Pumpkin Ice Cream Recipe | Fall | Holiday Desserts

Serve this tasty homemade Pumpkin Ice Cream recipe to your family and guests for fall and winter holiday desserts.

Fall Desserts

Everyone enjoys decorating pumpkins for Halloween, they come in so many cute shapes and sizes ! We even enjoy roasting pumpkin seeds once the holiday is over.

Here's an easy recipe for Pumpkin Ice Cream that can be made in an ice cream machine. You can make your own squash or pumpkin puree or use canned pumpkin as the base.

When entertaining this Fall season, whether for Halloween parties, Thanksgiving or Christmas holiday, your festive table will be complete with this creamy sweet dessert flavored and flecked with cinnamon and nutmeg.

Easy clean-up with my handmade Kitchen Dishcloths from Moomettes Crochet Shop

Check out my Pumpkin Cream Cheese Bars recipe too!

Pumpkin Ice Cream Recipe

3/4 c. sugar
1 Container Evaporated Milk (canned, not sweetened condensed) (1-3/4 cups)
1-1/2 c. heavy cream
3/4 tsp. ground or freshly grated Nutmeg
3/4 tsp. ground Cinnamon
/2.2 tsp, ground ginger
1/4 tsp. ground cloves
(or a total of Pumpkin Pie Spice to equal the above spices)

1 tsp.pure vanilla extract
Pinch of Salt
1 c. Libby's Pumpkin Puree

1.2 c. crushed Graham Crackers (optional)

Combine ingedients except for Graham Crackers.

Over medium heat, combine in pot and simmer. Remove from heat and transfer mixture into a bowl in refrigerator to cool.

Pour mixture into an ice cream maker and freeze according to manufacturer's directions.

If you don't have an ice cream maker, place into a metal cake pan, cover with plastic wrap, and freeze until desired consistency. (About 4 hours). Remove, from freezer a bit ahead of time, and serve.

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Easy Soups to Make | Frugal Cheap Soup and Meal Ideas | Winter Soups

I've come up with a few different types of easy yummy Fall and Winter Soups to make that will appeal to many people and are relatively easy to prepare.

A lot people, me included at one time, are inclined to think that soup is rather a difficult dish to make. However I've discovered that this isn't the case, and that making soup can actually be really enjoyable and have a delicious result.

It's easy to make soup from leftovers - a favorite is Stuffed Peppers Soup, or Golumpki soup made from my leftover Lazy Golumpki stuffed cabbage casserole recipe. I've even turned leftover Pot Roast into a soup for lunch or dinner.

Easy Soups to Make

A Crockpot is my best friend for cooking Fall and Winter meals.

First, we have an old favorite of Crockpot Slow Cooker Leek and potato soup. There are two ways you can enjoy eating this, either cream, or not blended, and each way has its own distinct merits. If you blend it, you'll truly enjoy the soft texture that this technique creates and it looks wonderful as well, perfect for serving up at dinner parties, or even enjoying while chilling out sipping wine around the fireplace in winter or playing cribbage or your favorite family board games.

The ingredients also go very well when prepared as a cream soup too, so if you blend it, add in some of this and you'll have a meal of pure indulgence.

However you can also leave the soup unblended, allowing you to enjoy the textures of the leeks and the potatoes, as well as the broth it produces. This can be perfect for those cold winter nights when all you want is a hearty, warm dinner.

Homemade soups are always a great dish to bring for someone who's under the weather, has a new baby in the house, or loss of a family member. Ready-to-Serve, and bring along a gift-basket of colorful Handmade Dish Cloths from Moomettes Shops for easy kitchen clean-up.

Handmade Clay Orange Dish Cloths for Fall

Fall and Winter Vegetable Soups

Butternut squash soup can also be blended or not. The wonderful thing about butternut squash is that it's unusual yet yummy, and you can combine it with most of the same ingredients that you use to make leek and potato soup.

