Make this ice cream and serve it with my pumpkin bread. You know what’s special about both of these recipes?

They have come through friendship.

The Pumpkin Pie Ice Cream comes from the Third Thursday Community Potluck Cookbook by fellow food writer, Nancy Vienneau.

When she started the Thursday Community Potluck, back in 2009. I didn’t know Nancy at the time,  and I haven’t experienced these potlucks  but I’ve heard about them. Judging from the recipes in the book, these were special times. Nancy, along with another friend would invite 80 people, no assigned food, no RSVP. Twenty or so people would show up with covered dishes, and seasonal fare. It became quite a thing, which led to a cookbook, full of seasonal recipes and delightful cocktails.

Nancy Vienneau lives in Nashville and writes for the Tennessean. She also has her own blog, Good Food Matters.

Potlucks can be the start of many friendships, yet many people are fearful of inviting people into their homes because they don’t have the perfect house, large space, etc. Just invite gracious people who embrace community and love good food. Good food lovers tend to be less concerned with how your sofa looks, and are happy to sip sangria and eat butternut squash and leek lasagna (also found in the cookbook).

My wish for you this holiday season is to invite a bunch of friends over for an old fashioned potluck and see what happens.

Pumpkin Pie Ice Cream pairs well with Sandy’s Pumpkin Bread Recipe Here (there’s a powerful story here)

I’m also sharing my favorite potluck salad that everyone raves over. If you make this ice cream with fresh pumpkin, save the seeds to roast and use for this Autumn Kale Salad. 

More Pumpkin Recipes

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Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream, so creamy and sweet, perfect for Fall. Can be made with fresh pumpkins or canned pumpkin. Adapted from Third Thursday Community Potluck Cookbook from Nancy Vienneau

Course Ice Cream

Cuisine American

Prep Time 50 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 2 pie pumpkins may substitute 3 cups canned pumpkin puree
• olive oil if using fresh pumpkin
• 2 cups sweetened condensed milk
• 1/2 cup firmly packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon fresh grated nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon fine sea salt.

Instructions

Instructions for Using Fresh Pumpkin

• Preheat oven to 425 degrees.
• Wash pumpkin, cut in half, scoop seeds.
• Place on baking sheet pumpkin flesh side up and brush with olive oil.
• Bake for 35-40 minutes.
• Remove from oven. Cool.

Ice cream Instructions

• Puree pumpkin. Measure 3 cups of puree.
• Mix Pumpkin puree with all spices and brown sugar.
• Mix in sweetened condensed milk.
• Cover, and refrigerate for several hours to overnight.
• Churn in your ice cream maker, according to directions of your ice cream machine.
• Freeze.
• You may need to bring it out 10-15 minutes before serving so it has time to soften.

Notes

This makes a lot of ice cream. You may want to cut this recipe in half.

The post How to Make Pumpkin Pie Ice Cream appeared first on Spinach Tiger.

Everyone has a favorite dessert from a restaurant and no one can usually make it at home and exceed that food memory. My husband is a traveler and a foodie. He eats key lime pie wherever he goes and believes he knows what an authentic key lime recipe should taste like.

I’ve tried my best to recreate a recipe for an authentic key lime pie, one that has the brightness and intensity of  limes, the heavenly textures of a thick lime cream paired with an airy light whipped cream and a flavorful, crunchy crust.

How’s that for a classic dessert?

I have over 1200 recipes and I want you to know that I fret about them being right for you. It’s my desire for you to have a great experience in your kitchen.

So as we argued about texture, I remade the pie, and even came up with a gluten free crust as an option. I’m eating gluten free now, which is not easy, and hope to be bringing you more delicious gluten free dishes, and a post on why I’m doing this. It has nothing to do with trends, but is a health matter.

On my second go round I thought to myself, why can’t everyone be happy? I can make small tarts and vary the crust between traditional graham crackers and an almond flour gluten free option.

