Pumpkin Pie Ice Cream is an easy homemade ice cream recipe that tastes just like a slice of your favorite pumpkin pie!
I went back and forth whether to offer up a unique take on pumpkin ice cream, or to go with the classic flavor, and the classic won out. I will tell you that as a long time pumpkin ice cream lover, this one is really good. Its defining characteristic is that it tastes exactly like pumpkin pie. As an experiment I used the recipe on the can as my guide, I simply left out the eggs. The first time I made it it it was good, but there was just a little something missing. It turned out that a bit of sweetened condensed milk did the trick. The ice cream is especially creamy, and the spice blend is spot on. As a side benefit it’s lower in fat than regular ice cream because it contains no heavy cream at all.
The recipe uses the entire can of pumpkin, so you know this is going to have a more robust pumpkin flavor than you get from store bought brands. It’s quite lovely, and if you’re a pumpkin pie lover, you’re going to flip.
Which ice cream machine do I recommend?
I get asked all the time about what machine I use. I use and recommend Cuisinart. I’ve had my machine for years without any issues, I think because there are no fussy electronic parts to break down ~ it’s a simple motor that turns the freezer bowl for churning the ice cream and it works quickly and perfectly every time.
- The machine I use, and it’s the base model. It works great for ice cream, frozen yogurt, and sorbets, and makes all of them in about 2o minutes. Click HERE or click on the image for more info.
Ingredients
- 1 15 oz can of pumpkin puree (not pie filling)
- 1 12 oz can of evaporated milk
- 1/2 cup sweetened condensed milk
- 3/4 cup sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
Instructions
- Whisk together all the ingredients, making sure the sugar is dissolved.
- This step is optional, but I strained the mixture through a mesh sieve. Put the mix in the refrigerator until chilled.
- Process in your ice cream machine according to its directions.
- Spoon the soft ice cream into a container and freeze until firm. This will take several hours.
Make it your own ~
- If you don’t have an ice cream maker, be sure to try my No Churn Pumpkin Spice Ice Cream.
29 Comments
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Felicia
June 1, 2017 at 6:04 pmI don’t have an ice cream maker. Can I freeze this in the freezer and scrape it down a few times?
Sue
June 1, 2017 at 6:25 pmI just happen to have a NO CHURN pumpkin ice cream recipe on the blog Felicia :) http://theviewfromgreatisland.com/no-churn-pumpkin-pie-ice-cream-recipe/
Linda Carolipio
November 29, 2016 at 4:12 pmI would like to see the recipe .
Nicole
November 9, 2016 at 12:51 pmHow much does the recipe make?
Sue
November 9, 2016 at 1:15 pmAbout a pint, Nicole.
Cindy
September 22, 2016 at 1:05 pmI meant using the ice cream attachment for the Cuisinart mixer.
Sue
September 22, 2016 at 1:11 pmI’ve never tried, I didn’t even know they had such a thing, but I bet you can. I use the cuisinart ice cream machine to make mine.
Cindy
September 22, 2016 at 1:03 pmCan you prepare this recipe in the Cuisinart mixer?
Diana
September 17, 2016 at 11:18 amOh, my ! Punkin’ Pie–ice cream !!! I have a new ice cream/gelato maker and will try this for sure ! Love your visual presentation, you clever girl . Thanks for sharing, Sue!
Sue
September 17, 2016 at 12:47 pmYou’re going to have so much fun with that machine, Diana :)
Jennifer Torres
September 9, 2016 at 11:54 amHi, I don’t have an ice cream maker so I was wondering if this would work if I mix it in a blender and then chilled? Thanks…
Maria
September 4, 2016 at 4:02 pmMust try! There’s a local convenience store chain that has their own ice cream. I love the pumpkin pie! It also has bits of pie crust in it. There’s also “whipped cream ” swirled in. It will be out soon, but I will definitely have to make this. And this looks easy, and no egg!
Sue
September 4, 2016 at 4:18 pmI thought about adding ‘crust’ to this one, but decided in favor of the silky texture of the pie filling as my inspiration…let us know how you like it Maria!
Emily
August 28, 2016 at 11:50 amHow many quarts does this recipe make?
Patricia Grabdchamp
September 29, 2015 at 12:39 pmChilling as I type..Love how easy and perfect these ingredients are.Not a huge clove person,so omitted,and added pumpkin pie spice instead.Fingers crossed! Ty?
Fiona
September 24, 2015 at 6:54 amWOW, second trying out my ice cream maker and this was the BOMB!!! I love it. I would say to leave out the mesh sieve part if you want to taste the spices more. I would definitely be keep this recipe and sharing with my friends.
Sue
September 24, 2015 at 7:15 amThanks so much, Fiona, and congrats on your new machine :)
Laura (Tutti Dolci)
September 20, 2015 at 1:14 pmI’ll take 2 scoops, please! :)
Toni | BoulderLocavore
September 15, 2015 at 6:41 pmThis sounds delicious and your presentation is adorable! I often have the same struggle about whether to change a recipe up or leave it in a more simple, classic form and I think you made the right call here. This is perfect on its own!
Susan
September 15, 2015 at 5:09 pmOh man! I’ll bite! I just made pumpkin spice cookies today, so you know I’m all about the pumpkin these days … this looks killer, Sue!
Linda@ThereandBackAgainFood
September 15, 2015 at 2:15 pmI have got to try this! I’ve searched every ice cream shop for a good pumpkin flavor, only to be constantly disappointed. Maybe it is time to make my own!
Sue
September 15, 2015 at 2:36 pmI think it is, Linda :)
Chris Scheuer
September 15, 2015 at 12:49 pmI’m flipping just looking at this deeeeelicious looking ice cream! I love that it’s so easy to put together too. Pinning for later!
Diane {Created by Diane}
September 15, 2015 at 9:57 amPumpkin ice cream has been my favorite for more than 20 years. My first job was in an ice cream shop. I HAVE to make this!!!
Sue
September 15, 2015 at 11:00 amI have always loved it too, but it’s usually to mildly flavored for me. What a fun first job!!
Tricia @ Saving room for dessert
September 15, 2015 at 9:41 amYummy and beautiful Sue! I love this eggless ice cream and it looks so incredibly creamy. Beautiful scoops! Love your food styling :)
Sue
September 15, 2015 at 11:01 amThanks Tricia!