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
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.
How many quarts does this recipe make?
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?
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.
Thanks so much, Fiona, and congrats on your new machine 🙂
I’ll take 2 scoops, please! 🙂
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!
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!
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!
I think it is, Linda 🙂
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!
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!!!
I have always loved it too, but it’s usually to mildly flavored for me. What a fun first job!!
Yummy and beautiful Sue! I love this eggless ice cream and it looks so incredibly creamy. Beautiful scoops! Love your food styling 🙂
Thanks Tricia!