The first key lime pie was just a little too thick, so I added more lime juice. I also used a mixture of key limes and Persian limes. If you have a choice between the two, however, I would just go with regular limes because otherwise you will need 25-30 key limes.

Key limes aren’t juicy enough, but they are more tart and that’s what an authentic key lime pie recipe has to have. It has to be tart, but the tartness will be offset by the sweetened condensed milk and the combination is creamy heaven.

Have you ever wondered what sweetened condensed milk is? It’s milk and sugar with the water evaporated out so it’s sticky, rich and whatever you do, do not look at the calorie count.

How to Top the Key Lime Pie

You could top your key lime pie with meringue like Southern Fatty did, or go with my preferred method, and top it with a stabilized whipped cream.

The whipped cream can be applied and refrigerated and it will look just as good two days later. I show you how to do that in this video. You can also freeze the pie or small tarts before applying whipped cream. Take out 20 minutes prior to serving. They will taste just as good.

Authentic Key Lime Pie Recipe with a Gluten Free Option

Let me know if you make this authentic key lime pie recipe and if you like whipped cream or meringue?

Let’s connect on instagram and if you make any of my recipes I’d love for you to tag me at #spinachtiger.

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Authentic Key Lime Pie Recipe with Gluten Free Option

Authentic Key Lime Pie Recipe with a gluten free option, using both key limes and limes and a stabilized whipped cream.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Graham Cracker Crust

• 1 1/4 cups graham crackers
• 6 tablespoons melted butter

Gluten Free Crust

• 2 cups almond flour
• 2 tablespoons butter
• 1 tablespoon sugar optional

Key lime pie filling

• 3 large limes
• 8 key limes see notes
• 2 teaspoons lime zest
• 1 can 14 ounces sweetened condensed milk
• 4 large egg yolks room temperature

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1 tablespoon confectioner's sugar
• 1 tablespoon cream cheese softened room temperature
• dash vanilla

Instructions

Graham Cracker Crust

• Put graham crackers into a food processor until you have crumbs.
• Melt butter in microwave for 30 seconds in glass dish.
• Mix together, press into a pie or tart pan. If using a tart pan, first layer the bottom with oil or butter or a cooking spray and use a sheet of parchment paper. Butter the paper (or spray) before adding crumbs.
• Bake for 10 minutes at 350 degrees.

Almond Crust

• Combine almond flour with butter, and using same instructions for graham crackers, press iinto pie pan. Bake for 15 minutes at 350 degrees F.

Filling

• Wash limes. Rinse. Zest to get 1 tablespoon of lime zest.
• Juice limes to get 1/2 cup lime juice plus 2 tablespoons.
• Beat egg yolks with mixer until golden and creamy.
• Add in lime juice, sweetened condensed milk and lime zest.
• Mix until well incorporated.
• Pour into prepared pans.
• This recipe will make one large pie or tart (9 inches) or 4-6 smaller tarts depending on size of your tart pan.
• Bake at 350 degrees F for 10-15 minutes. Center should not jiggle.
• Cool completely. Refrigerate overnight.
• Apply Whipped topping before serving. If you stabilize whipped cream, you can apply whipped cream and put back into refrigerator for several hours to two days.

Whipped Cream

• Mix cream, cream cheese, confectioner's sugar, vanilla together for five minutes until stiff.

Notes

Lime Juice: You will want 1/2 cup plus two tablespoons. Key limes give very little juice, so you'll need 25 or more. I mixed key limes with Persian limes, which are much juicier.

Almond Crust: Some recipes call for adding an egg. I did not do that for this type of pie.

More Tart Desserts from Spinach Tiger

Lemon Shaker Pie

Lemon Tart

Lemon Olive Oil Cake

Italian Lemon Ice, Lemon Simply Syrup

Pavlova Cups with Basil Lime Cream

The post Authentic Key Lime Pie Recipe with Gluten Free Option appeared first on Spinach Tiger.