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!

Serve this pumpkin pie ice cream as a special Thanksgiving or Halloween dessert or treat yourself all autumn long! And if you love pumpkin pie flavor, also try our chocolate pumpkin pie popsicles!

Pumpkin Pie Ice Cream in tart shells with white pumpkins in the background.

Pumpkin pie ice cream

This homemade ice cream tastes just like pumpkin pie! The warm and cozy flavors make it the perfect ice cream for when the days turn cooler and the leaves start to fall.

While we love to eat this anytime during autumn, it's an easy and fun dessert to serve for Thanksgiving or around Halloween.

If you like pumpkin pie then you will LOVE this ice cream!

How to make pumpkin pie ice cream

Since we make this ice cream without eggs, it's very simple to make.

  • Gently warm the milk then stir brown sugar into it.
  • Stir the rest of the ingredients into the milk then put the pot into your fridge to let it cool.
  • Bake a store-bought pie crust then let it cool completely before breaking it into bite-sized pieces. (Or use biscuit-type cookies to skip this step!)
  • Now simply pour the ice cream into your ice cream maker then add the pie crust pieces once it's churned.

That's it! You've just made pumpkin pie ice cream!

Full recipe in the recipe card below.

A bowl of pumpkin ice cream with pie crust on top.

Ingredient notes

Whole milk – Don't be tempted to use skim milk as it will cause the ice cream to turn icy.

Brown sugar – This adds a wonderful malty flavor to the ice cream. Coconut sugar can be used for a refined sugar-free version. Sugar helps prevent ice cream from freezing solid, if you're tempted to reduce the amount, know that your ice cream may need to thaw a little before you can eat it.

Pumpkin puree – We use canned 100% pumpkin puree in this recipe. Don't use pumpkin pie filling, which has many spices in it.

Maple syrup – the warm maple flavor is wonderful in this ice cream. If you don't have any pure maple syrup, you can use more brown sugar instead.

Vanilla – Another delicious warm, autumn flavor.

Pumpkin pie spice – This is what makes it really taste like pumpkin pie. Try using our homemade pumpkin pie spice!

Whipping cream – This gives body and creaminess to the ice cream.

How to serve homemade pumpkin pie ice cream

This ice cream is so delicious that no one is going to judge if you eat it straight from the container. But there are more fun ways to serve it!

  • Bake store-bought tart shells and scoop the pumpkin ice cream into them once they're cool.
  • In pretty bowls with cookie crumbles or crumbled pie crust on top.
  • Drizzled with a little caramel sauce.
  • In a waffle cone dusted with cinnamon sugar.
3 scoops of pumpkin pie ice cream in container with an ice cream scoop.
Pumpkin Pie Ice Cream in tart shells with white pumpkins in the background.

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!
5 stars (2 ratings)

Ingredients

  • 1 ½ cups whole milk
  • ¾ cup brown sugar, can use coconut 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.
Serving: 1 serving = ¼ cup, Calories: 200kcal, Carbohydrates: 22g, Protein: 2g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 33mg, Sodium: 66mg, Potassium: 116mg, Fiber: 1g, Sugar: 15g, Vitamin A: 2749IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 1mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.

Pin this pumpkin ice cream recipe to save it for later!

Pumpkin Pie Ice Cream in tart shells with white pumpkins in the background and the recipe title on top of the pciture.