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- 2 cups heavy cream - 1 cup sweetened condensed milk - 1 cup pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - Optional garnishes: 1/2 cup crushed graham crackers, 1/4 cup chopped pecans To make No-Churn Pumpkin Pie Ice Cream, you need simple yet rich ingredients. The heavy cream gives a smooth texture. Sweetened condensed milk adds sweetness and creaminess. Pumpkin puree brings that classic fall flavor. Vanilla extract enhances the taste. Ground cinnamon, nutmeg, and ginger give warm spice notes. A pinch of salt balances the sweetness. If you want extra crunch and flavor, add crushed graham crackers and chopped pecans on top. These optional garnishes make the ice cream even more delightful. Gather these ingredients before you start. Trust me, having everything ready makes cooking fun and easy. Now, let’s get ready to make this dreamy fall treat! To start, grab a large mixing bowl. Pour in 2 cups of heavy cream. Use an electric mixer to whip it. Beat the cream for about 3-5 minutes. You want to see stiff peaks form. This means the cream holds its shape well. The stiff peaks give the ice cream a light and airy texture. Next, take another bowl. In this bowl, mix 1 cup of sweetened condensed milk with 1 cup of pumpkin puree. Add in 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Stir this mixture until it is smooth and well blended. This is where you get that classic pumpkin pie flavor. Now comes the fun part. Gently fold the whipped cream into the pumpkin mix. Do this in three additions. Be careful not to deflate the whipped cream. This keeps your ice cream fluffy and light. Fold until just combined and smooth. You want to retain that airy texture. Pour the mixed ingredients into a freezer-safe container. Smooth the top with a spatula to make it even. If you like, sprinkle crushed graham crackers and chopped pecans on top for extra flavor. Cover the container tightly with a lid or plastic wrap. Place it in the freezer. Let it freeze for at least 6 hours. For the best results, freeze it overnight. When you’re ready to serve, let it sit out for 5-10 minutes. This makes scooping easier. Enjoy your creamy, dreamy pumpkin pie ice cream! To keep your ice cream fluffy, the folding technique is key. After whipping the cream, you need to fold it into the pumpkin mix carefully. Use a spatula and scoop from the bottom up. This method helps trap air in the whipped cream. Avoid stirring too hard, as this will deflate the nice airy texture. Aim for a smooth blend without lumps. This step makes your ice cream light and creamy! Want to boost the flavor? Consider adding extra spices! A pinch of allspice or clove can add warmth. You might even try a splash of maple extract for a sweet twist. Mixing in some chopped dark chocolate can create a fun contrast with the pumpkin. Each addition gives you a chance to play with flavors. Taste as you go, and find what makes your taste buds dance! Serve your ice cream at the right temperature. Let it sit out for about 5-10 minutes before scooping. This short wait makes it easier to serve. For a beautiful presentation, use chilled bowls. Top each scoop with extra graham cracker crumbs or nuts. A drizzle of caramel sauce adds a lovely touch. These small details make your treat feel special and festive. {{image_2}} You can change up the flavor of your ice cream. Add in some chocolate chips for a sweet twist. They melt slightly and create a rich taste. You could also swirl in caramel for a decadent treat. Just drizzle it on top before freezing. These add-ins make your no-churn pumpkin pie ice cream even more fun. Want a dairy-free version? Use coconut cream instead of heavy cream. It gives a rich texture and flavor. For sweeteners, try maple syrup or agave. These options keep it sweet and tasty while making it suitable for different diets. Fall has so many flavors! You can make this ice cream unique by adding apple or maple. Mix in some applesauce for a fruity kick. This twist makes it feel festive and fresh. You could also try a little maple syrup for a warm, sweet taste. These changes let you enjoy the season in every scoop. You can store no-churn pumpkin pie ice cream in the freezer for up to two months. After that, it may lose its flavor and texture. For the best taste, eat it within a month. To soften your ice cream before serving, let it sit at room temperature for 5-10 minutes. This helps it become easier to scoop. You can also warm a spoon under hot water for a few seconds. This trick makes scooping smoother and quicker. Use an airtight container for storage. Glass or plastic containers work well. Make sure to cover the top with plastic wrap before sealing. This helps keep ice crystals from forming, keeping your ice cream creamy and fresh. Yes, you can. If you want a different flavor, use butternut squash puree. It has a similar taste and texture. You can also try sweet potato puree for a fun twist. Just make sure they are cooked and smooth. This keeps the ice cream creamy and tasty. It takes at least 6 hours to freeze the ice cream. For the best texture, freeze it overnight. This way, it becomes firm and easier to scoop. If you want a soft serve texture, freeze it for less time. You can check it after 4 hours if you’re in a hurry. Yes, you can switch out the heavy cream. Use coconut cream for a dairy-free option. Almond milk or oat milk can also work, but the ice cream will be less rich. For sweetened condensed milk, try using coconut sweetened condensed milk. It gives a nice flavor and keeps it creamy. This blog covered all you need for no-churn pumpkin pie ice cream. You learned the key ingredients, step-by-step instructions, and tips for the best texture and flavor. Variations and storage tips help you customize and keep your ice cream fresh. Remember, experimenting with flavors can make this treat even sweeter. Enjoy your ice cream any time, and share it with friends and family for a fun dessert that everyone will love!

No-Churn Pumpkin Pie Ice Cream

Indulge in the delightful flavors of fall with this easy No-Churn Pumpkin Pie Ice Cream recipe! Perfect for any occasion, this creamy treat combines heavy cream, pumpkin puree, and warm spices to create a heavenly dessert. Plus, it requires no ice cream maker! Explore the simple steps and impress your family and friends with your homemade dessert. Click through to uncover this delicious recipe and make your autumn even sweeter!
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Ingredients
  

2 cups heavy cream

1 cup sweetened condensed milk

1 cup pumpkin puree

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup crushed graham crackers (for garnish, optional)

1/4 cup chopped pecans (for garnish, optional)

Instructions
 

In a large mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form. This should take about 3-5 minutes.

    In another bowl, combine the sweetened condensed milk, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well blended.

      Gently fold the whipped cream into the pumpkin mixture in three additions, being careful not to deflate the whipped cream. Fold until just combined and smooth.

        Pour the mixture into a freezer-safe container. Use a spatula to smooth the top and make it nice and even.

          If desired, sprinkle the top with crushed graham crackers and chopped pecans for added texture and flavor.

            Cover the container tightly with a lid or plastic wrap and place it in the freezer.

              Freeze for at least 6 hours or until it is firm. For best results, let it freeze overnight.

                When ready to serve, allow the ice cream to sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.

                  Prep Time: 15 mins | Total Time: 6 hours 15 mins | Servings: 6-8

                    - Presentation Tips: Serve scoops of the ice cream in chilled bowls, topped with extra graham cracker crumbs or pecans, and a drizzle of caramel sauce for a festive touch.