I think you guys are going to love this recipe! I loved making it. It is so simple (especially the ice cream), and you don’t even need an ice cream maker! Let me know what you think in the comments below!
No-Churn Pumpkin Spice Ice Cream
INGREDIENTS
• 1 cup heavy whipping cream
• 1 can sweetened condensed milk
• ¾ cup pumpkin pie filling
• 1 teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
INSTRUCTIONS
• Whip the cream until stiff peaks form
• Gradually add condensed milk while continuing to whip
• Stir in pumpkin puree, vanilla extract, and pumpkin pie spice
• Pour mixture into a 9 x 5-inch loaf pan or freezer container then freeze overnight
Mini Apple Pies
INGREDIENTS
• 1-2 sheets of pie dough (use the Pie Crust Mix from Giant Tiger)
• 1/4 teaspoon lemon zest
• Juice of half a lemon
• 5 pound bag of apples (I used a combination of Granny Smith and Royal Gala)
• 3/4 cup brown sugar packed
• 3/4 cup granulated sugar
• 5 tablespoons all purpose flour
• 1/4 teaspoon salt
• 1 & 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1/2 teaspoon cardamom
• 1 teaspoon vanilla • 1 tablespoon beaten egg for brushing on pie
• 1 tablespoon raw sugar for topping pie
INSTRUCTIONS
Filling
- Into a high-sided skillet,
- Zest 1/4 teaspoon lemon peel and add the juice from half the lemon
- Peel the apples and slice the apples into 1” pieces
- Stir the apples into the pan as you go to coat everything with lemon juice
- Once all apples are peeled and added, set the stove to medium
- Add brown sugar, granulated sugar, flour, salt, and spices. Stir gently
- Once the mixture is all moistened, set a timer for 20 minutes. Cover the mixture, stirring every 3 minutes or so
- Remove the pan from heat and stir in vanilla
- Transfer the apple pie filling (including the caramel) to ramekins
- Roll out your pie dough and use a ramekin to cut out pie dough circles to place on top. I used a small cookie cutter to allow steam to escape but you can just cut a few slits with a knife
- Brush egg wash onto the pie dough and sprinkle raw sugar
- Place them on a baking sheet in the centre rack of your oven and bake for 15 minutes at 425. Check for golden brown edges
- Serve with salted rum butter sauce and pumpkin ice cream
Salted Rum Butter Sauce
INGREDIENTS
• 1 cup brown sugar
• 1/2 cup light corn syrup
• 3 tbsp unsalted butter
• 1 1/2 tsp kosher salt
• 1/2 cup heavy cream
• 1-2 tbsp Spiced Rum
INSTRUCTIONS
• Bring the brown sugar, corn syrup, butter, and salt to a boil in a pot while whisking
• Boil until for about 3 minutes until slightly thickened
• Remove from heat, stir in cream and rum
• Set aside too cool and thicken
• Pour onto the mini pies before serving
