Pumpkin Eggnog Ice Cream in Pie Crust Bowl

Some foods are seasonal, like asparagus in the spring, apples in the fall.

Pumpkin is the one of those fall flavors.
For my girls, having these seasonal flavors at the right time of the year is an awaited event.
So when Fiona saw the pumpkin ice cream for the first time in October at Trader Joe’s, she attempted to wheedle me to buy a container.

My choices on that day have come back to haunt me. I said no. That simple no has made my life very difficult.

Because Trader Joe’s ran out.

Of pumpkin ice cream.

Before Thanksgiving.

Pumpkin Eggnog Ice Cream in a Pie Crust Bowl with candied pecans

And my daughter Fiona guilted me into fixing this situation.
She knows I can make almost anything, given the right flavor memory and ingredients.

She knows I’ll make it several times just to be sure that the recipe is correct.

Heck, she was one of my primary tasters while writing Gluten Free Baking for Dummies.  She knows I’ll work till it the new recipe matches what we remember.
This is the result of our flavor memory, and terrific ingredients from Organic Valley.
The eggnog and heavy cream are smooth and clean in flavor.

I love that organically raised animals are giving their best milk for these amazing foods.

I love that one of the farmers is just a couple of towns away from where I live, that I can visit his farm yearly on the local farm tour.

My daughters certainly don’t need any growth hormones in their bodies.  But they do want pumpkin ice cream in their bodies.


5.0 from 1 reviews
Pumpkin Eggnog Ice Cream
When I forgot purchase the pumpkin ice cream from Trader Joe's, my daughter guilted me into creating a replica. When I served Fiona a bowl of this, her closed eyes, rapidly depleting bowl and moans let me know I had figured it out.
Serves: 12
  • 2 cups eggnog
  • ½ cup heavy cream
  • 1 cups fresh pureed pumpkin
  • ¼ cup brown sugar
  • ¼ cup organic cane sugar
  • 1 teaspoons vanilla extract
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ginger fresh or powdered
  • ⅛ teaspoon clove powder
  • ⅛ teaspoon nutmeg
  1. Stir together all ingredients.
  2. Place in fridge for at least 2 hours
  3. Stir well before placing in a standard freezer unit.
  4. Allow the machine to stir and freeze till you have the consistency of soft serve.
  5. Scrape out the freezer unit into a plastic container.
  6. Freeze to solid.

The pie crust bowls are simply a circle of dough, draped over a custard cup that is set on a cookie sheet and baked till brown.


  1. says

    Sounds terrific and nothing beats homemade ice cream! Very easy to make this recipe dairy free, soy free, and corn free too! LOVE the pie crust boats- Brilliant and I will be finding a reason to make those soon!

    Thank you as always for your amazing posts- you keep me learning.