Pumpkin pie ice cream

Fall in a pint.

You need

• 1/2 cup pumpkin purée
• 1/3 cup brown sugar
• 1 tsp pumpkin pie spice
• 1 tbsp vanilla instant pudding mix
• 3/4 cup whole milk
• 1/2 cup heavy cream

Steps

1. Whisk the pumpkin, sugar, spice and pudding mix.
2. Whisk in the milk and cream until smooth.
3. Pour into the pint (base closed).
4. Lid on. Freeze flat for 24 hours.
5. Press Scoop, then Ice Cream.
6. Take the pint out and scoop.

Tip: Top with crushed gingersnaps or a drizzle of caramel.

🌿 Make it healthier: Swap the heavy cream for 2% milk plus 2 tbsp dry milk powder; it stays creamy with about half the fat.

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