When autumn rolls in, so do cozy flavors like cinnamon, nutmeg, and all things pumpkin spice. But who says you have to give up ice cream just because the weather cools down? Pumpkin Pie Ice Cream brings the best of both worlds — the nostalgic taste of homemade pumpkin pie and the creamy indulgence of ice cream.
Whether you’re a pumpkin spice superfan or simply love making seasonal treats, this recipe is the ultimate fall dessert. It’s easy to make, rich in flavor, and ideal for Thanksgiving, Halloween parties, or whenever you’re craving a cool and comforting scoop.
Why You’ll Love Pumpkin Pie Ice Cream
🎃 Creamy and perfectly spiced with pumpkin pie flavors
🧁 Tastes just like pumpkin pie, but in ice cream form
🥣 Simple to make with or without an ice cream maker
🍦 Perfect for fall holidays, Friendsgiving, or cozy nights in
💛 Customizable with mix-ins like graham crackers or caramel
What Is Pumpkin Pie Ice Cream?
Pumpkin Pie Ice Cream is a fall-inspired frozen dessert made with pumpkin purée, warm spices, and a creamy ice cream base. Think of it as pumpkin pie filling meets vanilla ice cream — sweet, spiced, silky, and totally satisfying.
It often includes crushed graham cracker crust pieces to mimic the flavor and texture of traditional pumpkin pie. Some versions even swirl in caramel or whipped cream for an extra indulgent touch.
Ingredients
This recipe makes about 1 quart (4 cups) of ice cream.
For the Ice Cream Base:
- 1½ cups heavy cream
- 1½ cups whole milk
- ¾ cup light brown sugar (or maple syrup for a natural touch)
- ¾ cup pumpkin purée (NOT pumpkin pie filling)
- 1½ tsp pumpkin pie spice (or your own blend: cinnamon, nutmeg, ginger, clove)
- 1 tsp vanilla extract
- Pinch of salt
Optional Mix-ins:
- ½ cup crushed graham crackers or gingersnaps
- Swirl of salted caramel sauce
- Toasted pecans or walnuts
Equipment Needed
- Ice cream maker (for traditional method)
- OR a freezer-safe container and mixer (for no-churn method)
- Mixing bowls, whisk, rubber spatula
How to Make Pumpkin Pie Ice Cream
You can make this ice cream with or without a machine.
Option 1: With an Ice Cream Maker (Best Texture)
Step 1: Make the Ice Cream Base
In a mixing bowl, whisk together:
- Pumpkin purée
- Brown sugar (or maple syrup)
- Pumpkin pie spice
- Vanilla
- Salt
Slowly add in the milk and heavy cream, whisking until well combined and smooth.
Tip: Chill the mixture in the fridge for at least 2 hours for best results. This ensures better churning and creamier texture.
Step 2: Churn
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes) until it reaches a soft-serve consistency.
Step 3: Add Mix-Ins and Freeze
Stir in crushed graham crackers or gingersnaps and transfer to a freezer-safe container.
Optional: Swirl in caramel or sprinkle in toasted nuts.
Cover with a lid or plastic wrap and freeze for at least 4 hours or until firm.
Option 2: No-Churn Pumpkin Pie Ice Cream
No ice cream machine? No problem!
Ingredients:
- 2 cups cold heavy cream
- 1 (14 oz) can sweetened condensed milk
- ¾ cup pumpkin purée
- 1½ tsp pumpkin pie spice
- 1 tsp vanilla
Instructions:
- In a large bowl, whip heavy cream until stiff peaks form.
- In a separate bowl, mix condensed milk, pumpkin, vanilla, and spices.
- Gently fold the pumpkin mixture into the whipped cream until fully combined.
- Pour into a loaf pan or container and sprinkle with crushed graham crackers.
- Cover and freeze for 6 hours or overnight.
No-churn ice cream is slightly less airy than churned, but still rich and delicious.
