Pumpkin Pie Ice Cream with Brown Butter Pie Crust Swirl & Almond-maple Crunch

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Why stop at eating pumpkin pie in just one form? This creamy, luscious homemade ice cream combines all the classic flavors of pumpkin pie in a scoop, with a crunchy almond maple streusel on top. I add a swirl of buttery pie crust to really transform the dessert.

What you will need

1 cup canned pure pumpkin

1 cup packed brown sugar

2 teaspoons vanilla extract

2 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon (preferably Vietnamese)

1/4 teaspoon lemon zest

1/4 teaspoon salt

2 cups heavy cream

1 cup whole milk

1 cup roughly chopped almonds

1/4 cup maple syrup (the real deal!)

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 teaspoon cinnamon

Dough for a single 9" pie crust, divided

4 tablespoons Butter

Flaky sea salt

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