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.ice cream machine

Pumpkin Pie Ice Cream
3.18 from 152 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!

1 2

Sharing is Caring

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


Get my tips, tricks & recipes for easy

foolproof baking


logo png