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An easy, no-churn pumpkin pie spice flavored ice cream made with International Delight creamer, frozen over a gingersnap crust and drizzled with caramel.
The first official day of Fall is tomorrow, but I think it’s arrived a few beats ahead of schedule.
There’s a chill in the air, the skies are a soggy, grey color, and each day more and more of the leaves outside my office-window seem to have been touched by the hand of Midas, and many have already begun their descent from the branches (perhaps too heavy from their new-found golden element) carried down on a crisp Northern breeze.
I’m ready for it, though. More ready than I thought I would be. My sweatshirts have been unpacked from where they were nestled like cozy, hibernating burritoed bundles in my dresser drawers and they’ve been unfurled like flags to herald the changing season.
Apple cider, cozy fall baking, sweatshirt weather, roasted pumpkin seeds and pumpkin spice; with so many fun and festive things to look forward to, I’m more ready than I thought I would be to begin this new season.
This past weekend, Zach and I found ourselves in the middle of a corn maze at night along with my family and a handful of friends. We broke into tribes, scrambling blindly to be the firsts to find our way out before the others (there was a map, but my sister’s boyfriend decided it was superfluous to the mission and shredded it, making things particularly interesting).
Finally emerging from the corn maze felt like stumbling through one of the colorfully marked holiday doors in The Nightmare Before Christmas (one painted with golden leaves and pumpkin pie). We entered the maze in the late season of summer, but through the exit our surroundings were transformed: rich with the subtle, stinging scent of cinnamon sticks in hot apple cider, the dry, yet almost musty aroma of straw bales and overstuffed scarecrows, and the brilliant orange pop of oversized pumpkins.
A brief stint in the kitchen and only a handful of ingredients was all it took to make this ice cream pie, designed to be a bridge between the two seasons: a summer-y dessert (ice cream) infused with classic fall flavors (in this case the wonderfully creamy International Delight pumpkin pie inspired creamer).
A few pulses of gingersnap cookies with melted butter, whipped heavy cream folded (no churning required) into condensed milk, pumpkin pie filling and pumpkin pie spice flavored creamer is all it takes, the hardest part is waiting the 6+ hours for the ice cream to freeze.
I recommend a pumpkin pie spice creamer infused coffee while you wait (the smell alone is enrapturing).
As a delicious, autumnal addition to your morning cup of coffee or as a key punch of flavor in your favorite desserts, Pumpkin Pie Spice International Delight is a great way to warm up to the fall-time spirit.
A variety of seasonal International Delight creamers (including Frosted Sugar Cookie, which I’m particularly excited to try out next) can be found at Walmart in seasonal display bins or in the dairy section.
- 23 gingersnap cookies
- 4 Tbsp butter melted
- 1/2 cup International Delight Pumpkin Pie Spice creamer
- 14 oz sweetened condensed milk
- 1/4 cup pumpkin pie filling (pure pumpkin pureed)
- 2 cups heavy cream
- Caramel to drizzle (optional)
- Preheat oven to 325F.
- In food processor, pulse together gingersnaps and melted butter until gingersnaps are completely crumbled and ingredients are combined.
- Press into the bottom and up the sides of a 9" pie pan.
- Bake on 325F for 10 minutes, then remove and allow to cool completely while you prepare the filling.
- In KitchenAid or with electric mixer beat together International Delight Pumpkin Pie Spice Creamer, condensed milk, and pumpkin pie filling until completely combined. Set aside.
- In separate, large bowl, beat heavy cream on high speed until stiff peaks form.
- Add pumpkin spice mixture to heavy cream mixture gradually and beat on low speed until ingredients are completely combined.
- Pour filling into completely cooled pie crust and drizzle with caramel (if using).
- Cover with clear wrap, transfer to freezer and freeze at least 6 hours (or overnight).
- Allow to thaw 5-10 minutes before cutting and serving.
You may have noticed this post is coming at you a day earlier than my usual Monday/Wednesday/Friday schedule. I’m experimenting with a few things in terms of time of posting, but be assured you will still find three new recipes each week (right in your inbox if you are a subscriber).
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