Sunday, October 14, 2012

Hello Pumpkin! Time for Fall Baking!

Even though in Florida we get about forty two seconds of Fall total, it is my favorite season. I love decorating the house with all my harvest goodies...I almost have as much as I do for Christmas! And when the humidity leaves the air (the Floridian way of describing Fall), it is time to start thinking of upping your ante in the kitchen. The excuse that it is too hot is no longer relevant and its time to bake!

Pumpkin ice cream is one of my favorites! This no-bake easy Pumpkin Ice Cream Pie gives you a chance hang on to the little summer that we have left. 


Pumpkin Ice Cream Pie

 

Ingredients

1 cup canned pumpkin
1/2 cup packed brown sugar 
1 teaspoon Spice Islands Cinnamon, Ground Saigon*
1/2 teaspoon Spice Islands Ginger, Ground *
1/4 teaspoon Spice Islands Nutmeg, Ground 
1 quart vanilla ice cream, softened 
1 prepared pie crust, pastry or graham cracker 

Directions 
Mix pumpkin, brown sugar, ginger, cinnamon, and nutmeg in a large bowl. Fold in softened ice cream. Pour mixture into crust. Freeze until firm, a few hours or overnight. Remove from freezer 15 minutes before serving.

TIP: 2 teaspoons of pumpkin pie spice can be substituted for the ginger, cinnamon, and nutmeg

Spice Islands are one of my favorite lines of spices. They have a crazy great variety and a fun interactive website that integrates social media platforms with each spice. They also have a ton of recipes that go with each spice. Pin It
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