331377 pumpkin pie ice cream egg version Recipes

canned solid-pack pumpkin (about a 15-oz can), heavy cream, eggs, light brown sugar, ground cinnamon, ground ginger, ground allspice, freshly grated nutmeg, well-chilled heavy cream, superfine granulated sugar, sour cream, unflavored gelatin (about 1 1/2 envelopes), cold water, egg whites (if egg safety is a problem in your area, substitute 2 tbsp plus 2 tsp powdered ), garnish: ground cinnamon and a 3-inch cinnamon stick

poundcake mix, eggs, pumpkin puree, canned, baking soda, pumpkin pie spice, cream cheese, softened, margarine, vanilla extract, powdered sugar

pumpkin puree, half-and-half, sugar, pumpkin pie spice, cinnamon, eggs, yellow cake mix, melted butter

ice cream, reduced-fat milk, half-and-half, granulated sugar, egg yolks, brown sugar corn syrup, brown sugar, cornstarch, salt, half-and-half, reduced-fat milk, egg yolks, chopped pecans, toasted, butter, softened, vanilla extract, refrigerated pie dough (optional)

vanilla ice cream and orange sherbet blend, slightly softened, orange candy coating disks, pretzel sticks, halved

pumpkin pie filling, vanilla ice cream, brown sugar, butter, graham cracker pie crust (9-inch)

margarine, melted, gingersnap cookies, crushed, pumpkin, vanilla ice cream, softened, powdered sugar, pumpkin pie spice

low-fat vanilla ice cream, refrigerated pie dough, cooked mashed sweet potatoes, cooled, brown sugar, pumpkin pie spice

vanilla low-fat ice cream, refrigerated pie dough (such as pillsbury ), mashed cooked sweet potatoes, cooled, brown sugar, pumpkin pie spice

pumpkin pie filling, chopped pecans, toasted, sugar, vanilla extract, vanilla ice cream, softened

pumpkin pie smoothie, canned pumpkin, banana, frozen, ground flax seeds, kefir or plain yogurt, cinnamon , ice cubes for desired thickness.

gingersnap cookies, crushed , about 25 cookies, sugar, butter, melted, vanilla ice cream, canned pumpkin, brown sugar, vanilla, nutmeg, ground ginger, walnuts

halloween oreo cookies, divided, butter, melted, sugar, vanilla ice cream, softened, thawed cool whip, assorted halloween candy , colored sprinkles and cake decorator gel for decorating, chocolate ice cream, softened

cream cheese, softened, icing sugar, canned pumpkin, sour cream, cinnamon, pumpkin pie spice, ginger

margarine, melted, crushed gingersnap cookies, sugar, pumpkin, vanilla ice cream, softened, powdered sugar, pumpkin pie spice, salt, vanilla, cool whip, thawed

butter, pumpkin, vanilla ice cream, nilla vanilla wafer cookies, nutmeg, ginger, cinnamon

pumpkin puree (fresh or canned ), fat free greek yogurt (i use plain , you could use vanilla or low fat if you wish), scoop vanilla protein powder (i use a 100 calorie powder), unsweetened vanilla almond milk, chia seeds, cinnamon, pumpkin pie spice, vanilla extract, artificial sweetener, of your choice (i used 1/2 packet of stevia ), ice cubes

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).