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How to make it

  • Combine cream, milk and sugar, whisk until combined.
  • Add pumpkin pie filling to the cream mixture.
  • Add to ice cream maker, churn 20-25 minutes.
  • Spoon pumpkin pie ice cream into the graham cracker crust, smooth out and freeze for at least 3 hours.
  • Smooth out the pumpkin ice cream:
  • Whip cream with sugar and vanilla until stiff peaks are formed.
  • Once the pumpkin ice cream pie is frozen, cut into 8ths and top with whipped cream and maple syrup.
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Reviews & Comments 4

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  • 4czech 5 years ago
    Thanks for sharing. With the use of the graham crackers, you could technically call it pumpkin pie ice cream. I shall give this a try as the family adores anything pumpkin and this recipe would give our kitchen aid ice cream maker a good workout.
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    " It was excellent "
    annieamie ate it and said...
    Oh Mystic, thank you for finding a purpose for the 3 cans of pumpkin that are sitting in my kitchen cabinet! I love pumpkin ice cream and so does everyone in my family. Thank you for giving us a new dessert to try!
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  • tinymango 7 years ago
    i think it would be simpler and better tasting to make your own graham cracker crust at home. it might also be nice to cook the pumpkin ice cream mixture and add some eggs to it, to add a creaminess, a silky and custardy mouthfeel to the icecream. that would be ethereal. i like the concept of this recipe, though.
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  • babygurl04 7 years ago
    eww looks gordy
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