The basic principles of soup making are to chop up all the ingredients, saute them for around ten minutes and then add the stock. I like to use my homemade Chicken Stock from a roaster, or homemade scrappy veggie stock. When I don't make stock from scratch, I buy boxed Chicken Stock or Beef Stock from the grocery store, whatever is on sale.

Boil until the ingredients are cooked and semi-soft, season with salt and pepper, any of your favorite seasons to taste, and blend if you prefer.

Roasted Red Pepper soup or Tomato Soup is easy and satisfying! Serve with croutons or crackers and a artisan grilled cheese sandwich for lunch or dinner.

Traditional Cabbage Sauerkraut Kapusta Soup

Kapusta soup is yummy for Fall Oktoberfest, Christmas, Easter, or any winter day!

Search my blog for other soup favorite for all seasons!

Artisan bread is the perfect accompaniment to this type of dish, and the combination will satisfy you up, while making you feel warm and contented. Add some chunky homemade Sourdough bread, Dill Seed Onion bread or Ciabatta and sweet cream butter from Cabot in Vermont, and you'll have a meal to be proud to serve.

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Crock Pot Potato Leek Corn Chowder | Soup Recipe

Stay on track to achieve your weight management goals with Crock Pot Potato Leek Corn Chowder Soup. If in season, use fresh corn or canned kernel corn to help you They´re a terrific addition to any meal and a delicious way to achieve better health this year.

Crockpot Potato Leek Corn Chowder

Fresh corn in the summer is our favorite, especially when picked up at our local farmstand! Butter and Sugar variety starting in July in Connecticut is our corn of choice, and later in the summer Silver Queen is available.

I will buy fresh corn in bulk when on sale, cook it, shave it off the cob, and freeze for the winter. I will use the leftover cobs to make corn cob broth.

Winters can be especially hard on us here in New England and I've been putting my slow cooker crockpot to good use making crockpot freezer meals, soups, chowders and stews.

With the high cost of produce, I planted container garden vegetables and grew Leeks this summer. Preparing for winter, I harvested the Leeks which are part of the onion family, and flash froze them. Then I bagged using my FoodSaver, and froze them to use in skillet meal dishes, soups and stews.

A big part of enjoying healthier eating is buying healthier foods, and that means making smart choices where it matters most – at the supermarket. Choosing the freshest, healthiest foods is an important first step toward making healthy and delicious meals your whole family will love.

Be thrifty and frugal in the kitchen and stretch your food dollars by using leftovers for your family meals. Chicken can be used in a variety of ways. Mix it with rice to create a chicken casserole dish. Stir fry it with frozen vegetables and pasta. Make chicken salad for a light dinner on a busy night.

Other meats are just as versatile as chicken. Leftover beef roast can be used for stews and soups. Combine with egg noodles and sauce to create beef stroganoff. Slice thin and stir fry with vegetables for beef fajitas.

Easy kitchen cleaning with these crochet Handmade Dishcloths in my Moomettes Crochet Shop !

Check out my other delicious soup recipes here! You might enjoy our favorite Butternut Squash Soup recipe

Crockpot Leek, Potato and Corn Soup or Chowder

6 slices bacon, chopped
5 cups shredded frozen hash brown potatoes
3 leeks, white and light green parts only, cut into 3/4 inch dice pieces
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 can (about 14 ounces) reduced-sodium chicken broth
1 ribs celery, sliced
1 can (4 ounces) evaporated milk
1 package or can of corn, or a few cups of fresh corn from the cob (shaved)
1/2 cup sour cream

Cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp and browned. Remove with a slotted spoon and drain on paper towel-lined plate. (I choose to microwave my bacon rather than saute in skillet)

Set aside 2 Tbl. bacon. Combine remaining bacon, potatoes, leeks, corn, soup, broth, celery and evaporated milk in crock pot slow cooker. Cover and cook on LOW 6 to 7 hours. Stir in sour cream and serve, sprinkling each serving with reserved bacon.