Pumpkin Pie Ice Cream #SundaySupper

Pumpkin Pie Ice Cream is a creamy treat that perfect for fall!  This no-churn ice cream recipe is a great break from traditional pumpkin spice recipes. 

Pumpkin Pie Ice Cream in a bowl ready to eat!

I couldn’t believe how easy it was to make ice cream. No fancy equipment just start with 2 simple ingredients and then add from there. I’ve always wanted to try my own so I thought for Fall some pumpkin ice cream would be perfect.  Even better, pumpkin pie ice cream.

Even though Friday was officially the beginning of Fall ice cream really is in order since this week has been H-O-T!  I’m talking like almost 90 degrees.  It’s a little odd to see the leaves falling when you are staring at them from inside because you want to be close to the A/C.  Not complaining though because Michigan winters are so long that I will take every last bit of Summer I can get.  So now let’s cool off with some pumpkin pie ice cream, shall we?

Is no-churn ice cream at home? Yes!

  • Start with just two ingredients:  heavy whipping cream and sweetened condensed milk.
  • Don’t have a Kitchen Aid mixer?  A handheld electric mixer works just as well!
  • Add nuts, fruit, candy pieces, chocolate chunks…anything you like to make a no-churn dessert at home the whole family will love.

 

Pumpkin Pie Ice Cream in a load pan ready to be scooped and ate!

How to make Pumpkin Pie Ice Cream:

Using a mixer, either stand or handheld, whip the whipping cream for around 5 minutes until peaks form.  With it still going add the can of sweetened condensed milk.

Finally add the pumpkin, vanilla and pumpkin spice.  That’s it!  Turn off the mixer and get ready to add the cookies.

In a Ziploc bag crush up the cookies or graham crackers whatever your using.  Not too fine though.  Add 3/4 of the cup of crushed cookies into the filling.

Place into a loaf pan, it worked perfect and didn’t take up too much room in my freezer.  Now put the rest of the cookies on top.

The Pumpkin Pie Ice Cream with bunny graham crackers to the side.

Into the freezer, this pumpkin pie ice cream goes.  It needs at least 6 hours if not overnight.  I got too tempted and tried it after about 4 hours and it was not done–but it tasted good like pudding just not like ice cream.  Once it’s set, delicious.

And here you are…..

Pumpkin Pie Ice Cream in a load pan ready to be scooped and ate!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Cookie crust adapted from Celebrating Sweets.

Thank you to this weeks Sunday Supper host.  Check out all of the other pumpkin recipes to get you through Fall.

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Pumpkin Pie Ice Cream | Bottom Left of the Mitten #icecream #nochurn #pumpkin
Print Recipe
Pumpkin Pie Ice Cream
Love pumpkin pie? Love ice cream? Try this no churn pumpkin pie ice cream that has all the pumpkin spice flavors of Fall in a cool treat.
Pumpkin Pie Ice Cream | Bottom Left of the Mitten
Course Dessert
Cuisine Ice Cream
Prep Time 5 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine Ice Cream
Prep Time 5 minutes
Servings
servings
Ingredients
Pumpkin Pie Ice Cream | Bottom Left of the Mitten
Instructions
  1. Using a mixer, either stand or handheld, whip the whipping cream for around 5 minutes until peaks form. With it still going add the can of sweetened condensed milk. Finally add the pumpkin, vanilla and pumpkin spice.
  2. In a ziploc bag crush up the cookies or graham crackers whatever your using. Add 3/4 of the cup of crushed cookies into the filling. Place into a loaf pan.Finally put the rest of the cookies on top.
  3. Place into the freezer for 6 hours to overnight. Enjoy!
Recipe Notes

Tips & Variations:

  • The ice cream needs to set up in the refrigerator from at least 6 hours, if not overnight. 

Butterscotch Bottom Pumpkin Spice Cheesecake

This quick No-Bake Cheesecake is perfect for fall.  Pumpkin spice filling is layered over a melted butterscotch bottom and graham cracker crust. Butterscotch Bottom Pumpkin Spice Cheesecake is the easy dessert you’ve been looking for.

A Butterscotch Bottom Pumpkin Spice Cheesecake in a pie plate ready to eat!

I’ve been seeing pumpkin spice recipes all Pinterest so that means that fall is within our reach.  So I thought I better get on it~introducing my Butterscotch Bottom Pumpkin Spice Cheesecake!  Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans.  Is there anything better than candied pecans on pie?

I’ll be honest, I’m not much a baker.  While it’s a goal I’ve set for myself over the next year I’m not quite there so when I make a dessert it has to be a quick and most likely no bake.  Since most pumpkin recipes are baked pies, cookies and cakes I had to be creative and pull from  recipes that I’ve already made and reinvent it.  Bingo! My Chocolate Bottom Strawberry Cheesecake is a no-bake dessert that can easily be updated with pumpkin flavor.

How to make Candied Pecans or the topping:

Before we get to the video, I made some candied pecans for the top of this pie.  I made these prior to the video and they are not included so quickly let me tell you how.  Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar  Add butter to the pan and begin to melt, add pecans and brown sugar.  Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize.  Take off heat and pour on a piece of wax paper on a pan.  Let cool while you make the pie.

Cooked candied pecans on a piece of parchment paper.

How to make Butterscotch Bottom Pumpkin Spice Cheesecake {VIDEO}:

Now on to the video.  *Part way through the video the lens sadly got splattered & I didn’t realize it!  This is my 2nd video so I am kind of glad it happened so I can be a little more cautious next time!

Just a few easy steps and then in to the refrigerator to set.

Tips & Variations for Butterscotch Bottom Pumpkin Spice Cheesecake:

  • Not a fan of butterscotch? Swap out for chocolate chips or just omit entirely.
  • Only like a ‘little’ pumpkin spice taste?  Feel free to half or even quarter the pumpkin spice mix to adjust for your taste.

And here you are…….

A slice of Butterscotch Bottom Pumpkin Spice Cheesecake on a plate ready to eat!

 From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Introducing my Butterscotch Bottom Pumpkin Spice Cheesecake! Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans. A quick no-bake dessert that is perfect for Fall from Bottom Left of the Mitten
Print Recipe
Butterscotch Bottom Pumpkin Spice Cheesecake
A quick no-bake Butterscotch Bottom Pumpkin Spice Cheesecake is perfect for Fall. Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans.
Butterscotch Bottom Pumpkin Spice Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Fall Food, No Bake
Prep Time 10 minutes
Passive Time 6 hours
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Course Dessert
Cuisine Cake, Fall Food, No Bake
Prep Time 10 minutes
Passive Time 6 hours
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Butterscotch Bottom Pumpkin Spice Cheesecake | Bottom Left of the Mitten
Instructions
Candied Pecans
  1. Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar Add butter to the pan and begin to melt, add pecans and brown sugar. Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize. Take off heat and pour on a piece of wax paper on a pan. Let cool while you make the pie.
Graham Cracker Crust
  1. Crush crackers in a ziploc bag. Add sugar. Pour in greased pie pan. Add melted butter. Mix and form as crust in pie pan.
Butterscotch Bottom
  1. Add butterscotch chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Stir until well combined. Pour onto the top of prepared crust.
Pumpkin Spice Cheesecake
  1. In a bowl combine jello, milk, pumpkin, pumpkin pie spice and vanilla. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
Topping
  1. Top with candied pecans and 1/4 cup butterscotch chips.
  2. Refrigerate for 2-6 hours.
  3. Cut into 8 pieces. Enjoy!

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