So, yes I realize that it's the middle of summer and yes, it's super hot out now, but I was craving a full on Thanksgiving dinner: Turkey, Stuffing, Mashed Potatoes, Gravy... the whole nine yards.
And, what's a Thanksgiving dinner without pumpkin pie? So, since it is summer after all, I decided to forgo the traditional pumpkin pie and make some easy homemade pumpkin pie ice cream and then put a scoop of it into store bought mini pie crusts and then finish it off with a dollop of whipped cream. All the taste of a slice of pumpkin pie with a cool twist. What a super yummy way to beat the heat!
what you put in it:
1 - 15 oz can pumpkin puree
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
a pinch of salt
8 mini graham cracker pie crusts (store bought or homemade)
how you make it:
Heat cream and sugars over medium-low heat, stirring frequently, until tiny bubbles form around edge of pan. Remove the pan from heat and stir until the sugar is dissolved. Cool to room temperature and then chill in the refrigerator for at least 15 minutes.
Place pumpkin, chilled cream mixture, cinnamon, nutmeg, cloves, ginger and the salt in a mixing bowl and beat with an electric mixer (I use my stand mixer) for 5 minutes on medium speed.
Pour pumpkin mixture into the bowl of an ice cream maker and freeze for 25 minutes (or freeze according to the manufacture's instructions). Scoop the ice cream into the pie crusts and place into the freezer until ready to eat. Top with a dollop of whipped cream.
**note - this ice cream gets pretty hard so you may want to let stand at room temperature for 10 minutes before serving**
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