you to enjoy!
Pumpkin Ice Cream Pie
Prep Time: 30 minutes, plus chilling
Freeze Time: 4 hours
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
1 cup sugar
5 egg yolks
3 tsp vanilla extract, divided
2 cups Brookshire’s Whole Milk
4 whole cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
3/4 cup heavy cream
1 (15 oz) can pumpkin puree
hot fudge, for garnish
Preheat oven to 350° F. Combine graham cracker crumbs, 1/2 cup sugar and 1/2 cup melted butter in a bowl; stir until evenly combined. Press into bottom and sides of 9-inch, deep-dish pie plate. Bake for 10 minutes or until crust is lightly browned at the edges. Let cool completely.
Whisk together 1 cup sugar, egg yolks and 1 teaspoon vanilla extract in 4-quart saucepan. Stir in milk, cloves, cinnamon and nutmeg; whisk until smooth. Place over medium heat. Cook, stirring often, until thickened and mixture coats the back of the spoon. Pour through a fine strainer into a bowl. Stir in cream, 2 teaspoons vanilla extract and pumpkin puree. Let cool, and then refrigerate until chilled. Process in ice cream maker according to manufacturer’s instructions.
Transfer ice cream to pie crust, smoothing top with a rubber spatula. Freeze for 4 hours or until set. Garnish with hot fudge sauce.
Nutritional Information: Calories Per Serving: 377, Fat: 18 g (10 g Saturated Fat), Cholesterol: 147 mg, Sodium: 245 mg, Carbohydrates: 51 g, Fiber: 3 g, Protein: 5 g.
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