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Pumpkin Pie Ice Cream

Helen T. Patterson
This Pumpkin Pie Ice Cream is a creamy, spiced frozen treat that tastes just like a slice of homemade pumpkin pie. Made with real pumpkin puree, warm spices, and a rich ice cream base, it’s the perfect fall dessert for cozy nights or holiday gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 300 kcal

Equipment

  • 1 Ice Cream Maker (or a hand mixer for no-churn method)
  • 2 Mixing Bowls (one large, one medium)
  • 1 Saucepan (for custard method)
  • (1) Whisk
  • 1 spatula
  • 1 Fine Mesh Strainer (optional, for a smoother texture)
  • 1 Freezer-safe container (for storing the ice cream)

Ingredients
  

For the Ice Cream Base:

  • 1 cup canned pumpkin purée not pumpkin pie filling
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy cream
  • 1 cup whole milk
  • 3 large egg yolks optional, for custard-style ice cream

Pumpkin Pie Spices:

  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves optional

Optional Mix-ins & Toppings:

  • ½ cup crushed graham crackers or baked pie crust pieces
  • Caramel sauce for drizzling
  • Whipped cream for serving
  • ¼ cup chopped candied pecans for crunch

Instructions
 

Step 1: Prepare the Pumpkin Mixture

  • In a medium saucepan, whisk together the pumpkin purée, sugar, cinnamon, nutmeg, ginger, and cloves over medium heat.
  • Cook for 3-5 minutes, stirring frequently until fragrant and slightly thickened.
  • Remove from heat and let it cool slightly.

Step 2: Make the Ice Cream Base (Choose a Method)

  • Custard-Style Method (Extra Creamy)
  • In a medium bowl, whisk the egg yolks until smooth.
  • Gradually add a small amount of the warm pumpkin mixture to the egg yolks, whisking constantly (this prevents scrambling).
  • Pour the mixture back into the saucepan and heat on low, stirring constantly, until thickened (about 5-7 minutes).
  • Strain the mixture through a fine mesh sieve into a clean bowl for an ultra-smooth texture.
  • No-Churn, No-Custard Method (Simpler & Lighter)
  • Skip the egg yolks and whisk the pumpkin mixture, heavy cream, milk, and vanilla extract together in a large bowl.

Step 3: Chill the Mixture

  • Cover and refrigerate for 2-4 hours (or overnight) to allow the flavors to meld.

Step 4: Churn the Ice Cream

  • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions (about 20-25 minutes).
  • If adding mix-ins like graham crackers or pie crust, fold them in during the last 2-3 minutes of churning.

Step 5: Freeze Until Firm

  • Transfer to a freezer-safe container and freeze for 4-6 hours until firm.
  • No-Churn Method (Without an Ice Cream Maker)
  • Whip 1 ½ cups of heavy cream to stiff peaks, then gently fold in the pumpkin mixture.
  • Pour into a loaf pan or container, cover, and freeze for at least 6 hours.

Step 6: Serve & Enjoy!

  • Let the ice cream sit at room temperature for 5 minutes before scooping.
  • Serve in bowls or cones and top with caramel sauce, whipped cream, or candied pecans for an extra treat!

Notes

  • Dairy-Free Option: Substitute coconut milk & coconut cream for the heavy cream and milk.
  • Sweeter Ice Cream: Add 1-2 tablespoons of brown sugar for a deeper caramelized flavor.
  • Stronger Pumpkin Flavor: Increase pumpkin purée to 1 ¼ cups and reduce milk slightly.
  • Storage Tip: Keep in an airtight container for up to 2 weeks. To prevent ice crystals, press a layer of plastic wrap directly onto the ice cream's surface before sealing.
Keyword Pumpkin Pie Ice Cream