No Churn Pumpkin Spice Ice Cream

No churn pumpkin pie ice cream

No Churn Pumpkin Spice Ice Cream is a super quick and easy homemade ice cream that requires no ice cream machine, and tastes just like your favorite pumpkin pie!

No Churn Pumpkin Pie Ice Cream is a quick and easy holiday dessert, no ice cream machine needed!~

no churn pumpkin spice ice cream is a unique holiday dessert

Most people are set in their ways when it comes to holiday dessert preferences…you’re either on team pumpkin or team pecan, with or without ice cream, and it’s all pretty cut and dried. But every once in a while something new comes along to mix things up. Like this No Churn Pumpkin Spice Ice Cream — you know when you get a plate of pumpkin pie ร  la mode and the ice cream starts to melt after a few bites and all the flavors mingle together into one luscious, messy, delicious mouthful? Now you’ve got the idea. This recipe uses an entire can of pumpkin puree and a hefty dose of spice for a spot-on pumpkin pie flavor.

No Churn Pumpkin Pie Ice Cream will quickly become your best friend during the holidays ~

My original Pumpkin Pie Ice Cream is made the traditional way, with an ice cream machine. It has been incredibly popular, I think because it really does taste exactly like the best pumpkin pie you’ve ever had, and because you just can’t buy anything like it in stores. This no churn pumpkin pie ice cream is for all of you who haven’t invested in an ice cream machine yet.

No Churn Pumpkin Pie Ice Cream tastes just like your favorite Holiday pie, and you don't need any special equipment to make it! ~

warm spices make a unique ice cream

I like to use individual spices rather than a generic pumpkin pie spice. And I always buy my spices in the smallest jars I can find so they won’t go stale sitting in the cupboard for too long. I ALWAYS grate my nutmeg fresh and I can’t recommend it enough, the flavor is incredible and I think it really does make a big difference.

One of my favorite ways to flavor ice cream is with spice, and that happens to be perfect for the fall and holiday season. I’ve made Cardamom Ice Cream  and Nutmeg Ice Cream, so if you’re intrigued by the idea, check them out.

No Churn Pumpkin Pie Ice Cream is easy to make without an ice cream machine ~

tips for making no churn ice cream

  • Freezing can dull flavor and sweetness, so when I make ice cream I take that into consideration and bump up the flavoring to compensate.
  • One of the techniques for making no-churn ice cream is to whip the heavy cream first, so the air is already incorporated into the ice cream mixture before you freeze it. By whipping the cream you’re basically mimicking what the machine does.

No Churn Pumpkin Ice Cream is a fabulous fall and holiday dessert! ~

more no churn ice cream recipes to try

This whipped cream method for making ice cream can easily be adapted to lots of different flavors, and if you like it you might want to try my no churn dulce de leche ice cream, which is super decadent, or my no churn vanilla bean ice cream, which is so versatile and can go with all your holiday desserts.

No churn pumpkin pie ice cream
3.66 from 23 votes

No Churn Pumpkin Spice Ice Cream

No Churn Pumpkin Spice Ice Cream is a super quick and easy homemade ice cream that requires no heavy machinery, and tastes just like your favorite pie!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Yield 8 servings
Calories 328kcal
Author Sue Moran


  • 1 cup heavy cream or whipping cream
  • 15 ounce can pumpkin puree not pie filling!
  • 14 ounce can sweetened condensed milk
  • 1/2 cup sugar
  • 1/2 tsp each: cinnamon ginger, allspice
  • 1/4 tsp each cloves freshly grated nutmeg


  • You can do this in a food processor fitted with the metal blade, or a stand mixer fitted with the whisk attachment, or by hand with electric beaters. I used my food processor because it’s lightning fast. Whatever method you choose, whip the cream until it has stiff peaks. Be careful and don’t whip it too much or it will turn to butter.
  • Beat in the rest of the ingredients, just until everything is blended. You can finish with a spoon, just to make sure all the spices and pumpkin have been blended in. Don’t over do this, you want to retain as much of that air you’ve whipped into the cream as possible.
  • Spread the mixture into a metal loaf pan or whatever container you like. Cover and put in the freezer for at least 8 hours or overnight until firm and scoopable.

