Pumpkin Pie Ice Cream with Maple Butter Drizzle

Spice and All Things Nice

The best thing about pumpkin pie are the spices that instantly signal holiday season - a time for eating, eating and did I mention eating!

pumpkin pie

Maple syrup and pumpkin pie is a match made in heaven. Enjoy with as little or as much syrup drizzled on top.

ice cream

maple butter

_ Pumpkin Pie Ice Cream with Maple Butter Drizzle


Makes 1L 


1 cup pumpkin puree

1 can condensed milk

250ml whipping cream

1 teaspoon vanilla extract

1 shot bourbon whiskey (optional)

ice cream cones


Pumpkin Pie Spice:

1½ tablespoon cinnamon

1 teaspoon ground ginger

1 teaspoon nutmeg

½ teaspoon all spice

½ teaspoon cloves


Maple brown butter:

¼ cup maple syrup

75g unsalted butter

pinch sea salt



Whip the cream to stiff and add the vanilla essence

Add the condense milk while mixing slowly

Add the whiskey and mix till completely combined


Separately, add the spices to the pumpkin puree

Fold the pumpkin mixture into the whipped cream mixture

Pour into desired container and freeze overnight


For the maple brown butter, bring the syrup to the boil and remove from the heat. Add the butter block by block while stirring.

Serve with whipped cream and drizzle with maple butter

November 24.