Summer is slowly coming to an end and for some, this can be sheer devastation because it means that all those relaxing moments by the lake and lazy evenings with friends will be replaced with scheduled weeks and commitments. I, on the other hand, welcome Fall and every little detail of it. I love all seasons but my heart is most likely to lean more strongly towards Fall. It's the season that my five senses come alive. Whether it's comfort food bubbling from the kitchen or leaves falling from the trees in hues of orange, auburn and gold, it mesmerizes me into a whole new world of warmth in my soul. But since my die-hard summer friends are holding on to every last moment, this recipe is for you. Take something sweet and cool and delicious from summer and give it a flavor that evokes Fall. Pumpkin ice cream is usually something I won't have until I visit our local pumpkin patch in mid-to-late October but I guess today I was feeling particularly in the mood to bring on Fall... but alas, I live in Texas, so I will learn to compromise for the time being. I'm jus' sayin'!
Pumpkin Spice Ice Cream
Mix the following in a large glass measuring bowl:
1 Can of Pumpkin Puree
1 Cup Sugar
3 Cups Cream
1 1/2 Cups Milk
1 Tbs. Vanilla
1 Tsp. Pumpkin Pie Spice
Pour into ice cream machine and follow manufacturers directions.
Pumpkin Pie Bars
Crust:
1 Pkg. White Cake Mix (less 1 cup)
1/2 C. Melted Butter
1 egg
Mix the above and press into a 13x9 inch pan
Filling:
1 Pound Can of Pumpkin
2 Large Eggs
2/3 C. Milk
1 Tsp. Pumpkin Pie Spice
1/4 C. Sugar
Mix the above until blended and pour over crust
Topping:
1 C. Cake Mix
1/4 C. Sugar
1/4 C. Butter (softened)
1 Tsp. Pumpkin Pie Spice
Combine and crumble over filling
Bake 40 min approx. at 350. Cool and cut into squares
