Mini Pumpkin Ice Cream Pies with Fudge Sauce

mini pumpkin ice cream pies with chocolate fudge sauce

Right now is an awkward time in Las Vegas because it’s still 90 degrees, but I’m seeing fall foods and decor everywhere! Since it feels weird to be baking pumpkin bread and pies while it’s still so warm, I decided to make pumpkin ice cream instead! This recipe is from Molly Moon’s, which is my favorite ice cream spot in Seattle. I picked up their cookbook last time I was there because it has so many great recipes divided by seasons and it’s a super cute addition to my bookshelf. I love collecting books that have some personal significance (you can also buy it here). Her pumpkin recipe did not disappoint! Even my husband loved it and he can be a little weary of my pumpkin creations (in all fairness there are a lot this time of year, so even I start to get burned out on them). In addition to pumpkin, it also calls for ground cloves, nutmeg and cinnamon, so it is very flavorful! I decided to make some mini pies with it, which was really simple—just drop a scoop into a pre-made graham cracker crust and then drizzle it with hot fudge sauce. You could also make one big pie, which I planned to do as well, but I broke the crust… oops! Hope you guys enjoy the recipe :)

mini pumpkin ice cream pies with chocolate fudge sauce

mini pumpkin ice cream pies with chocolate fudge sauce

mini pumpkin ice cream pies with chocolate fudge sauce

mini pumpkin ice cream pies with chocolate fudge sauce

mini pumpkin ice cream pies with chocolate fudge sauce

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Mini Pumpkin Ice Cream Pies

These mini pumpkin ice cream pies are a great alternative to the traditional fall favorite, especially if you live in a warm climate!

Servings 12 mini pies

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup sugar
  • pinch of kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 3/4 cup pumpkin purée
  • 1 tsp. vanilla extract
  • 12 mini graham cracker crusts
  • 1 jar hot fudge sauce

Instructions

  1. Put the heavy cream, milk, sugar, salt, cinnamon, cloves and nutmeg in a small, heavy-bottomed saucepan. Cook, uncovered, on medium-low heat, whisking occasionally until sugar is dissolved. Just before the mixture comes to a boil, remove from heat. Pour into a shallow pan or bowl and mix in the pumpkin purée. Place in refrigerator and chill for 1 – 2 hours (I covered mine with Saran wrap and left it in the fridge overnight).

  2. When the mixture is cold, stir in the vanilla. Pour into ice cream maker and process according to manufacturer’s instructions.

  3. Spoon ice cream into pie crusts, then place into freezer until firm (at least 2 hours). Before you eat, drizzle with hot fudge sauce. Enjoy!

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