Pumpkin Ice Cream Recipe Description: Tastes like pumpkin pie without the crust! Prep Time: 5 MinutesCook Time: 30 MinutesServings: 8 Difficulty: Easy Recipe Ingredients: 1 15-ounce can of organic pureed pumpkin 2 cups raw cream 1 cup organic sucanat 1 tablespoon pumpkin pie spice 4 teaspoons pure vanilla extract 1/8 teaspoon sea salt Recipe Instructions: Combine all ingredients in a medium bowl. Using an immersion blender or mixer, blend until smooth and all the ingredients are well mixed. Refrigerate until well chilled. Turn on your ice cream maker (1 1/2 quarts or larger) and pour in the pumpkin mixture. Churn until it's a stiff soft-serve consistency, 30- 40 minutes. Pour into a freezer safe container and freeze until firm, 6-8 hours. Author: persimmonpudding I'm a wife of 19 years and a stay-at-home- mother to three daughters ages 15, 10 and 5. I enjoy reading, photography, blogging and gardening. I majored in history in college. I live in the desert southwest. View all posts by persimmonpudding