Ingredients

• 1 8 oz package cream cheese, softened (recommended brand: Philadelphia-not reduced fat)
• 1 cup whole milk
• 1 15 oz can pumpkin puree (recommended brand: Libby's)
• 2 teaspoons pumpkin pie spice (or use a blend of cinnamon, ginger and nutmeg)
• 1 cup sugar
• 1/8 tsp salt
• ½ cup heavy (whipping) cream
• ½ teaspoon vanilla extract (recommended brand: McCormick's)

Directions

1. Combine cream cheese, pumpkin puree, milk, pumpkin pie spice, sugar and salt in a blender and blend until smooth. Transfer to a bowl and stir in cream and vanilla. Chill until very cold.
2. Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze to harden (about 2 hours).
3. Let ice cream soften for 5 minutes before serving. Top with whipped cream or whipped topping (such as Cool Whip) and cinnamon if desired.

Since many commercial ice creams may pose cross-contact risk for nut allergies, I find myself making a lot of my own ice cream these days. This recipe was inspired by the "limited-edition" ice cream flavors you see in the supermarket during the holidays. The addition of cream cheese makes this ultra-creamy. Allergy notes: The recipe uses no eggs, but it does contain dairy. Nutmeg is not a nut; it is derived from the seed of a fruit.

Special equipment: Electric ice cream maker such as a Cuisinart Ice Cream Maker