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“I lightened this recipe from the original and cut calories in half, but not the flavor. It tastes like pumpkin pie without the crust. Sometimes I add a dollop of fat free Cool-Whip on top.”
READY IN:
4hrs 10mins
SERVES:
10
YIELD:
1 1/4 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, combine the milk and brown sugar.
  2. Cook over a medium heat about 5 minutes until bubbles form around the edges of the pan, stirring to dissolve sugar.
  3. In a small bowl beat the egg yolks and spices.
  4. Gradually whisk about 1/2 cup of the hot cream into the eggs and continue to whisk until smooth.
  5. Pour the egg mixture into the cream mixture into the pan.
  6. Cook and stir over medium heat until the mixture coats a metal spoon, 4-6 minutes.
  7. DO NOT BOIL.
  8. Stir in vanilla.
  9. Whisk the pumpkin into the egg mixture.
  10. Cover surface with plastic wrap to prevent a skin from forming and refrigerate until chilled, 3 hours or overnight.
  11. Pour the pumpkin custard into a 2 quart ice cream maker and freeze according to directions.
  12. Note: You can use canned pumpkin pie, just eliminate the spices.

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