Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups whole milk
  • ¾ cup brown sugar (can use coconut sugar)
  • 1 ½ cups whipping cream
  • 1 cup pumpkin puree
  • ¼ cup maple syrup
  • 2 teaspoons vanilla
  • 2 teaspoons pumpkin pie spice
  • 1 store-bought pie crust (optional)

Instruction

  • Gently warm the milk over medium heat in a medium-sized pot over medium heat. When it starts to steam, remove the pot from the heat. Whisk the brown sugar into the milk until it dissolves.
  • Add the rest of the ingredients into the pot and stir well.
  • Put the pot into your fridge until it is cold.
  • If using the optional pie crust, bake it first then let it cool completely. Break it into bite-sized pieces and reserve a handful to sprinkle on top of the ice cream.
  • Pour the ice cream into your ice cream maker and let it churn until it is soft-set – usually about 20 minutes. Add the pie crust pieces to your ice cream maker and let them get mixed into the ice cream. Transfer the ice cream to a freezer-proof container, sprinkle the reserved handful of pie crust pieces over the top, and freeze for at least 2 hours.