You could also call this the easiest sort-of pumpkin ice cream ever. I think I may begin to call it the only Thanksgiving dessert I’ll ever need. Whatever the case, it’s basically pumpkin pie, but without the need to make pastry, and cold. It’s amazing.
It’s also very easy. First off, you mix a lot of stuff together. Pumpkin, sugar, cream, vanilla, eggs, and spices. Then you bake that in a generously greased loaf pan in a water bath for about an hour (350°F oven, bake until the centre of the custard is set). Let it cool, scoop it out into a bowl, and whip it. Freeze it, and then whip it again. And voila. Whipped Frozen Pumpkin Custard. You won’t regret it, I promise.
Just make the same custard I use for my Pumpkin Bread Pudding. Really. It’s that easy.