All the dreamy ingredients of pumpkin pie (even the crust!) are frozen into an ultra-creamy ice-cream treat that doesn’t require an ice cream maker or any churning.
| Level: | Easy |
| Total: | 3 hr 45 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 store-bought frozen pie shell
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
- One 15-ounce can pumpkin pie filling
- One 14-ounce can sweetened condensed milk (about 1 cup)
- Pinch fine salt
- 2 cups cold heavy cream
- Caramel sauce, for drizzling
Instructions
- Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
- Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
- Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 540 |
| Total Fat | 32 g |
| Saturated Fat | 19 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 6 g |
| Cholesterol | 80 mg |
| Sodium | 214 mg |
Reviews
Delicious! Easy to make!
I used Pumpkin puree and seasoned it with cloves, cinnamon, nutmeg and ginger. I used 1 2/3 of a 15oz can. I did add 1/3c sugar to the whipping cream. It was simple to do and so tasty even before I froze it. It was wonderful. The texture is a bit different than churned ice cream but no one complained.
Really good and super easy. I use pumpkin purée instead of pumping pie filling and no sugar. Not sure why the bad reviews.
This turned out pretty bad. Should not have ice cream in the title because it’s nothing like ice cream, more like frozen pumpkin pie. I ended up taking one bite and tossing it out.
Made this and am disappointed with the texture of the ice cream (I know it’s no churn but it isn’t ice creamy enough). The pumpkin pie filling is a bit overpowering too. It just tastes like creamier frozen pumpkin pie. I’d rather just eat real pumpkin pie with whipped cream.