I start making pumpkin pie around the first of October. As I usually make more than one, I purchase the larger cans of 100 percent pumpkin purée to cut costs. Typically I have leftover purée, and with a short shelf life after the can is opened, I use it for a quick, no-churn ice cream. When I make pumpkin pies I like to caramelize and reduce the pumpkin purée before making the custard filling. This extra step intensifies the pumpkin flavor and gives the pies a richer color. I use this same step when making this ice cream. If you prefer, you can simply mix the purée, sugar, and spices together. This ice cream is great on its own topped with nuts, pumpkin seeds, or craisins. If you want a pumpkin spice latte flavored dessert, use this ice cream to make an affogato or as the base for pumpkin icebox cake. 

No-Churn Pumpkin Ice Cream
Serves 6

Ingredients
⅔ cup pumpkin purée
2 tablespoons dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 cups heavy cream

Directions 

1. In a small saucepan over medium-high heat, mix the pumpkin purée and sugar together and heat to caramelize the purée and reduce slightly, about 5 to 10 minutes. The color should turn dark orange, intensifying the pumpkin flavor. Set aside to cool completely, then stir in the cinnamon, ginger, nutmeg, cloves and allspice and transfer to a medium bowl.
2. Add the sweetened condensed milk and vanilla to the bowl and beat using an electric mixer until the mixture becomes smooth, about 1 minute.
3. Using a stand mixer with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, 3 to 4 minutes. Do not over whip.
4. Gently fold the whipped cream into the pumpkin mixture until just combined. Pour the mixture into a loaf pan or a freezer-safe container. Place a sheet of wax paper on top of the mixture and smooth it out, sealing with a lid or plastic wrap. 
5. Transfer to the freezer and freeze for at least 6 hours. Serve with crushed nuts, pumpkin seeds, or freshly grated nutmeg. Ice cream will keep for 1-2 weeks. 

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