The pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger combined.
Adding the ice cream.
Fully mixed.
Poured into the graham cracker crusts.
Spread evenly with a spatula.
Place into the freezer.
The trick with this recipe is to add the cream slightly softened, but not to let it get soupy. Just keep stirring until it's fully blended. It re-freezes much better if it doesn't liquify too much and makes for a much creamier pie. (And, this time I bought a 1.75 quart container of ice cream and prepared exactly as written).
I hope everyone had a wonderful Thanksgivine!
5 comments:
That's so funny because I am eating this RIGHT NOW. I made it for Thanksgiving. 1 for our house and 1 for the relatives. I didn't even get to try it fully done until just now because it was eaten so fast.
I didn't use ginger but I added vanilla.
It is so gooood!
Hmmm, interesting technique. I recently tried make pumpkin pie ice cream. Didn't exactly turn out the way I wanted it to. Maybe next time I'll make vanilla and then mix it in with the pumpkin and refreeze like you have done.
Thanks for the pictures! Wish I was eating some now!
Ok, I am coming clean. I am a total blog stalker. I have NO clue how I stumbled on your blog but I am hooked. I just wanted to let you know how much I enjoy your blog. (creepy, I know!) Have a happy holiday!
Is it bad that I would totally take a short cut during this season and just use pumpkin pie ice cream? Edy's makes a pretty good one. Off-season though, I'd probably have to do the pumpkin + vanilla ice cream thing. Ugh... so much work! lol ;)
I just started reading your blog and those desserts look delicious!
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