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



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    Leave a Reply

    Please rate this recipe!

  • 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 πŸ™‚

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

    I’ll take 2 scoops, please! πŸ™‚

  • 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 πŸ™‚

  • 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 πŸ™‚

    • Reply
      September 15, 2015 at 11:01 am

      Thanks Tricia!

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