I always do a pumpkin mouse pie for Thanksgiving, it's kinda like my thing. And in my days as a pastry chef with my own restaurant I made way too many of them. I like to say I bought my house with pumpkin mouse pies! But this year I wanted to come up with something a bit different and this is it. I tweaked this recipe for no-churn ice cream and gave it a pumpkin spin. Poured into a ginger-graham cracker crust and frozen it made the best, easiest, most differenter Turkeyday sweet ever!
It has all the elements of my signature dessert; pumpkin, because Thanksgiving, heavy cream, because umami, and graham cracker crust and spices because pumpkin. I realize this is a circular reference but cut it into 10ths or 12ths and everyone will be happy! Happy Thanksgiving!
pumpkin ice cream pie
1 can pumpkin
1/3 cup raw can sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 can sweetened condensed milk
1 cup heavy whipping cream
whipped cream (optional for garnish)
candied walnuts (optional for garnish)
In a large bowl whisk together pumpkin, sugar and spices. Add sweetened condensed milk and whisk to combine. Whip heavy cream to soft peaks and fold in to pumpkin mixture.
Pour mixture into prepared pie crust, cover and freeze for at least 5 hours, or overnight.