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 tsp. ground or freshly grated Nutmeg
1 tsp. ground Cinnamon

2 tsp. Real Vanilla
Pinch of Salt
1/2 c. Corn Syrup (or Honey, Maple Syrup or Agave Nector)

1 Pint Heavy or Whipping Cream
1 c. unsweetened Libby's Pumpkin

Blend togeter all ingredients in a large blender except Cream and Pumpkin
Then - 
Add and blend Cream.  Add and Blend Pumpkin
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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