Pumpkin Pie Ice Cream for November C.L.U.E.

Welcome to November C.L.U.E. as we start our holiday celebrations with a pie-theme.


This month my assignment was Christy at Confessions of a Culinary Diva.

I love Thanksgiving and sometimes I love to throw a twist on the typical traditional foods.   We have had spaghetti or lasagna before for a family Thanksgiving meal.  One year, my dad grilled steaks.   Most recently, I believe my family (after the Sis’s crew had eaten their fill of turkey at two other separate family functions) made “Super Bowl” sandwiches.  Even though I like to shake things up a bit when it comes to our Thanksgiving meal, I was all set to seek out a traditional pie recipe at Christy’s site.

Then I saw this.

Pumpkin Pie Ice Cream Sundaes from Eliot's Eats

Pumpkin Pie Ice Cream Sundaes from Eliot’s Eats


I love pie. I love pumpkin.  I love ice cream.  The perfect holiday treat for me was Christy’s Pumpkin Pie Ice Cream.

Pumpkin Pie Ice Cream Sundaes from Eliot's Eats

Seriously. This might be better than a traditional pie.


So, let’s get out the ice cream maker and have a frozen treat on the Thanksgiving dessert buffet this year.

Pumpkin Pie Ice Cream
ever so slightly adapted from Confessions of a Culinary Diva

5 egg yolks
1 t. pumpkin pie spice
½ c. brown sugar, divided
2 c. egg nog (pumpkin egg nog if you can get it)
½ c. 2% milk
½ t. kosher salt
2 c. pumpkin puree (or 15 oz can pumpkin)
1 t. pure vanilla extract

In a medium size, heat-proof bowl, whisk the yolks, pumpkin pie spice, and half of the brown sugar. Set aside.

In a heavy saucepan stir together the egg nog, milk, pumpkin, vanilla, salt and remaining brown sugar over medium-high heat until the mixture starts to simmer. When mixture starts simmering, reduce heat to medium.

Gradually start tempering egg mixture with hot milk mixture by adding approximately ½ cup full of milk mixture while whisking until you have added most of the  milk mixture.

Return milk-egg mixture back to saucepan, and cook carefully over medium heat constantly, until it is thickened and coats the back of a spatula. (You should be able to run your finger across the spatula and leave a clear path.)

Strain ice cream mixture through a fine-mesh strainer and refrigerate overnight.

Once cool,  place into ice-cream maker. Follow manufacturer’s directions.

Serve on its own or make pumpkin pie sundaes.  (See below.)

I could not find pumpkin egg nog, which was the ingredient that inspired Christy to make this fall delight, so I used regular egg nog.  I also used pumpkin pie spice instead of the 1/2 t. of cinnamon and ginger that she originally used.   For Christy’s original recipe, click here.

Pumpkin Pie Ice Cream Sundaes from Eliot's Eats

We’re all set for Thanksgiving ’round here!

Christy describes this recipe as “a great ice cream that is ideal for Southern California residents who want all the glory of Autumn foods when it is still 90 degrees and sunny out, or those who just love ice cream any time of the year. It has a rich flavor profile, and tastes like pumpkin pie.”   Truly, this tastes exactly like pumpkin pie, just a bit chillier.

Now, for the pièce de résistance, use this frozen treat to make pumpkin pie sundaes.  Simply dish out the ice cream, sprinkle with crushed graham crackers and top with whipped cream.

Oh, my!

Thank you, thank you, Christy, for a new holiday favorite!   Please check out the other C.L.U.E. bloggers to see the other pie inspirations for this month.

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