This creamy pumpkin ice cream is a delicious fall treat. It’s full of warm pumpkin pie flavor and a buttery cinnamon crumble. There’s no ice cream maker needed and you only need less than 30 minutes of prep work to make this yummy fall treat!
This pumpkin pie ice cream flavored with warm spices and pure pumpkin flavor. Bits of buttery cinnamon crumble taste like pie crust. Pumpkin spice ice cream is delicious for fall or anytime of the year!
I love pumpkin pie and ice cream. This dessert combines the warm flavors of pumpkin pie with the creamy taste of ice cream.
If you’re looking for more pumpkin recipes, try my Pumpkin Banana Muffins, these amazing Pumpkin Carrot Cake Muffins, and this unbelievably good Pumpkin Carrot Cake.
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Why This Recipe Works
- No churn means no ice cream maker is needed.
- This homemade pumpkin ice cream recipe is eggless.
- This pumpkin ice cream is perfectly spiced and will satisfy all your pumpkin spice cravings.
- It’s super creamy and is filled with bits of homemade crumble. The simple cinnamon crumble tastes like little bits of pie crust in the ice cream!
- This ice cream makes a fun and festive Halloween and Thanksgiving dessert.
Ingredients
Below are some notes about some of the ingredients for this pumpkin ice cream.
- Heavy cream- Use cold, full fat heavy cream or heavy whipping cream. Heavy cream is whipped and folded into the mixture. It makes the ice cream light and fluffy.
- Sweetened condensed milk- You’ll need one can of sweetened condensed milk. Sweetened condensed milk sweetens the ice cream and makes it creamy. Make sure to use sweetened condensed milk and not evaporated milk.
- Pumpkin puree- Use 100% pure pumpkin puree. Pumpkin puree gives the ice cream its orange color and pumpkin flavor. Be careful not to confuse pumpkin puree with pumpkin pie filling. They are not the same thing.
Please see recipe card for measurements and instructions.
Substitutions
- Use crushed gingersnap cookies, Biscoff cookies, graham crackers, or pie crust instead of the cinnamon crumble.
Variations
- Swirl some cooled brown butter or caramel into the ice cream mixture before freezing.
- Make or buy some cookies and make pumpkin pie ice cream sandwiches! I love a scoop of ice cream in between these soft and chewy sour cream cookies!
Instructions
Step 1: (Picture 1 above) Mix together the ingredients for the crumble.
Step 2: (Picture 2 above) Spread them out on a baking sheet and bake 10 minutes. at 350 F. Allow to cool.
Step 3: (Picture 3 above) In a medium sized bowl, stir or whisk to combine the sweetened condensed milk, vanilla extract, pumpkin pie spice, pumpkin puree and salt.
Step 4: (Picture 4 above) Beat the cold heavy cream in a large bowl to stiff peaks.
Step 5: (Picture 5 above) Fold the sweetened condensed milk mixture into the whipped cream until well combined. Fold in the cooled crumbles.
Step 6: (Picture 6 above) Pour the mixture into your pan. Wrap the mixture with both plastic wrap and aluminum foil and freeze for at least 6 hours.
Recipe FAQs
No. This is a no-churn recipe. No-churn means you don’t need an ice cream machine to make it.
Store pumpkin ice cream in a container with plastic wrap and/or a lid or cover in the freezer for up to 1 month. Press a layer of plastic wrap against the ice cream to help prevent freezer burn.
Expert Tips
- Use 100% pure pumpkin puree and not pumpkin pie filling. They are not the same thing.
- Make sure the heavy cream is cold. Cold cream whips better.
- Make sure to use sweetened condensed milk and not evaporated milk.
- If the ice cream is hard to scoop, use a warm ice cream scoop or let the ice cream sit at room temperature for a few minutes before scooping.
- Press a layer of plastic wrap against the ice cream to help prevent freezer burn.
More Fall Dessert Recipes You Will Love
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Pumpkin Pie Ice Cream
Ingredients
Pumpkin Pie Crumble
- ⅔ cup all purpose flour
- ⅓ cup plus 1 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter melted
Pumpkin Ice Cream
- 2 cups heavy whipping cream cold
- 14 ounces sweetened condensed milk
- ¾ cup pumpkin puree
- 1¼ teaspoons pumpkin pie spice
- ½ teaspoons vanilla extract
- ¼ teaspoon salt
- pumpkin pie crumble recipe above
Instructions
Pumpkin Pie Crumble
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a medium bowl, use a spoon or mixer to combine the ingredients til mixture forms small clusters. Spread the mixture evenly on the baking sheet. Bake for 8-10 minutes. Remove from oven and allow to cool.
Pumpkin Pie Ice Cream
- In a medium sized bowl, stir to combine the sweetened condensed milk, pumpkin puree, pumpkin pie spice, salt and vanilla. Set aside.
- large bowl or bowl of an electric mixer, whip the heavy cream on high speed just until stiff peaks form.
- Use a spatula to carefully fold in the sweetened condensed milk mixture until combined. Fold in the pumpkin pie crumbles. Pour the mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square or round pan lined with parchment paper. Cover with plastic wrap and aluminum foil and freeze in the coldest part of your freezer for 4-6 hours.
Barbara Ward
Beautiful presentation! Love the recipe! Will be making this pumpkin pie ice cream!
Natalie
Thank you! Hope you enjoy it!
Elisabeth
I was looking for a way to use up pumpkin purée, and this was perfect! Tastes just like pumpkin pie. I might skip the browned butter swirl next time, but love the “pie crust” pieces! It adds a wonderful texture. Thanks for the great recipe!!
Natalie
Hey Elisabeth,
Fantastic! Thanks so much for making this pumpkin pie ice cream. It’s definitely my favorite way to use up pumpkin puree 🙂 Thank you for sharing your feedback. I am so glad you enjoyed it! Xo Natalie