Pumpkin Pie Ice Cream

Pumpkin pie ice cream is a delicious fall treat that tastes just like pumpkin pie. This easy homemade ice cream is made with milk, cream, brown sugar, pumpkin puree, and pumpkin pie spice. You’ll love it!

This homemade ice cream tastes just like pumpkin pie, with warm, cozy spices that make it perfect for cooler days and crisp fall nights. It’s made by adding pumpkin purée and pumpkin pie spice to an egg-free ice cream base, which keeps things simple while still delivering big, comforting flavor. It has all the flavors you love, wrapped up in a creamy, scoopable dessert.

After the ice cream is churned, I stir in pieces of flaky pie crust, so every scoop has little bites that taste just like the best part of pumpkin pie. I make this ice cream all autumn long, but it’s especially fun to serve for Thanksgiving or around Halloween. If you’re a pumpkin pie fan, this one’s a guaranteed hit.

You might also enjoy my pumpkin sugar cookies!

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Pumpkin Pie Ice Cream Recipe

Prep: 5 minutes mins

Chill and Churn: 30 minutes mins

Cook: 5 minutes mins

Total: 40 minutes mins

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Pumpkin pie ice cream is a delicious fall treat that tastes just like pumpkin pie. This easy homemade ice cream is made with milk, cream, brown sugar, pumpkin puree, and pumpkin pie spice. You'll love it!

4

Ingredients

• ▢ 1 ½ cups whole milk
• ▢ ¾ cup brown sugar
• ▢ 1 ½ cups whipping cream
• ▢ 1 cup pumpkin puree
• ▢ ¼ cup maple syrup
• ▢ 2 teaspoons vanilla
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1 store-bought pie crust (optional)

Instructions 

• Gently warm the milk over medium heat in a medium-sized pot over medium heat. When it starts to steam, remove the pot from the heat. Whisk the brown sugar into the milk until it dissolves.
  1 ½ cups whole milk, ¾ cup brown sugar
• Add the rest of the ingredients into the pot and stir well.
  ¾ cup brown sugar, 1 ½ cups whipping cream, 1 cup pumpkin puree, ¼ cup maple syrup, 2 teaspoons vanilla, 2 teaspoons pumpkin pie spice
• Put the pot into your fridge until it is cold.
• If using the optional pie crust, bake it first then let it cool completely. Break it into bite-sized pieces and reserve a handful to sprinkle on top of the ice cream.
  1 store-bought pie crust
• Pour the ice cream into your ice cream maker and let it churn until it is soft-set – usually about 20 minutes. Add the pie crust pieces to your ice cream maker and let them get mixed into the ice cream. Transfer the ice cream to a freezer-proof container, sprinkle the reserved handful of pie crust pieces over the top, and freeze for at least 2 hours.

Video

Nutrition

Serving: 1 serving = ¼ cup, Calories: 200kcal (10%), Carbohydrates: 22g (7%), Protein: 2g (4%), Fat: 12g (18%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 33mg (11%), Sodium: 66mg (3%), Potassium: 116mg (3%), Fiber: 1g (4%), Sugar: 15g (17%), Vitamin A: 2749IU (55%), Vitamin C: 1mg (1%), Calcium: 62mg (6%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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