I feel that desserts get the short end of the stick at Thanksgiving. At least, they kinda get the cold shoulder from me.
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All about my adventures with cooking, crafts, and travel
I feel that desserts get the short end of the stick at Thanksgiving. At least, they kinda get the cold shoulder from me.
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I believe my spirit animal is the Canadian Goose.
They have this whole migration thing down. They are constantly seeking out warmer weather. I, like my brethren, love the warmer weather. I should craft my own plane to ride along side them so I can settle in with them in a prime spot. (Which reminds me of at Anna Paquin movie which makes me ball like a baby.)
Except I can’t do that because are assholes that crap everywhere and eww.
Anyway, in some attempts to embrace in inevitable cold, I’m trying to enjoy every that the season has to offer. I enjoy the things like leaf peeping, pumpkin carving, baking up a storm, eating an unacceptable quantity of hot Apple Cider Donuts, and of course, apple picking.
Basically making pie is a perfect fall activity. We have begun to clear the days/nights when keeping the oven on for 45-60 minutes for a pie was questionable. Like, how much more heat can I have in this house?! But now, the temps are pie perfect.
And pumpkin is such a great pie. A perfect fall pie.
One day I will make it completly from scratch but right now the only squashes in my oven are of the butternut, buttercup, acorn, and spaghetti. I have yet to roast up a sugar pumpkin but the problem with that is that canned pumpkin is so good. Just pop that sucker open and scoop it out. But, hmmm… I used to think that premade pie crusts were ah-maze, but now that I am making my own I have seen the light.
Until I get a sugar pumpkin to roast up, I will be whip up this canned classic. So while it isn’t exactly from scratch (my crust was homemade!!!) it was pretty dang good.
Makes 1 pie, 8 servings
Ingredients
Process
Slightly adapted from Libby’s
New England has the highest ice cream consumption per capita in the US. I’m still so shocked to hear that since I’d imagine some hot place like FL or TX would rain supreme. Why would someone want cold ice cream in the middle of winter is beyond me but we do it anyway. So making ice cream in the fall is nothing strange. A pumpkin pie ice cream make perfect sense and is sooo good.
This recipe is really simple but produces great results. The ice cream is creamy and tastes exactly like pumpkin pie. Exactly like pumpkin pie- from the puree and spices. I’m the first person to pick pumpkin pie over apple of pecan but I really enjoyed this. This is just like pumpkin pie a la mode- just combined.
I prefer soft serve ice cream which is why the photo at the top is horrible. Fresh from the ice cream maker is not that pretty. At least it tasted amazing.
adapted from Christie’s Corner
1 cup pumpkin puree 2 teaspoons vanilla extract 2 cups whipping cream 1 cup whole milk 1/2 cup sugar 2 tablespoons pumpkin pie spice pinch of saltCombine the pumpkin and vanilla extract in a large bowl. Gently heat the cream, milk, sugar, spices, and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan. Pour the milk mixture into the pumpkin, combine. Chill the mixture in the refrigerator until cold. Freeze in an ice cream maker according to manufacturer’s instructions
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