Tips for Perfect Pumpkin Ice Cream
🎃 Use pure pumpkin purée, not pumpkin pie filling
❄️ Chill your base before churning for the smoothest texture
💡 Add a splash of bourbon or vanilla extract for depth
🍪 Mix in graham crackers at the end to avoid sogginess
🥄 Let it sit at room temperature for 5–10 minutes before scooping
Delicious Variations
🍯 Maple Pumpkin Ice Cream – Replace sugar with maple syrup
🥧 Pumpkin Cheesecake Ice Cream – Add bits of cream cheese or swirl in cheesecake batter
🍫 Pumpkin Mocha Ice Cream – Add espresso powder and mini chocolate chips
🌰 Pumpkin Praline Ice Cream – Fold in candied pecans for a crunchy twist
☕ Pumpkin Chai Ice Cream – Infuse your milk with chai spices before mixing
How to Serve Pumpkin Pie Ice Cream
This dessert is rich on its own, but you can level it up:
- Scoop into a waffle cone and drizzle with caramel
- Serve with a warm brownie or blondie
- Pair with a slice of pumpkin pie for the ultimate combo
- Use as a filling in ice cream sandwiches
- Blend into a pumpkin milkshake with milk and whipped cream
- Top with whipped cream, cinnamon, or pecans
Storage Tips
Store in a tightly sealed container in the coldest part of your freezer.
🥶 Shelf life: Up to 2 weeks for best texture and flavor
🔁 Avoid frequent thawing and refreezing to prevent ice crystals
Nutrition Information (Approx. per ½ cup serving)
- Calories: 210
- Fat: 13g
- Carbs: 20g
- Sugars: 17g
- Protein: 3g
Values vary depending on your ingredients and mix-ins.
When to Make Pumpkin Pie Ice Cream
🎃 Thanksgiving dessert alternative
🎉 Fall dinner parties and potlucks
🧁 Halloween treats
📦 Make-ahead desserts for guests
🍁 Seasonal meal prep — it freezes beautifully!
Why This Recipe Works
✅ Easy to prepare — churn or no-churn
✅ Smooth, creamy texture with warm spice flavors
✅ Perfect balance of sweetness and pumpkin
✅ Crowd-pleasing and unique
✅ Naturally gluten-free (if mix-ins are, too)
Frequently Asked Questions
Can I use canned pumpkin pie filling?
It’s not recommended — it already has spices and sweeteners added, which can throw off the recipe balance.
Do I have to use whole milk and cream?
For best results, yes. You can substitute coconut milk or other dairy-free options, but the texture will be less creamy.
Can I make this vegan?
Yes! Use full-fat coconut milk and a plant-based sweetener like maple syrup. For no-churn, use whipped coconut cream and sweetened condensed coconut milk.
Can I swirl in real pumpkin pie?
Absolutely! Crumble leftover pie pieces into the churned ice cream before freezing for a fun twist.
Final Thoughts: A Cool Take on a Fall Classic
Pumpkin Pie Ice Cream is everything you love about fall desserts — creamy, cozy, and full of spice — served in a refreshingly cool and fun way. It’s a standout treat whether served solo, next to pie, or scooped into cones. Once you try it, it’ll become a seasonal favorite you look forward to every year.
So grab that can of pumpkin and celebrate sweater weather with a scoop (or three).
Print
Pumpkin Pie Ice Cream: Your Favorite Fall Dessert in Frozen Form
Ingredients
• 2 cups heavy cream • 1 cup whole milk • ¾ cup granulated sugar • 6 egg yolks • 1 cup pumpkin puree • 2 tsp pumpkin pie spice • 1 tsp vanilla extract • ¼ tsp salt • ¼ cup brown sugar • 2 tbsp maple syrup
Instructions
- In saucepan, heat cream, milk, and ½ cup sugar until steaming
- In separate bowl, whisk egg yolks with remaining sugar
- Slowly pour hot cream into egg mixture, whisking constantly
- Return mixture to saucepan
- Cook over low heat until thick enough to coat spoon
- Strain mixture into bowl, cool to room temperature
- Stir in pumpkin puree, pumpkin pie spice, and vanilla
- Refrigerate 4 hours or overnight until completely cold
- Churn in ice cream maker according to manufacturer’s instructions
- Mix brown sugar and maple syrup
- Fold maple mixture into churned ice cream
- Freeze 2-4 hours until firm
- Let soften 10 minutes before serving
PREP TIME & NUTRITION: Prep Time: 30 mins, Cook Time: 20 mins, Total Time: 5 hours, Servings: 6, Calories: 320, Net Carbs: 25g, Fats: 24g, Protein: 6g