Baked Pumpkin Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 miniature pumpkins
  • 1 Cup brown sugar
  • ½ Cup butter
  • 1 tsp cinnamon
  • 8 oz heavy whipping cream
  • 14 oz sweetened condensed milk
  • ¾ Cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • ½ tsp vanilla
  1. preheat the oven to 375 F.
  2. cut the tops off of each pumpkin and scrape out any seeds or fibrous material
  3. in a small saucepan, melt together the brown sugar, butter, and cinnamon until slightly runny
  4. using a basting brush, coat the insides of each pumpkin with the sauce
  5. place the hollow pumpkins into a deep baking dish with about ½ inch of water at the bottom
  6. place the tops onto the pumpkins, cover with foil or a lid, and bake for 50 minutes
  1. whip the cream in a chilled bowl until stiff peaks form (about 10-12 minutes)
  2. pour in the condensed milk and continue to mix
  3. combine the remaining ingredients
  4. pour into a freezer-safe dish and freeze for at least 4 hours
Recipe by Whole Life Cooking at