INGREDIENTS
1 (15-oz.) can pumpkin puree
2 c. whole milk
2 c. heavy cream
1 c. packed brown sugar (or if you want to make this sugar free add 1.5 c. of 1-to-1 sugar substitute)
6 large egg yolks
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. kosher salt

DIRECTIONS

1. Before I start making any ice cream base I make sure that my bowl from my ice cream maker is in the freezer and has been in the freezer for at least 24 hours.
   
2. In a medium saucepan over medium heat, whisk together pumpkin puree, milk, and cream. Stir continually until mixture begins to boil, remove from heat and set aside. 
   
3. In a large bowl, whisk sugar (or sugar substitute) and egg yolks until pale and thick ribbons form, 3 to 4 minutes. Whisking constantly, gradually add about half of hot pumpkin mixture to eggs, one ladle at a time, to warm mixture through. Pour mixture back into saucepan with remaining pumpkin mixture. 
   
4. Return pan over low heat and cook, stirring frequently with a wooden spoon, until mixture thickens, making sure the mixture never comes up to a simmer, about 4 to 5 minutes. To check if the mixture is done, coat the back of your wooden spoon with the mixture and swipe your finger through the mixture. If your finger leaves a clean line, your mixture is good to go—this will be at around 170°, if you're using a candy thermometer.
5. When the custard is adequately thickened, stir in vanilla and spices. Pour into a large (non-glass) bowl and place over an ice bath. Let cool to room temperature, then cover and chill at least 3 hours, up to overnight. 
   
6. When your custard is chilled and your ice cream maker bowl is frozen, churn ice cream according to manufacturer's instructions, about 15 minutes, scraping sides occasionally. When ice cream is soft-serve consistency, transfer to another container and freeze until hardened, 2 to 3 hours, up to overnight.

One thing I love about this recipe is that you can use any canned compot, or you can make your own. You can even make it sugar free version with a sugar free filling.

The other thing I love about this recipe is that it is simple and something I can make quickly but it's made to look like I spent all day on them. These would be great for a potluck or a quick dessert to take to someone's house for dinner. I hope you enjoy this one as much as I do!

INGREDIENTS
1 14.1oz package refrigerated Pillsbury Pie Crust
1 egg
1 tablespoon water
1 cup Lemon Créme Filling
1/3 cup white chocolate chips
1/8 tsp shortening

DIRECTIONS

1. Preheat oven to 425.
2. Bring pie crust to room temperature. Unroll one pie crust on a floured surface.
3. Prepare egg wash by lightly beating together the egg and the water, set aside.
4. On the first sheet of pie crust, lightly stamp (just to give you an idea of where to put the Lemon Créme). Place a teaspoonful of the Lemon Créme in the center of each of the lightly outlined circles.
5. Unroll 2nd pie crust and lightly place on top of the 1st one with the fillings. Using a 2.5" Ravioli Stamp to cut & seal crust into circles, carefully stamp out each pie making sure to keep the Lemon Créme "bump" in the middle of the stamp. Place each pie on a parchment lined cookie tray about 1" apart.
6. Once they are all cut out, you can take the remaining dough and roll it out to make a few more. You should get about 14-18 pies total.
7. Generously brush the tops of each pie with egg wash. Using a pairing knife, carefully a small X onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.
8. In a small bowl, melt white chocolate and vegetable shortening together. Drizzle white chocolate over pies. Let set completely before storing.