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Being the Ice Cream Queen and all that, I tried for a pumpkin pie ice cream. It was OK, but it didn’t have the WOW factor. I keep running into the fact that I don’t like pumpkin…well, I thought I didn’t like pumpkin. Turns out it’s mostly the spices that generally go along with pumpkin that I don’t like! I’m all for bold flavors, but that pumpkin pie spice just kept taking over all my recipes! I dialed it back in this one and added more pumpkin than usual, and the result surprised me – in a very pleasant way. This Frozen Pumpkin Pie tastes just like what it sounds like – the inside of a pumpkin pie that has been frozen. Topped with some candied pecans, of course. I guess you could leave those off if you’re pressed for time. If you’re not careful, you might eat them before they make it to the pie. Be forewarned: this recipe calls for exactly 24 pecan halves, 3 for each piece, so if some are missing, either you can’t count or…yeah, we all know what happened. I’m watching you.
Part of the reason I decided to go the Frozen Pumpkin Pie route instead of ice cream is because I know some of you don’t have ice cream churns, but if you do have an ice cream churn and you want to turn this pie filling into ice cream – be my guest!
I recommend cutting this pie once it’s firm and freezing it in individual pieces for quick snacks and desserts. You can let the pieces thaw on the counter for awhile, or you can defrost them in the microwave for a few seconds. The longer the pie thaws, the creamier it is, so keep that in mind. I didn’t want to add any more cream because I like to be conscious of not overdoing the calories (even though I don’t count them), and since pumpkin is water based, the frozen pie benefits from ample thaw time.
Did you see Monday’s Apple Pie Baked Oatmeal post and video? I decided to use “In the Hall of the Mountain King” (Grieg) as my theme music in both videos because it so accurately represents my mood when I’m flying around the kitchen creating recipes. 😛
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
Need more yummy dessert ideas? Check out my cookbook, Necessary Food! My 2018 recipe calendar, Necessary Time, has several dessert recipes that you may enjoy as well – Fresh Strawberry Pie, Pecan Pie Ice Cream, and Peppermint Pudding Cake, for starters. Both of these products would make excellent Christmas gifts to give – or receive!
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- 24 pecan halves
- 1 T. butter
- THM Super Sweet Blend, salt, and black pepper (to taste)
- 1 (15 oz.) can plain pumpkin puree
- ⅔ c. cottage cheese
- ⅓ c. unsweetened almond milk
- 4-6 T. xylitol*
- 1 T. vegetable glycerin
- 1 tsp. each butter, maple, vanilla extracts
- ¾ tsp. pumpkin pie spice
- ⅛ tsp. salt
- 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder
- 2 T. unsweetened almond milk
- 1 tsp. plain gelatin
- 1 c. heavy whipping cream
- First, toast the pecans so they can cool down. Melt the butter in a skillet on the stovetop, then add the pecans and toast over medium-high heat until darker in color and fragrant. Sprinkle with Super Sweet Blend, salt, and pepper to taste. (I'm not joking about the pepper - it's good!) Set aside to cool.
- FOR THE FILLING:
- Blend the first section of ingredients in a blender until smooth. (I use this Vitamix.)
- Whisk the gelatin into the almond milk, then heat the mixture until it starts to bubble. (I do this in the microwave.)
- Add the gelatin mixture to the heavy whipping cream and immediately start beating with a hand mixer. Beat until stiff peaks form.
- Fold the pumpkin mixture into the whipped cream by hand with a spatula until uniform in color. Pour into an ungreased 9" pie plate and smooth the top. Top the pie with the cooled pecans, 3 halves to each piece. Cover and freeze the pie until firm, then serve. The pie will freeze solid if frozen for an extended period of time; in this case, let it thaw on the counter for 30 minutes before cutting. Let the pieces thaw a little longer for optimum texture (or nuke for a few seconds). I recommend cutting the whole pie and freezing leftovers in individual slices for quick snacks/desserts.
You can try omitting the vegetable glycerin if you don't have it, but I add it to all my frozen dessert recipes because it improves the texture so much! We buy this brand from Amazon.
Don't feel like making a pie? Try blending the pie filling ingredients all together in a blender - pumpkin, cream, heated gelatin mixture, and all - then churn in an automatic countertop ice cream churn.
Want better coverage from the pecans? Try chopping them before toasting.
NUTRITION (per serving): 207 calories, 16 g fat, 13 g carb., 2 g dietary fiber, 4 g protein (Carbs minus sugar alcohols, fiber, and glycerin: 4.5 g)