Pumpkin Ice Cream

I've been scanning food blogs over the last week, and have seen recipe after recipe for what to do with leftover turkey. Well, leftover turkey wasn't a problem around here. My mom just cooked turkey breasts rather than an entire turkey, and the meat is gone. The dilemma was an unusual one to have- we had leftover pie. I made a pumpkin pie last weekend for just the two of us, and we ate a couple pieces here or there- but them I cooked another pie for the family Thanksgiving meal, and the pumpkin pie hasn't been touched since. What to do with most-of-a-week-old-pie in the refrigerator? I saw a recipe for Pumpkin Ice cream, and, after looking at the ingredients, decided I could use the old pie innards to make ice cream. (To be honest, I love ice cream, and had been looking for an excuse to use my ice cream maker.)

So, I did a rare thing: I went out & bought an ingredient specifically for a recipe: heavy cream (or "whipping cream". They're the same thing.) I never have this on hand, or, if I try to keep it on hand, it goes bad before I get around to using it. Lesson learned.

Anyway, here's my leftover-pumpkin-pie ice cream recipe. I'm probably the only person ON THE PLANET who has or ever will have leftover pumpkin pie, but, here it goes:

2 C heavy cream (whipping cream)
1 C milk
1-1 1/3 C pumpkin pie filling (Yes, I actually just scooped this out of the pie slices sitting in my refrigerator.)
1/2 C sugar

Mix all ingredients and dump them in an ice cream maker. Let it run for 20-25 minutes. If desired, in the last 5 minutes, pour chopped pie crust in the mix (I didn't do this, but thought about it. I think it would work.) Serve immediately or freeze for 2+ hours for a firmer consistency.

I was really excited about how this turned out. It looked like ice cream! And sometimes homemade ice cream doesn't! AND- it tastes like pumpkin pie! There were serious doubts voiced that it might not have very much flavor, since I totally made up the recipe out of (pretty much) nothing.