All the flavor of pumpkin pie in a cold cream treat. Make some pumpkin pie ice-cream for the pumpkin pie lovers in your life!

Well after months of odd behavior, my oven finally died. On Thanksgiving morning. I set it to preheat for the turkey and it just shut down and wouldn’t start again.

So we had a slow cooker turkey this year. It didn’t look great but it tasted fine.  Fortunately, I baked the pumpkin pie early. So we had out pumpkin pie but no apple pie this year. My neighbors let me bake our rolls in their oven.

The thing about pies is my kids don’t like the crust. They love my pie crust if I cut it into strips and top it with cinnamon sugar before baking on a cookie sheet. But the second I make it into a pie, they won’t eat it.

It’s a bit discouraging because I make good pie crust.

This year, I cooked some of my pumpkin pie filling in ramekins and baked them. The kids liked that so maybe I’ll just bake up ramekins of pumpkin pie filling next year.

I had plenty of pumpkin but with no oven, I couldn’t make more pumpkin pie. I decided to make some pumpkin pie ice-cream instead.

This ice-cream starts out with a custard so there are no raw eggs. Because the custard is hot, you also have to cool the mixture before churning. You can speed this up by putting the pumpkin and heavy cream in the refrigerator so they’re cold when you add them to the custard.

My kids liked the flavor of this ice-cream and I took some over to the neighbors who let me use their oven for the rolls. They loved it and asked to keep the rest. How could I refuse when they let me use their oven on Thanksgiving day?

Yield: 1 quart of ice-cream

Pumpkin Pie Ice-Cream

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Pumpkin pie in ice-cream form.

Ingredients

• 2 cups whole milk
• 3 egg yolks
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/8 teaspoon cloves
• 1 cup whipping cream
• 1 15-ounce can pumpkin

Instructions

1. Whisk the milk, egg yolks and sugar together in a 3 quart saucepan. Cook over medium high heat, stirring constantly, until the mixture thickens (about 8 minutes). Do not boil. If the mixture gets too hot, you'll get a grainy texture.
2. Add all the spices and then mix in the cream and pumpkin.
3. If necessary, refrigerate until cool enough to churn.
4. Churn according to manufacture directions then freeze until solid (or serve soft).

Nutrition Information:

Yield:

8

Serving Size:

1/2 cup
Amount Per Serving: Calories: 244 Total Fat: 14g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 109mg Sodium: 38mg Carbohydrates: 26g Fiber: 1g Sugar: 24g Protein: 4g

Nutrition information is provided as a guideline only. Please consult a dietitian if you have specific dietary requirements.

Looking for more delicious pumpkin treats? Try these.

Pumpkin Snickerdoodle Cookies

Pumpkin Spice Cream Puffs

Frosted Pumpkin Cake Cookies

Kahlua Cream Pumpkin Spice Torte