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    You are in: Home / Recipes / Pumpkin Pie Ice Cream (No Egg Version) Recipe
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    Pumpkin Pie Ice Cream (No Egg Version)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    That Napa Chicken Ranch's Note:

    We love pumpkin pie and this recipe helps us get in just a little bit more! Try making a milkshake with the leftovers- or pack it into a baked pie crust for a special treat!

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    Units: US | Metric


    1. 1
      Place the canned pumpkin into a colander lined with cheesecloth or a large coffee filter over a bowl. Let it sit for at least 15 minutes to drain off the excess moisture.
    2. 2
      Over medium heat, cook the heavy cream and both sugars until small bubbles form around the edge of the pan, stirring often. Do not boil. Remove from heat and whisk until the sugar is dissolved. Let cool to room temperature.
    3. 3
      Beat drained pumpkin & the cream mixture together with an electric mixer until combined. Add the salt and the spices and continue beating on medium-high speed for 3 minutes, scraping sides often.
    4. 4
      Pour mixture into prepared ice cream machine. Process for 20 minutes, or following the manufacturer's recommendations for your machine.

    Ratings & Reviews:


    Nutritional Facts for Pumpkin Pie Ice Cream (No Egg Version)

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 324.7
    Calories from Fat 199
    Total Fat 22.1 g
    Saturated Fat 13.7 g
    Cholesterol 81.5 mg
    Sodium 221.0 mg
    Total Carbohydrate 32.3 g
    Dietary Fiber 0.6 g
    Sugars 26.5 g
    Protein 1.9 g

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