How about a different take on traditional pumpkin pie this Thanksgiving?
Why not Pumpkin Pie Ice Cream?
You will need:
- 1 1/2 Cups of Milk
- 1 Cup Brown Sugar
- 2 TBS Molasses
- 1 3/4 Cups Pureed Pumpkin
- 1 1/2 TSP Cinnamon
- 1 TSP Ginger
- 1/4 TSP Nutmeg
- 2 1/2 Cups Heavy Cream
- 1 TSP Vanilla
- 1 Cup Crumbled Ginger Cookies
Blend the milk, brown sugar and molasses in a mixer.
…then add the remaining ingredients. Especially the pure vanilla extract. Got ours in Mexico.
Blend on low, just until everything is well mixed.
Then pour your ice cream mixture into an electric ice cream maker.
Oh yeah. We got an ice cream maker. Cuisinart
This is the second time we’ve used it………(It’s louder than Hades)
After about 30 minutes in the mixer, the ice cream has the consistency of a Wendy’s Frosty.
At this point I add a cup of crumbled ginger cookies. I use Pepperidge Farm Ginger Men, my brother Josh’s favorite when we were kids.
I transfer my ice cream to a large Tupperware and fold in the cookies.
Freeze in the freezer for a few hours……..just until firm.
Then scoop it up and serve it.
The final touches?
Whipped cream – Because, after all, it’s just like pumpkin pie,
A light dusting of Gingermen crumbs – Just love those little guys
and here’s the best part; a few pepitas (toasted pumpkin seeds) – as a nod to the greatest food on the planet…….Tex-Mex.