Pumpkin Ice Cream Prep: 10 mins | Cook: PT0S | Total: 6 hrs 15 mins | Serves: 5 c. | Cuisine: Thanksgiving Cuisine I still remember the first time I tasted Pumpkin Ice Cream at a little farm stand in Vermont. It was late October, the air smelled like wood smoke and maple syrup, and the deep orange scoop arrived on a sugar cone so crisp it sounded like autumn itself. The first bite surprised me—creamy as custard but with that spiced pumpkin warmth, the kind of flavor that tastes like Thanksgiving even when it’s July. I went back three times that afternoon just to watch the server scoop it. This homemade version is my love letter to that moment, scaled down so you can make it any time the craving hits. It starts with a full can of pumpkin puree, the kind that’s thick and sweet without added sugar, folded into a silky custard base made from whole milk and heavy cream. Just six egg yolks, a c...

Mini Crème Brûlée Pumpkin Pies Prep: 10 mins | Cook: PT0S | Total: 1 hrs | Serves: 24 serving(s) | Cuisine: Thanksgiving Cuisine You’ve got a blank spot on the Thanksgiving table and a crowd to feed, but your energy’s flagging after a long week. These mini crème brûlée pumpkin pies are your secret weapon. They’re the cozy, golden hug of pumpkin pie meets the crackly excitement of crème brûlée, all wrapped up in a flaky crust you can make ahead or grab from the store. No fancy tools needed—just a blow torch for the sugar crown and a can of pumpkin pie mix to do most of the heavy lifting. We’re talking silky spiced pumpkin filling tucked into tender pie dough, then topped with a blanket of sugar you’ll torch until it shimmers like stained glass. The best part? Each bite is a little surprise of textures—creamy, crisp, sweet, and just a bit smoky from the caramelized sugar. These aren’t the d...