This was excellent. While I was picking up ingredients I spotted ginger snaps and decided to use those as a crust instead. This was a LOT of filling, so I used a 9 x 13 pan instead of a pie plate. No one could wait until it thawed a bit - everyone dug in and devoured it. Fantastic dessert!
I have to upgrade my review to five stars. I made this pie twice for two family gatherings and both raved about it. The recipe calls for waaay too much ice cream- enough to make two pies. I just stored the extra ice cream mixture in a plastic container with a piece of waxed paper beneath the lid to stop ice crystals from forming. This pie makes great leftovers and the only hard part is transferring the pie without it melting. I recommend an ice chest or cold-thermal bag with ice packs. This is a sure-fire pie!
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8 oz Heavy Whipping cream
14 oz Sweetened Condensed Milk
3/4 cup Pumpkin Puree
1 tsp Pumpkin Pie Spice
1/2 tsp Vanilla
INSTRUCTIONS
READ MORE >>>>> NO CHURN EASY PUMPKIN PIE ICE CREAM @ savingdollarsandsense.com
NO CHURN EASY PUMPKIN PIE ICE CREAM
INGREDIENTS
8 oz Heavy Whipping cream
14 oz Sweetened Condensed Milk
3/4 cup Pumpkin Puree
1 tsp Pumpkin Pie Spice
1/2 tsp Vanilla
INSTRUCTIONS
- Whip the cream until stiff peaks form.
- Gradually add condensed milk while continuing to beat.
- Stir in the pumpkin, vanilla and spice.
- Freeze for at least 4 hours.
READ MORE >>>>> NO CHURN EASY PUMPKIN PIE ICE CREAM @ savingdollarsandsense.com
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