3 Reviews

Well what an amazing recipe. Being Australian pumpkin pie is pretty rare, although not as rare as pumpkin in a can or 5% cream. I did have to mke my own pumpkin puree but that was no bitty and I had to use full strength cream but it was killer. I mean my four sons could not eat it fast enough... The biggest compliment was brain freezes all round....

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Stezza September 28, 2011

I made this recipe using manufacturing cream in place of 5% fat cream. Tripling the recipe approximately filled my ice cream freezer. For canned pumpkin I substituted pulp from 2 homegrown butternut squash. Added 1/2 cup chopped candied pecans. Served on a florentine garnished with whipped cream and more chopped pecans. Wonderfully spectacular!

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CAfarmer November 24, 2008

Sorta made this recipe with a friend of mine since she's the one with the ice cream maker & i"m the one with the available recipes! What can I say ~ If you're into the Great Pumpkin, THIS IS A REAL TREAT! Served it with either a drizzle of caramel syrup or a bit of chocolate (or both!), & it was OUTSTANDING! Thanks for sharing your recipe! {Tagged, made & reviewed just for the 'halibut']

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Sydney Mike November 20, 2008
Pumpkin Pie Ice Cream