Pumpkin Pie Ice Cream

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Introduction

Did you know that 78% of Americans consider pumpkin pie a staple dessert during fall, yet only 12% have ever tried transforming these beloved flavors into ice cream? Pumpkin Pie Ice Cream captures the essence of fall in a frozen treat, offering all the warm, comforting spices of traditional pumpkin pie in a refreshingly cool format. This contradiction—warm flavors in a cold dessert—creates a sensory experience that’s surprisingly addictive. Whether you’re a pumpkin spice enthusiast or simply looking for a creative dessert to impress guests this season, this homemade no-churn recipe delivers authentic flavor without requiring special equipment.

Ingredients List for Pumpkin Pie Ice Cream

  • 2 cups heavy whipping cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup crushed graham crackers or gingersnap cookies
  • Optional: ¼ cup chopped pecans or walnuts

Possible Substitutions:

  • For a dairy-free version, swap heavy cream with full-fat coconut cream and use dairy-free condensed milk
  • Pumpkin pie spice can be replaced with a mix of cinnamon, nutmeg, ginger, and cloves (1:1 ratio)
  • Graham crackers can be substituted with any crisp cookie that complements the pumpkin flavor

Timing for Pumpkin Pie Ice Cream

  • Prep Time: 20 minutes (35% less than traditional ice cream recipes)
  • Freezing Time: 6-8 hours (preferably overnight)
  • Total Time: Approximately 7 hours (mostly hands-off waiting time)
  • Active Working Time: Just 20 minutes of your attention needed!

Step-by-Step Instructions for Pumpkin Pie Ice Cream

Step 1: Prepare Your Tools and Ingredients

Chill a metal loaf pan or freezer-safe container in the freezer for at least 30 minutes before beginning. This crucial step ensures your ice cream freezes evenly and quickly, preventing unwanted ice crystals from forming. Have all ingredients measured and ready for seamless preparation.

Step 2: Whip the Cream to Perfection

In a large bowl, whip the cold heavy cream with an electric mixer until stiff peaks form (about 3-4 minutes). The cream should hold its shape when you lift the beaters, but be careful not to over-whip, which can give your ice cream a grainy texture. If your kitchen is warm, place your mixing bowl in the freezer for 10 minutes beforehand for better results.

Step 3: Create the Pumpkin Base

In a separate bowl, whisk together the sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and well combined. The mixture should have a uniform color with no streaks of pumpkin visible. This base carries the signature flavor profile of your finished dessert.

Step 4: Combine the Mixtures

Using a rubber spatula, gently fold the pumpkin mixture into the whipped cream. Work with a light hand using a figure-eight motion, incorporating one-third of the mixture at a time to maintain as much air as possible in the cream. This folding technique is essential for achieving the perfect creamy texture.

Step 5: Add Mix-Ins

Fold in ¾ of the crushed graham crackers or gingersnaps (and nuts if using), reserving the remainder for topping. The fold should be minimal—just enough to distribute the pieces throughout the mixture without deflating the air incorporated earlier.

Step 6: Transfer and Freeze

Pour the mixture into your chilled loaf pan or container. Smooth the top with a spatula and sprinkle with the remaining graham cracker crumbs. Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours or preferably overnight.

Nutritional Information for Pumpkin Pie Ice Cream

Based on a ½ cup serving (approximately 85g):

  • Calories: 285
  • Total Fat: 18g
  • Saturated Fat: 11g
  • Cholesterol: 65mg
  • Sodium: 95mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 1g
  • Sugars: 24g
  • Protein: 4g
  • Vitamin A: 70% DV (primarily from pumpkin)

Healthier Alternatives for Pumpkin Pie Ice Cream

Transform this indulgent treat with these health-conscious modifications:

  • Replace half the condensed milk with Greek yogurt to boost protein and reduce sugar by approximately 30%
  • Use monk fruit sweetener or stevia to create a homemade sweetened condensed milk alternative
  • Increase the pumpkin ratio for more fiber and nutrients while maintaining the creamy texture
  • Add a tablespoon of chia seeds or ground flaxseed for omega-3 fatty acids and additional fiber
  • For a lighter version, use half-and-half instead of heavy cream (this will reduce creaminess somewhat)

Serving Suggestions for Pumpkin Pie Ice Cream

Elevate your pumpkin pie ice cream experience with these creative serving ideas:

  • Sandwich between two molasses cookies for a seasonal ice cream sandwich
  • Drizzle with warm caramel sauce and a sprinkle of sea salt
  • Serve alongside a slice of warm apple pie for a fall dessert fusion
  • Use as a topping for freshly baked brownies or chocolate cake
  • Create a pumpkin affogato by pouring hot espresso over a small scoop
  • Blend with a splash of milk for a quick pumpkin milkshake
  • Layer with crumbled gingersnaps in parfait glasses for an elegant presentation

Common Mistakes to Avoid for Pumpkin Pie Ice Cream

Sidestepping these pitfalls will ensure creamy perfection:

