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Pumpkin Pie Ice Cream Squares

  • Makes: 24  
  • Preparation Time: 20 minutes  
  • Baking Time: 8 minutes 
  • Freezing Time: 4 – 6 hours 

Ingredients

1 can 300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

1 1/4 cups 300 ml canned pure pumpkin (not pumpkin pie filling)

2 1/4 cups 550 ml graham cracker crumbs

3/4 cup 175 ml unsalted butter, melted

1 pkg 250 g regular or light cream cheese, softened

1/2 cup 125 ml golden corn syrup

1 1/2 tsp 7 ml pure vanilla extract

1 1/2 tsp 7 ml ground cinnamon

1/2 tsp 2 ml ground ginger

1/4 tsp 1 ml ground nutmeg

1/8 tsp0.5 ml ground cloves

2 1/4 cups 550 ml whipping cream, whipped

Garnish:

Whipped cream

Ground cinnamon

Directions

  1 Advance preparation (at least 4 hours before): Place sweetened condensed milk and canned pure pumpkin in refrigerator until very cold.

  2 Line a 13 x 9-inch (3.5 L) pan with parchment paper, overlapping two sides. Combine graham cracker crumbs and butter; press firmly into bottom. Bake 8 minutes. Remove from oven, and cool on wire rack until pan is not warm to the touch. Put in freezer to chill until cold, about 15 minutes.

  3 Meanwhile, with electric hand-held or stand mixer, beat cream cheese and sweetened condensed milk together until smooth. Add pumpkin, corn syrup, vanilla, cinnamon, ginger, nutmeg and cloves, beating until smooth. Stir in 1 cup (250 mL) of the whipped cream; gently fold in remaining whipped cream. Pour over crust. Freeze until very firm, about 4 - 6 hours.

  4 Just before serving, cut into squares. Garnish with whipped cream and a pinch of cinnamon.

Tip(s)

To help prevent ice crystals from forming on top of ice cream cake, place parchment paper directly on top of cake (touching the ice cream). Cover top and sides with plastic wrap to seal; keep frozen.


Optional: Use 2 1/2 tsp (12 mL) pumpkin pie spice instead of the cinnamon, ginger, nutmeg and cloves.


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