Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Pumpkin juice is nothing very exceptional to Harry Potter lovers, but what about Pumpkin Pie Ice cream? Rich with the flavors of the favorite holiday dessert, this recipe is going to make you recall all of that amazing flavor in a cupful of goodness, any time of the year. Make this when you are feeling adventurous! Just like pumpkin pie this one is crying out for whipped cream – Eat Your Veg thinks that this vegetable ice cream recipe is perfect of vanilla whipped cream, to make it simple just use vanilla essence and add a few drops to your whipped cream dispenser.


1 cup pumpkin puree

1 teaspoon pumpkin pie spice

1/4th teaspoon salt

1½ cup heavy whipping cream

1 cup brown sugar

½ cup whole milk

3 egg yolks

1 teaspoon vanilla extract


At first, mix the brown sugar with the whipping cream and whole milk together. Slowly heat over medium-low temperature till the sugar dissolves. Take off the heat. Meanwhile, whisk the egg yolks thoroughly. Now, using a tablespoon, ladle one tablespoon of the hot cream into the egg yolks, whisking constantly, to raise the temperature of the eggs and then, add the egg mixture slowly to the cream and sugar mixture. Whisk briskly to not allow any curdling of the eggs. Return the pan to simmering heat, and stir briskly until the mixture is thick and coats your whisk. Remove from heat and stir in the pumpkin puree, pumpkin spice powder and vanilla extract. Pour this mixture in the ice cream churner, and churn according to the instructions till the ice cream is semi-solid. Freeze for 2-3 hours before consuming.  When you’re ready to go then use two cream chargers and pump up the vanilla whipped cream to top it all off!

Comments are closed.