| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 15 servings |
Ingredients
- 2 cups pumpkin puree
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch salt
Instructions
- Whisk together the pumpkin puree, cream, milk, sugar, cinnamon, nutmeg and salt in a large bowl. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 115 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 1 g |
| Cholesterol | 23 mg |
| Sodium | 25 mg |
Reviews
This was so easy and delicious. Thanks GZ!
I followed the recipe exactly, and the proportions seem wrong, too much pumpkin compared to the dairy. It wasn’t creamy, and the pumpkin flavor was too strong.
Delicious and easy to make. No eggs so no cooking. Like frozen pumpkin pie-only better. Better than pie because it is refreshing after a heavy meal. We left out the nutmeg. I didn’t have whole milk so mixed 50% cream and 50% 1 % milk to make the one cup of whole milk. Makes a delicious pumpkin malt. Makes a delicious pumpkin ice cream pie. To make pie, pour directly from ice cream maker into a graham cracker or oreo pie shell. Then freeze until hard.
I have an ice cream maker that I seldom use because it seems like so much work to cook and chill the mixture the day before for only a quart of ice cream. I was excited about this recipe because it looked SO EASY and could be made THE SAME DAY!
I made a dairy-free version of this for my family, and it turned out great! My kids loved it, and even my dairy-loving ice cream aficionado husband loved it! THANK YOU FOR SHARING THIS MR. ZAKARIAN!
Here’s what I did to make it Dairy-Free:
2 1/4 cups pumpkin puree*
1 cup coconut milk, whipped with roughly 2 tbsp powdered sugar and 2 tsp vanilla** OR 1 cup coconut cream OR heavy cream substitute of choice
1 cup milk substitute (I used almond milk)
1 cup sugar
3/4 tsp pumpkin pie spice
Pinch Salt
*I didn’t measure the additional pumpkin puree, just sort of “eyeballed it.” But I believe the extra puree is what made this dairy-free version work. Add extra puree or milk substitute to thicken/thin the mix as needed.
Thank you chef Zakarian. This was easy to put together and the taste is wonderful. I just hope it makes it to Thanksgiving