Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Combine
Pumpkin Purée (1 can)
,
Sweetened Condensed Milk (2 cans)
,
Pumpkin Pie Spice (6 g)
,
Bourbon Vanilla Extract (30 mL)
, and
Kosher Salt (3 g)
in a large bowl. Whisk to combine.
Step 2
In a separate bowl, whip the
Heavy Cream (480 mL)
until stiff peaks form. You can do this by hand or you can use a hand mixer or stand mixer.
Step 3
With a whisk or spatula, gently fold the whipped cream into the pumpkin & condensed milk mixture. Doing this in batches will help the whipped cream incorporate evenly without deflating the mixture too much. Whisk until smooth.
Step 4
Transfer the mixture to a freezer-proof container and seal the top with plastic film. Freeze the mixture until firm, at least 6 hours or overnight.
Step 5
While the ice cream freezes, pre-heat the oven to 400 degrees F (200 degrees C).
Step 6
Brush the
Pie Crust (1)
with some heavy cream. Mix the
Granulated Sugar (4 g)
and
Ground Cinnamon (as needed)
together and sprinkle the pie shell evenly with the cinnamon-sugar mixture. Bake until the crust is golden brown, 15-18 minutes. Set aside to cool.
Step 7
When the pie crust has completely cooled, crumble the pie crust into pieces and reserve
Step 8
Serve with a drizzle of
Caramel Sauce (to taste)
and the reserved pie crust pieces.
