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!
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.
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.
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
- 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.
Make it your own ~
- If you don’t have an ice cream maker, be sure to try my No Churn Pumpkin Spice Ice Cream.
Questions and Reviews
thanks for all of your recipes! if i see “theviewfromgreatisland”, i know it’s going to be a great recipe 🙂
Thanks for making my morning Jane!
Sue, question! Could you add 1/2 Cup of brown sugar to the mix before mixing it?
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.
I don’t have an ice cream maker. Can I freeze this in the freezer and scrape it down a few times?
I just happen to have a NO CHURN pumpkin ice cream recipe on the blog Felicia 🙂 https://theviewfromgreatisland.com/no-churn-pumpkin-pie-ice-cream-recipe/
I would like to see the recipe .
How much does the recipe make?
About a pint, Nicole.
I meant using the ice cream attachment for the Cuisinart mixer.
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.
Can you prepare this recipe in the Cuisinart mixer?
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!
You’re going to have so much fun with that machine, Diana 🙂
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…
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!
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!