Fresh Pumpkin Pie Ice Cream Recipe| Heathy Halloween Food Ideas

My friends over at Whole Foods Market wanted a pumpkin recipe. In honor of fall starting today, this seemed like the perfect one. It is Halloween and Thanksgiving combined all into one with sprinkles on top…literally.

Heathy Halloween Food Ideas

Pumpkin Pie Ice Cream Recipe

1 sugar pie Pumpkin
2 Cups Cream
7/8 Cup packed Brown Sugar
5 Eggs, yolks
1 Teaspoon freshly grated Ginger
¾ Teaspoon ground Cinnamon
½ Teaspoon freshly ground Nutmeg
12 allspice berries
5 Cloves
3 cardamom pods, crushed
6 black Peppercorns
¼ Teaspoon Sea Salt
6″ of citrus peel
½ Vanilla Bean, seeded with pod

Yield: 1 quart
Total Time
6 hours, 40 minutes
Prep time
10 minutes
Inactive time
6 hours
Cook time
30 minutes
Oven Temperature: 400° F
Recipe Type:
Ice Cream
Main Ingredient:
Pumpkin Pie Ice Cream Recipe - Home Cooking

1. First of all, the pumpkin with no face just seems to be a very sad pumpkin. So, I ‘m going to do one on mine before I do anything else.

Ah, much better! If you are looking to cut one , check out my How-To pumpkin carving.

Homemade Pumpkin Ice Cream Recipe

2. Now, let’s cut this baby and half the seed of it ( except the seeds !) . You can go all Michael Myers on it and cut it off and on , but in fact , the two halves enough.

Check out my pumpkin seed recipes : Roasted Coffee & Chili seeds or seeds salted maple syrup .

Made with real pumpkin puree and select pie spices, our pumpkin ice cream is a bounty of fall flavor.

3. Place the pumpkin ( cut side down ) on a parchment -lined baking sheet and bake for 20 minutes in a preheated oven at 400 degrees. When it ? , It’s done , it will fork tender skin darkened , and all of this will look like a deflated balloon.

Made with real pumpkin puree and select pie spices, our pumpkin ice cream is a bounty of fall flavor.1

4. While this is going on, let’s start the custard is the basis for this ice cream. In a medium saucepan, combine 2 cups whipping cream , ¾ cup packed brown sugar , 1 teaspoon grated ginger , ¾ teaspoon ground cinnamon , ½ teaspoon nutmeg , allspice berries 12 , 5 cloves , 3 cardamom pods , 6 black peppercorns , 6 – inches citrus peel , 1/2 vanilla bean and pod , and ¼ teaspoon salt. Warm over medium heat for about 5 minutes, until the sugar is dissolved and bubbles form around the edges.

NOTE : Want a healthy ice cream? You can use milk, which is much lower in fat . However, while you can boil the hell out of the cream , the same can not be said of other dairy products. They will be curtailed . The solution is to prepare dairy products to lower the temperature of 180 ° or less.

Homemade Brand Ice Cream » Pumpkin Pie

5. In a small bowl, whisk together the egg yolks and remaining sugar ( two tablespoons) until they cream. Gradually whisk ½ cup of the hot cream mixture .

Homemade Brand Ice Cream » Pumpkin Pie1

6. Slowly add the egg mixture into the hot cream mixture . Now, this is where most of the ice cream -making goes wrong. While we have tempered the eggs , there is still room for error. So make sure that you are whisking the hot cream mixture while you add in the eggs … Slow!

7. Cook and stir the mixture over medium heat until the mixture thickens. Do not let it boil ! This should take about 5 minutes, and when it is ready , the mixture should be thick enough to coat the back of a spoon and leave a clear trail when a finger goes through it .

8. Pumpkin should be close to ready . If there is, remove it from the oven and let it cool enough to work . Clean the meat from the skin and run it throughout the food processor until super smooth.

9. Add 1 cup of cream of pumpkin in warm custard mixture and combine . Now Strain the mixture through a fine sieve into a bowl. This will remove all the spices plus what remains of the pumpkin .

A pumpkin spiced flavored ice cream treat with a vibrant burst of orange from fresh carrot juice.

10. Cover the bowl with plastic wrap to prevent a skin from forming and refrigerate , at least 3 hours.

A pumpkin spiced flavored ice cream treat with a vibrant burst of orange from fresh carrot juice.1

11. Add the pumpkin custard to your ice cream and process according to the manufacturers directions. Pack the ice cream in the freezer – safe container . Or there Cover and freeze until firm , at least 3 hours or up to 3 days before serving .

This recipe is made from fresh pumpkins, This recipe is made from fresh pumpkins,1

12. I served mine in a small carved pumpkin , but you do not have to do that . That’s a lot of work (and a little wasteful ) . It looks great , though! Especially with some sprinkles and whipped cream.

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About Ayesha Mailk

Ayesha Mailk is a freelance writer specializing in fashion and beauty. I always try give all the details and tips to my visitors when they browse my Blogs.You can follow me and find me on my.
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