No-Churn Pumpkin Pie Ice Cream Sundaes

A big reward for hardly any effort, these no-churn pumpkin pie ice cream sundaes are the perfect simple and delicious dessert for your Thanksgiving table.

Total Time

6hr 35min

5.0

1 Rating

Author: Ful-Filled

Servings:

Ingredients

•

1 can
(15 oz)

Pumpkin Purée

•

2 cans
(14 oz)

Sweetened Condensed Milk

•

Frozen Pie Crust

•

1 tsp

Granulated Sugar

•

1/4 tsp

Simply Organic Cinnamon, Ground

•

2 Tbsp

Bourbon Vanilla Extract

•

1 Tbsp

Pumpkin Pie Spice

•

1/2 tsp

Kosher Salt

•

2 cups

Heavy Cream

•

to taste

Caramel Sauce

Cooking Instructions

Combine Pumpkin Purée (1 can) , Sweetened Condensed Milk (2 cans) , Pumpkin Pie Spice (1 Tbsp) , Bourbon Vanilla Extract (2 Tbsp) , and Kosher Salt (1/2 tsp) in a large bowl. Whisk to combine.

In a separate bowl, whip the Heavy Cream (2 cups) until stiff peaks form. You can do this by hand or you can use a hand mixer or stand mixer.

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.

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.

While the ice cream freezes, pre-heat the oven to 400 degrees F (200 degrees C).

Brush the Pie Crust (1) with some heavy cream. Mix the Granulated Sugar (1 tsp) and Simply Organic Cinnamon, Ground (1/4 tsp) 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.

When the pie crust has completely cooled, crumble the pie crust into pieces and reserve

Serve with a drizzle of Caramel Sauce (to taste) and the reserved pie crust pieces.

Nutrition Per Serving

CALORIES

875

FAT

46.1 g

PROTEIN

12.1 g

CARBS

101.8 g