Food

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

This time of year it’s all about the pumpkin, but sometimes there’s just a little TOO much leftover pumpkin pie after a big family dinner. I’m all about re-inventing ingredients and leftovers, but this half a pumpkin pie that was sitting in my fridge for days had me stumped… until my hubby suggested we transform it into a delicious pumpkin ice cream!

Ingredients

  1. Pumpkin Pie
  2. Vanilla Ice Cream (homemade or a good store bought)
  3. 3 Tablespoons of Maple Syrup
  4. Ice Cream Maker (but if you don’t have it, you can always mix by hand and refreeze)

We just let a vanilla ice cream we’d already made thaw a bit, added a few healthy slices of pumpkin pie. Since the pumpkin pie recipe we followed wasn’t super sweet, we added 3 tablespoons of maple syrup; maple syrup feels like fall to me, and it really works well with the pumpkin and vanilla flavors. We added a few extra handfuls of crust at the end of mixing to add some extra crunch. Top with some more crust crumbles and fresh grated cinnamon.

Pumpkin Pie Ice CreamPumpkin Pie Ice CreamPumpkin Pie Ice Cream
Pumpkin Pie Ice Cream

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