With an estimated 50 million pumpkin pies served each year during Thanksgiving, the star of autumn has a very special place in every American’s heart.
I have quickly fell in love with this “fall in a spoon” dessert, when my sister-in-law introduced me to it during my first thanksgiving in America.
Brazilians commonly use pumpkin in savory dishes, mostly in stews. To realize that this spectacular ingredient could be used in dessert form was like opening a brand new door to my world.
Making the top of my list, this pie is simple and easy to make, it has a creamy texture and sometimes making it crustless is even better. This holiday food tradition can also be interpreted in many different ways, one of the ones I was most curious to try was pumpkin pie ice cream, and I am so glad I did it.
I used the LIBBY’S recipe found on the back of every label of the pumpkin can to make my crust less pumpkin pie. This recipe has been around since 1950 and it is super easy to make.
Taken from LIBBY’S
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
Homemade Ice Cream
Adapted from David Leboviz The Perfect Scoop
- 1 cup whole milk
- A pinch of salt
- 1/2 cup sugar
- 2 cups heavy cream
- 5 large egg yolks
1. Warm the milk, salt, and sugar in a saucepan. Do not boil it.
2. Set up an ice bath by placing a smaller bowl into a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks and gradually pour some of the warm milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly until the custard thickens enough to coat the spatula.
5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
6. Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
When your ice cream is almost ready, add the pieces of the very cold pumpkin pie and let your ice cream maker mix everything until well combined. Freeze the ice cream in an plastic sealed container.
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