Creamy Pumpkin Pie Ice Cream is an easy homemade ice cream that tastes just like a slice of your favorite pumpkin pie! This perfectly spiced ice cream is great for serving on top of holiday pies, and makes a fantastic dessert on its own! Switch up the traditional holiday dessert for a fun twist and serve some Pumpkin Ice Cream this year!
Pumpkin puree, heavy whipping cream, evaporated milk, and the perfect spice blend all come together to make a rich and creamy dessert that’s perfect for fall.
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Pumpkin ice cream tastes like a slice of classic pumpkin pie
My recipe for pumpkin ice cream uses the entire can of pumpkin, so it makes a nice big batch of ice cream; almost a gallon.
Depending on the size of your ice cream machine, you may have to churn this in multiple batches.
If you want a smaller batch of ice cream, you can cut the recipe in half. Just use the servings slider on the recipe card to make the adjustments to the ingredients. But that does mean you’ll have half a can of pumpkin puree leftover.
Which ice cream machine do I recommend?
Speaking of ice cream machines, I’ve seen so many people ask about which one to buy that I thought I’d share my favorite with you.
I love my (affiliate link) Cuisinart ice cream machine. It’s a simple idea that doesn’t take up much room on the shelf.
Simply place the freezer bowl in the freezer a couple days before you want to make ice cream so it’s good and cold. Then, when you have the ice cream base all ready, take the freezer bowl out and place it on the machine to churn the ice cream.
It works quickly and perfectly every time, and it’s great for ice cream, frozen yogurt, and sorbets. And makes them in about 20 minutes or less.
Other great ice cream recipes
Ice cream is my favorite dessert, so I have lots of fantastic ice cream recipes. Here are some fun fall and winter ones I love!
York Peppermint Patty Ice Cream, Apple Pie Ice Cream, Eggnog Ice Cream, and Peppermint Crunch Ice Cream.
Make sure to grab pumpkin puree at the store, and not pumpkin pie filling.
Pumpkin puree is the cooked and mashed flesh of a variety of squash. It can be labeled as 100% pure pumpkin, pumpkin puree, solid pack pumpkin, or simply “pumpkin.” Regardless of what it’s called, pumpkin puree won’t contain any seasonings or sugar because it’s just cooked, mashed squash. Pumpkin pie filling, however, is a mixture of cooked, mashed squash that’s blended with sweetener and spices. Cooking with plain pumpkin puree allows you to adjust the seasonings to your liking.
Kitchen tools you may need
Note: these are affiliate links
Ice cream machine
Ice cream scoop
Heavy bottomed pan
Ice cream tub
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Pumpkin Ice Cream Recipe
Pumpkin Pie Ice Cream
- 15 ounce can pumpkin puree about 2 cups
- 2 cups granulated sugar
- 13 ounce can evaporated milk
- 2 cups whipping cream
- 1 quart whole milk
- 2 large eggs
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 4 teaspoons vanilla extract
- In a large heavy bottomed saucepan, mix together all of the ingredients except the vanilla. Heat over medium-low heat until the mixture is very hot to touch and thickens slightly, about 12 to 15 minutes. Cooking the mixture blends the flavors and thickens the custard. Refrigerate until cool.
- Stir in the vanilla and freeze the ice cream in batches in an ice cream maker according to manufacture’s instructions.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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You know what my favorite way is to eat pumpkin ice cream is? (I mean besides just with a spoon…) You HAVE to try it on apple pie! It’s like the best of both fall worlds in every bite!! This ice cream recipe turned out perfect – and I served it for family dinner dessert last night on my homemade apple pie!