Pumpkin Pie Ice Cream Recipe

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Ingredients:

Serving

Directions:

Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight.
Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	104.99 Kcal (440 kJ)
Calories from fat	66.97 Kcal
		% Daily Value*
Total Fat	7.44g	11%
Cholesterol	27.81mg	9%
Sodium	16.47mg	1%
Potassium	49.04mg	1%
Total Carbs	8.73g	3%
Sugars	7.63g	31%
Dietary Fiber	0.04g	0%
Protein	1.01g	2%
Vitamin C	0.4mg	1%
Calcium	40.7mg	4%

Amount Per 100 g
Calories	154.83 Kcal (648 kJ)
Calories from fat	98.77 Kcal
		% Daily Value*
Total Fat	10.97g	11%
Cholesterol	41.01mg	9%
Sodium	24.28mg	1%
Potassium	72.33mg	1%
Total Carbs	12.87g	3%
Sugars	11.26g	31%
Dietary Fiber	0.06g	0%
Protein	1.49g	2%
Vitamin C	0.6mg	1%
Iron	0.1mg	0%
Calcium	60mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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