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
- Pumpkin Pie
- Vanilla Ice Cream (homemade or a good store bought)
- 3 Tablespoons of Maple Syrup
- 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.
