Best Pumpkin Eggnog Ice Cream Recipes

Eggnog Pumpkin Ice Cream Pie image

Provided by Lvs2Cook

Categories Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

20 gingersnaps, crushed (1 1/2 cups)
2 tablespoons butter, melted
1 pint eggnog ice cream or 1 pint vanilla ice cream, softened
1 cup pumpkin
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon rum or 1 tablespoon brandy
1 cup heavy cream (whipping)
whipped cream (for decoration)

Steps:

Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
Decorate with additional whipped cream if desired.

Nutrition Facts : Calories 281.9, Fat 15.7, SaturatedFat 9.1, Cholesterol 48.4, Sodium 146.4, Carbohydrate 34.1, Fiber 0.6, Sugar 22.5, Protein 1.8

Pumpkin Eggnog Ice Cream Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 5

16 oz. Eggnog
1 cup heavy cream
One 14-ounce can sweetened condensed milk
1/2 can Spided Pumpkin
1/4 tsp. freshly ground nutmeg

Steps:

Whisk together the ice cream ingredients in a large bowl. Make sure the sweetened condensed milk has been thoroughly mixed into the cream. Put the ice cream mix in your ice cream maker and freeze according to instructions. Freeze.