Elizabeth Lampman Pumpkin Pie Ice Cream
Pumpkin Pie is one of my favourite desserts. This is a fun and dairy-free Pumpkin Pie Ice Cream recipe served in flaky pastry bowls. You won't believe how perfectly creamy and delicious this ice cream is. I can guarantee you will be blown over by just how reminiscent this cold treat is of actual pumpkin pie.
2 cans (400 mL each) Thai Kitchen Premium Coconut Milk
1 cup (250 mL) pumpkin purée
½ cup (125 mL) Billy Bee Honey
1 tbsp (15 mL) Club House Pure Vanilla Extract
1 ½ tsp (7 mL) Club House Ground Cinnamon
½ tsp (2 mL) Club House Ground Nutmeg
½ tsp (2 mL) Club House Ground Ginger
¼ tsp (1 mL) Club House Ground Cloves
For the bowls:
2 9-in (23 cm) pie crusts
4 tbsp (60 mL) McCormick Gourmet Sugar Cinnamon
Combine all main ingredients in a blender until smooth.
Pour the mixture into a loaf pan and freeze for 3 hours.
Scrape out the mixture from the pan and place back in the blender until smooth and creamy.
Smooth the mixture back into the loaf pan and place in the freezer for another 3 hours to set.
Preheat oven to 375°F (190°C).
Cut 4-in (10 cm) circles out of the pie crust dough with a round cookie cutter or cup/mug.
Spray the bottom-side of a muffin tin with cooking spray.
Wrap the pastry dough around each inverted muffin cavity, prick the tops of each with the tines of a fork and sprinkle with a little cinnamon-sugar.
Bake for 10-11 minutes and cool completely, then carefully remove from the muffin tin.
Fill pastry bowls with scoops of pumpkin ice cream and serve.