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This Pumpkin Ice Cream Pie sits on a gingerbread crust and is topped with a layer of cinnamon-flavored whipped cream. Serve with shards of pepita brittle and drizzled caramel sauce for final journey enjoyment!
I do know what you’re considering, and I’m going to forestall the issue and ask the query myself: who of their right concepts posts a pumpkin recipe in Would possibly? MAY!
Let me reply that by pointing to the big knot on my head the place a giant Tupperware of frozen pumpkin puree purchased proper right here flying out of my tragically overstuffed freezer and punched me contained in the cranium.
It’s like this. I truly like a discount, so I all the time purchase the big cans of pumpkin as quickly as they go on sale inside the autumn…even though each pumpkin recipe ever solely appears to name for 1 cup of puree, and the remainder of the puree all the time finally ends up sitting in my fridge, rising a furry beard, till I’m sufficiently grossed out and shamed into tossing it.
After seeing this wasteful cycle play out many instances, I acquired clever and began freezing my leftover puree, so instead of neglecting it contained in the fridge, I’d neglect it contained in the freezer. All was going based on plan, till the Good Pumpkin Assault of 2012 occurred.
So I made a decision to defrost it and put it to good use. Calendar month be damned. And that, my associates, is how this Pumpkin Ice Cream Pie recipe purchased proper right here to be.
In my security, I attempted to maintain up factors semi-seasonal by pairing the pumpkin with ice cream instead of, say, baked apples and cider. The result’s a surprising warm-weather pie with a contact of cold-weather model, fantastic for these in-between months. Inside the event you’re like me, and you end up craving pumpkin bread at inappropriate occasions, this would possibly merely be the correct dessert to tide you over till fall comes as quickly as further and also you would possibly eat pumpkin EVERYTHING.
The best half about this pie is that it’s fairly low-fuss. The recipe requires ready vanilla ice cream, so though you can be formidable and make your non-public, I gained’t current the side-eye inside the event you resolve to take the straightforward technique and simply purchase a carton of ice cream. Combine the pumpkin puree with some cream and some spices, swirl it into softened ice cream, and voila: you have received gotten a semi-homemade dessert that will make Sandra Lee jealous.
I topped my pie with a layer of cinnamon-flavored whipped cream and shards of pepita brittle. I take into account the candied pumpkin seeds add a pleasant crunch to the mushy pie, nonetheless you possibly can all the time extreme it with plain pumpkin seeds, a drizzle of chocolate, or a spoonful of heat caramel sauce.
Blueberry Ice Cream Pie
This Blueberry Ice Cream Pie is superbly creamy and piled excessive with updated, juicy blueberries nestled correct proper right into a flippantly spiced crust.
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Strawberry Lemonade Ice Cream Pie
This Strawberry Lemonade Ice Cream Pie is an easy summer season season dessert the entire household will love! It’s splendidly fruity, refreshingly tangy, and simple to throw collectively utilizing just some components!
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To make the crust:
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Preheat the oven to 350 ranges F. Spray a 9-inch springform pan with nonstick cooking spray. Place the gingersnap cookies in a meals processor and mix till they’re superb crumbs. (Alternately, you possibly can put them in a large zip-top plastic bag and crush them with a rolling pin till they’re superb crumbs.)
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Mix the crumbs, sugar, cinnamon, and melted butter in a bowl, and stir them collectively till every issue is well-blended and the crumbs are the consistency of moist sand. Press the crumbs into the underside and up the perimeters of the pan. Bake the shell at 350 for about 10-12 minutes, till it’s aromatic and simply begins to get golden brown all through the perimeters. Let the crust cool completely.
To make the filling:
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Take the ice cream out of the freezer and let it sit at room temperature till it’s mushy nonetheless not melted. (This took about half-hour in my cool-ish kitchen.) Inside the event you don’t wish to attend, it’s also doable to soften it in 10-second intervals contained in the microwave.
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Whereas the ice cream is softening, mix the pumpkin puree, the brown sugar, the cream, the vanilla, and the entire spices in a large bowl. Whisk them collectively till easy. When the ice cream is mushy, add it to the bowl with the pumpkin combination and stir till they begin to embrace. Cease while you nonetheless have distinctive swirls—you do NOT wish to completely mix them!
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Scrape the swirled pumpkin-vanilla ice cream into the baked shell and unfold it into a great layer. Press cling wrap on extreme and place it contained in the freezer to firm up, for not decrease than 4 hours or in a single day.
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I uncover the pie is a little bit of bit exhausting straight from the freezer, so I favor to advocate eradicating it from the freezer about half-hour before serving time and defending it contained in the fridge till you could be able to slice and eat it. This model it will nonetheless be chilly and protect its kind, nonetheless it gained’t be rock-hard and icy.
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To serve, beat collectively the cream, sugar, and cinnamon till firm peaks kind. Extreme the pie with the whipped cream and, optionally, pepita brittle. It is usually fantastic with caramel sauce.
To make the pepita brittle:
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Toss the pepitas and spices collectively in a small bowl. Cowl a baking sheet with foil sprayed with nonstick cooking spray, or with a nonstick silicone liner.
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Mix the sugar, water, and lightweight corn syrup collectively in a small saucepan over medium-high warmth. Stir till the sugar dissolves, then brush down the perimeters of the pan with a moist pastry brush to forestall sugar crystals from forming. Insert a sweet thermometer.
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Put collectively dinner the sugar syrup, with out stirring, till it’s aromatic and a darkish amber coloration, about 340-350 ranges F. Watch it rigorously within the route of the best, as a result of it would most likely rapidly burn.
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As rapidly as on the appropriate temperature, take away the pan from the warmth and stir contained in the spices and nuts and the butter. Stir till every issue is well-mixed, then pour it out onto the ready baking sheet. Unfold the brittle in as skinny a layer as attainable, and let it set at room temperature to harden. As rapidly as set, break into small shards and use as garnish.
Our recipes are developed utilizing weight measurements, and we terribly advocate utilizing a kitchen scale for baking each time attainable. Nevertheless, inside the event you choose to make the most of cups, quantity measurements are outfitted as correctly. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when talking about weight, so don’t be involved if the measurements don’t match this system.
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Serving: 10g | Energy: 459kcal | Carbohydrates: 62g | Protein: 3g | Fats: 23g | Saturated Fats: 12g | Ldl ldl ldl cholesterol: 60mg | Sodium: 182mg | Potassium: 244mg | Fiber: 2g | Sugar: 46g | Vitamin A: 7285IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2.6mg