Cook’s notes

  • A metal loaf pan is ideal for chilling homemade ice cream because it allows the mixture to chill faster and gives you a long surface area to scoop from.


Calories: 328kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 77mg | Potassium: 316mg | Fiber: 2g | Sugar: 41g | Vitamin A: 8842IU | Vitamin C: 4mg | Calcium: 174mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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    Please rate this recipe!

  • Reply
    Laura | Tutti Dolci
    October 14, 2016 at 7:30 pm

    You had me at pumpkin pie. 2 scoops, please!

  • Reply
    Robyn @ Simply Fresh Dinners
    October 13, 2016 at 4:12 pm

    Love your new profile photo, Sue. You look great!
    This ice cream looks amazing and I’m sure it will be a big hit for Thanksgiving for you guys. I’m going to test it on my family up here cos they are all pumpkin nuts! You are so creative!
    Sharing ๐Ÿ™‚

  • Reply
    Jennifer @ Seasons and Suppers
    October 13, 2016 at 1:49 pm

    I am such a fan of no-churn ice cream and am loving this pumpkin pie version. I’ll be trying this ๐Ÿ™‚

  • Reply
    October 12, 2016 at 7:15 pm

    Hi Sue,
    Just wondering: do you recommend a regular size loaf pan, i.e., 9 x 5″? It seems like a lot of volume to fit in such a small pan? Thanks!

    PS Your ice cream looks GREAT – and I’m not even a big fan of pumpkin!

    • Reply
      October 12, 2016 at 7:34 pm

      This will fit in most loaf pans, Cindy, I used a long skinny one, but there are so many sizes it’s hard to keep track of them all! This makes a little bit larger amount than most of my ice cream recipes but I think it will fit in a regular sized loaf pan.

  • Reply
    October 12, 2016 at 6:42 pm

    The color is gorgeous and the pics too!

  • Reply
    October 12, 2016 at 1:35 pm

    So really, if I were choosing between your churn and your no-churn pumpkin pie ice cream for my T-Gives table which would you recommend? I have the machine and the time and I really want to add one of these to my menu. GREG

  • Reply
    Tricia @ Saving room for dessert
    October 12, 2016 at 1:01 pm

    I wish I had made this today! I have company coming tomorrow and it would be perfect. Now I have to go to the store again ๐Ÿ™‚ Lovely recipe – pinning and drooling!

    • Reply
      Tricia @ Saving room for dessert
      October 13, 2016 at 3:24 pm

      I made this last night and served it to my company today. Everybody loved it! In only made one small change – and used 2 teaspoons Pumpkin Pie Spice in place of the spices listed – same thing but used what I had on hand. Very tasty indeed! And easy too ๐Ÿ™‚

      • Reply
        October 13, 2016 at 3:38 pm

        Oh I’m so glad to hear that Tricia, THANKS ๐Ÿ™‚

  • Reply
    Karen @ Seasonal Cravings
    October 12, 2016 at 10:43 am

    Yum, yum delicious! Did you change your profile photo? Love it!

    • Reply
      October 12, 2016 at 11:23 am

      Thanks Karen, and yes, I did! ๐Ÿ™‚

  • Reply
    John/Kitchen Riffs
    October 12, 2016 at 7:39 am

    That’s a neat nutmeg grinder! And LOVE no-churn ice cream. We’ve done pumpkin before — tastes wonderful, doesn’t it? Your recipe looks great — thanks!

    • Reply
      October 12, 2016 at 8:30 am

      I’m in love with my nutmeg grinder…

  • Reply
    [email protected]'s Recipes
    October 12, 2016 at 6:17 am

    Have never had a pumpkin pie ice cream…now I am really tempted to give this a go! It looks super creamy and delicious, Sue.

    • Reply
      October 12, 2016 at 8:33 am

      Go for it Angie, you’ll love it <3

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