Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream is an easy homemade ice cream recipe that tastes just like a slice of your favorite pumpkin pie! This perfectly spiced ice cream is great for serving on top of your holiday pies, and makes a fantastic dessert on its own!

Pumpkin Pie Ice Cream in an ice cream scoop

My pumpkin pie ice cream tastes exactly like classic 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. 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.

A side benefit is that it’s lower in fat than regular ice cream because it contains no heavy cream at all.

A scoop of Pumpkin Ice Cream on top of a can of pumpkin.

The recipe for this pumpkin pie ice cream 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.

Two scoops of Pumpkin Pie Ice Cream on top of a can of pumpkin.

more unexpected and delicious fall ice creams ~


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.

Pumpkin Pie Ice Cream
3.15 from 150 votes

Pumpkin Pie Ice Cream

Course Ice Cream
Cuisine American
Prep Time 25 minutes
Author Sue Moran


  • 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


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~


pumpkin pie ice cream pin



You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    August 3, 2021 at 8:20 pm

    thanks for all of your recipes! if i see “theviewfromgreatisland”, i know it’s going to be a great recipe 🙂

    • Reply
      Sue Moran
      August 4, 2021 at 9:34 am

      Thanks for making my morning Jane!

  • Reply
    October 27, 2020 at 10:26 am

    Sue, question! Could you add 1/2 Cup of brown sugar to the mix before mixing it?

    • Reply
      October 27, 2020 at 1:03 pm

      You could substitute brown sugar for the white sugar. I wonder if the brown sugar would be a little harder to dissolve. To fix that you could heat the mixture until the sugar dissolves. Then you’d have to chill it thoroughly before proceeding.

  • Reply
    June 1, 2017 at 6:04 pm

    I don’t have an ice cream maker. Can I freeze this in the freezer and scrape it down a few times?

  • Reply
    Linda Carolipio
    November 29, 2016 at 4:12 pm

    I would like to see the recipe .

  • Reply
    November 9, 2016 at 12:51 pm

    How much does the recipe make?

    • Reply
      November 9, 2016 at 1:15 pm

      About a pint, Nicole.

  • Reply
    September 22, 2016 at 1:05 pm

    I meant using the ice cream attachment for the Cuisinart mixer.

    • Reply
      September 22, 2016 at 1:11 pm

      I’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.

  • Reply
    September 22, 2016 at 1:03 pm

    Can you prepare this recipe in the Cuisinart mixer?

  • Reply
    September 17, 2016 at 11:18 am

    Oh, 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!

    • Reply
      September 17, 2016 at 12:47 pm

      You’re going to have so much fun with that machine, Diana 🙂

  • Reply
    Jennifer Torres
    September 9, 2016 at 11:54 am

    Hi, 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…

  • Reply
    September 4, 2016 at 4:02 pm

    Must 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!

    • Reply
      September 4, 2016 at 4:18 pm

      I 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!

  • Reply
    August 28, 2016 at 11:50 am

    How many quarts does this recipe make?

  • Reply
    Patricia Grabdchamp
    September 29, 2015 at 12:39 pm

    Chilling 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?

  • Reply
    September 24, 2015 at 6:54 am

    WOW, 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.

    • Reply
      September 24, 2015 at 7:15 am

      Thanks so much, Fiona, and congrats on your new machine 🙂

  • Reply
    Laura (Tutti Dolci)
    September 20, 2015 at 1:14 pm

    I’ll take 2 scoops, please! 🙂

  • Reply
    Toni | BoulderLocavore
    September 15, 2015 at 6:41 pm

    This 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!

  • Reply
    September 15, 2015 at 5:09 pm

    Oh 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!

  • Reply
    [email protected]
    September 15, 2015 at 2:15 pm

    I 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!

    • Reply
      September 15, 2015 at 2:36 pm

      I think it is, Linda 🙂

  • Reply
    Chris Scheuer
    September 15, 2015 at 12:49 pm

    I’m flipping just looking at this deeeeelicious looking ice cream! I love that it’s so easy to put together too. Pinning for later!

  • Reply
    Diane {Created by Diane}
    September 15, 2015 at 9:57 am

    Pumpkin 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!!!

    • Reply
      September 15, 2015 at 11:00 am

      I have always loved it too, but it’s usually to mildly flavored for me. What a fun first job!!

  • Reply
    Tricia @ Saving room for dessert
    September 15, 2015 at 9:41 am

    Yummy and beautiful Sue! I love this eggless ice cream and it looks so incredibly creamy. Beautiful scoops! Love your food styling 🙂

    • Reply
      September 15, 2015 at 11:01 am

      Thanks Tricia!

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!