Saturday, November 20, 2021

Pumpkin Pie Ice Cream--No Churn. #Recipe @PegCochran #Thanksgiving

Last year we spent Thanksgiving alone but this year we will have company for which we are very grateful.  Our newly married daughter and her husband will be joining us for the first time as wife and husband (my daughter insists that wife come first!) They will bring their little rescue dog Ernie.  They absolutely dote on him and he was even at their wedding -- sort of.  Here's Ernie below.


I'm looking forward to all the delicious Thanksgiving dishes but I may not be able to wait to eat this pumpkin pie ice cream! I found the original recipe on the Food Network and ended up combining three recipes.  The Food Network one called for pumpkin pie filling, which our store did not have although they had hundreds of cans of pure pumpkin.  The second recipe used pumpkin puree but didn't have all the spices in it so I got the list of spices from another recipe!  I had a small spoonful this morning and it tastes just like creamy pumpkin pie!



1 frozen pie shell
1 tsp. sugar
1 14-ounce can sweetened condensed milk
1/2 cup unsweetened pumpkin puree
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground allspice
2 cups heavy cream


Place a 9x5x3 inch loaf pan in the freezer to chill.

Preheat oven, sprinkle pie shell with sugar and bake pie shell according to directions.  Let cool and then crumble into pieces, reserving one cup.


Thoroughly whisk together condensed milk, pumpkin puree and spices.


In the bowl of a mixer or with a handheld mixer, beat the heavy cream until stiff peaks form.


Add about 1/2 cup of the whipped cream to the pumpkin mixture and stir.  This will lighten the mixture.  Gently fold in the rest of the whipped cream.  


Pour half the mixture into the loaf pan and smooth.  Top with the crumbled pieces of pile shell (reserving that one cup) then top with remaining pumpkin mixture.


Cover with a piece of plastic wrap and freeze until firm.  It will take around four to five hours to freeze or it can be left in the freezer overnight.

Serve topped with some of the reserved pie crust and a drizzle of caramel sauce.


Happy Thanksgiving to you and yours! 




Barnes & Noble

A murder in her quaint British bookshop drops American Gothic novelist Penelope Parish into her deadliest caper yet.

Penelope Parish is ready to close the book on her amateur sleuthing—from now on, The Open Book’s writer-in-residence will be sticking to villains of the fictional variety while she puts the final touches on her new novel. But when an author is murdered inside the bookshop, all of Upper Chumley-on-Stoke goes on high alert.
Now it’s up to Pen and the quirky citizens of Chumley to stop a killer and protect the charming British town she’s begun to call home.

 Book #1


Barnes & Noble

    Book #2



  1. Such a clever twist Peg! Lottie says hello to Ernie!

  2. I scream for your Pumpkin Pie ice cream!!!!!

    Love pumpkin pie and ice cream, so thee marriage of both makes for true bliss. I will live happily ever after!!!

    Thank you so much for the recipe, which I will definitely try!


  3. That looks amazing! Thank you for the recipe,I will have to give it a try!


  4. Frozen pumpkin pie...sort of.
    Just the thing for the pumpkin pie lovers out there.