October 2009 came around and I bought some Sugar Pie pumpkins, not quite sure what I would do with them.
Rather than going the traditional route and make pumpkin pie, I figured I would make pumpkin ice cream! These smaller pumpkins have more flavor and the flesh is more tender than their larger family members, the ones we typically use to carve jack-o-lanterns.
Using the Pioneer Woman‘s recipe for Homemade Pumpkin Puree, I scooped out the seeds and stringy interior of each pumpkin, quartered them, then baked the pumpkins.
I then scooped out the cooked pumpkin flesh and pureed it.
I used the recipe for Pumpkin Ice Cream from Serving-Ice-Cream. This recipe tasted just like pumpkin pie! It was really tasty and even better than pumpkin pie because it was ice cream.
Of course, I roasted the pumpkin seeds using Pioneer Woman’s recipe for Pepitas!
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