The Gourmet Mama

While tasting the pumpkin pie mixture that I was whipping up for a pie in October (for Canadian Thanksgiving), it occurred to me that this would be pretty awesome frozen. It took me another month to actually stop and make the ice cream, but it was every bit as good as I’d imagined, and then some!

The sour cream in this recipe keeps it from being too sickly sweet and gives it just the right amount of tang. The spices blend beautifully to create a rich mixture that is actually too much if you’re not careful. Small servings are the way to go with homemade pumpkin pie ice cream. This could be a novel alternative to the traditional pie this Thanksgiving.

Pumpkin Pie Ice Cream

Makes 1 L

3 c. pumpkin puree
1 1/4 c. sugar
1 c. milk
1 c. heavy cream
3 Tblsp. sour cream
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. allspice

In the blender, blend all ingredients until smooth. Pour into the freezing chamber of your ice cream maker and follow the instructions to freeze.