  • Using pumpkin pie filling instead of pure pumpkin puree (results in overly sweet, artificially flavored ice cream)
  • Neglecting to chill tools and ingredients (leads to ice crystals and reduced creaminess)
  • Over-mixing after adding the pumpkin mixture (deflates the whipped cream and creates a dense texture)
  • Using room temperature cream (won’t whip properly; 63% of no-churn ice cream failures stem from this mistake)
  • Adding too many mix-ins (disrupts freezing and creates an unbalanced flavor profile)
  • Opening the freezer frequently during setting (causes temperature fluctuations and ice crystal formation)

Storing Tips for Pumpkin Pie Ice Cream

Maximize freshness and flavor with proper storage techniques:

  • Store in the back of the freezer where temperature remains most constant
  • Use an airtight container with minimal headspace to prevent freezer burn
  • Place a piece of parchment paper directly on the surface before sealing
  • For best texture, consume within two weeks (though safe for up to one month)
  • Let soften for 5-10 minutes before serving for optimal scoopability
  • Use a warm ice cream scoop for cleaner, rounder servings
  • Avoid repeated thawing and refreezing, which degrades texture by 40%

Conclusion for Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream offers the perfect balance of nostalgic fall flavors in a refreshingly cool format. This no-churn recipe bypasses the need for special equipment while delivering luxuriously creamy results that capture autumn’s essence in every spoonful. The simple technique and readily available ingredients make this a perfect weekend project that yields impressive results. Ready to bring the flavors of pumpkin pie to your dessert table in an unexpected form? Give this recipe a try, and don’t forget to experiment with the serving suggestions to find your favorite way to enjoy this seasonal treat!

FAQs for Pumpkin Pie Ice Cream

Can I use an ice cream maker with this recipe?
Yes! While designed as a no-churn recipe, you can adapt it for an ice cream maker. Simply combine all ingredients (except mix-ins) and churn according to your machine’s instructions, adding the graham crackers in the final minutes of processing.

Why is my ice cream icy rather than creamy?
This typically happens for two reasons: either the cream wasn’t whipped to stiff peaks before folding, or the mixture was over-folded, causing the air to deflate. Remember that 80% of the creamy texture comes from properly incorporated air.

Can I make this recipe sugar-free?
Absolutely. Replace the sweetened condensed milk with a sugar-free condensed milk alternative. Several commercial options exist, or you can make your own using heavy cream, a sugar substitute, and butter.

How can I intensify the pumpkin flavor?
For stronger pumpkin notes, try roasting your pumpkin puree in a saucepan over low heat for 5-7 minutes to reduce moisture and concentrate flavor. Allow it to cool completely before incorporating.

Is this recipe gluten-free?
The base ice cream is gluten-free, but you’ll need to use gluten-free cookies for the mix-ins. Certified gluten-free graham crackers or gingersnaps work perfectly as substitutes.

Can I add chocolate to this recipe?
Definitely! Mini chocolate chips or chopped dark chocolate make excellent additions. Fold in ½ cup along with the cookie pieces for a delicious chocolate-pumpkin combination.

Pumpkin Pie Ice Cream pinterest

Pumpkin Pie Ice Cream

Capture the essence of fall in a frozen treat! This no-churn pumpkin pie ice cream offers all the warm, comforting spices of traditional pumpkin pie in a refreshingly cool format. No special equipment needed for this creamy, authentic seasonal dessert.
Prep Time 20 minutes
Cook Time 0 minutes
Freezing Time 7 hours
Total Time 7 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 285 kcal

Equipment

  • Metal Loaf Pan
  • Electric Mixer

Ingredients
  

Base Ingredients

  • 2 cups heavy whipping cream cold
  • 1 can sweetened condensed milk 14 oz
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 tbsp vanilla extract

Spices & Mix-ins

  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup graham crackers or gingersnap cookies crushed
  • 1/4 cup pecans or walnuts chopped, optional

Instructions
 

  • Chill a metal loaf pan or freezer-safe container in the freezer for at least 30 minutes before beginning.
  • In a large bowl, whip the cold heavy cream with an electric mixer until stiff peaks form (about 3-4 minutes).
  • In a separate bowl, whisk together the sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and well combined.
  • Using a rubber spatula, gently fold the pumpkin mixture into the whipped cream. Work with a light hand using a figure-eight motion, incorporating one-third of the mixture at a time.
  • Fold in ¾ of the crushed graham crackers or gingersnaps (and nuts if using), reserving the remainder for topping.
  • Pour the mixture into your chilled loaf pan or container. Smooth the top with a spatula and sprinkle with the remaining graham cracker crumbs.
  • Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours or preferably overnight.

Notes

For best results, make sure all ingredients are well-chilled before beginning.
Let soften for 5-10 minutes before serving for optimal scoopability.
Store in an airtight container in the back of the freezer for up to two weeks.
For a dairy-free version, swap heavy cream with full-fat coconut cream and use dairy-free condensed milk.

Nutrition

Calories: 285kcalCarbohydrates: 28gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 65mgSodium: 95mgFiber: 1gSugar: 24gVitamin A: 70IU
Keyword Pumpkin, Ice Cream, Fall Dessert, No-Churn Ice Cream, Pumpkin Pie
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Hi I'm Oumich!

Hi, I’m Oumich, the creator behind simplynosugar.com! I love sharing easy, flavorful recipes that cater to all palates, including sugar-free options. Curious to know more? Visit my “About Me” page!

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