Pumpkin Pie Ice Cream

Winter Luxury Pie Pumpkin in the middle and Connecticut Field Pumpkins on either side

I have these three gorgeous pumpkins just sitting on my counter begging to be used for something. Over the weekend we had guests visiting and I had it in my head to make a pumpkin pie for them but summer returned with a vengeance here with highs in the mid 80’s when in July our highs were only reaching the low 70’s (and sometimes only in the high 60’s) on most days and that completely took away any desire for pumpkin pie. So, instead, I got my creative juices flowing and devised this pumpkin pie “ice cream” using coconut milk (since our goats are not in milk right now, otherwise I’d have used their milk and cream..) and egg yolks as the base and it turned out so good that I’ve made five batches in the past week and all of our guests loved it 🙂

processing the winter luxury pie pumpkin

All you need do is whisk together in a bowl:

1 cup pumpkin puree (I roasted a homegrown “Winter Luxury” pie pumpkin, scooped out the flesh and pureed it in the food processor)

1 13.5 oz. can coconut milk, preferably organic, we buy this in bulk from Amazon Prime Subscribe and Save

5 egg yolks, I used yolks from our hens eggs of course 😀

1/2 cup raw sugar, preferably rapadura but demerara will do

2 tsp. vanilla extract

1 tsp. cinnamon

1 tsp. ground ginger (this may seem like a lot but I LOVE GINGER!)

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/4 tsp. hazelnut extract (totally optional, but I LOVE the taste of hazelnut with pumpkin 😀 )

Dump the mixture into your ice cream maker and process according to your maker’s instructions. Serve at once!

my ice cream maker, birthday gift from last year

churn churn churn

the finished product 😀