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Pumpkin Ice Cream Recipe
Pumpkin Ice Cream Recipe photo by Taste of Home

Pumpkin Ice Cream Recipe

Publisher Photo
This recipe is a good way to use up your homegrown pumpkin. Or feel free to substitute canned pumpkin for the fresh.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings

Ingredients

  • 1 cup canned pumpkin
  • 1/4 teaspoon pumpkin pie spice
  • 1 quart vanilla ice cream, softened
  • Gingersnaps, optional

Nutritional Facts

1 serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 39 mg cholesterol, 72 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired. Yield: 4-6 servings.
Originally published as Pumpkin Ice Cream in Country Woman September/October 1995, p37

Nutritional Facts

1 serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 39 mg cholesterol, 72 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pumpkin Ice Cream

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 11, 2014

"this is an awesome recipe! I made it for a practical at school and the examiner absolutely loved it! gonna be making pumpkin ice cream a lot from now on"

MY REVIEW
Reviewed Jul. 16, 2012

"I made this a couple of times for group projects where I had worked. Very original and unique idea and flavor....even those skeptical of the pumpkin flavor in the ice cream really liked it."

MY REVIEW
Reviewed Jun. 22, 2011

"i really loved this. thank you for sharing this recipe!"

MY REVIEW
Reviewed Oct. 2, 2009

"I think I may use this for my next outing! It will be really useful for people who like ice cream."

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