This pumpkin pie ice cream is made with the perfect amount of pumpkin pie flavor, buttery cinnamon crumble and ribbons of brown butter. It’s a super easy and fun fall recipe!
This brown butter pumpkin ice cream is incredibly delicious! It’s made without an ice cream maker. It will be your new favorite fall dessert.
While I love pumpkin year round, the pumpkin pie spice makes this ice cream perfect for fall!
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 YOU WILL LOVE THIS
- No churn means no ice cream maker is needed. The whipped cream combined and frozen with with sweetened condensed milk, pumpkin puree, pumpkin pie spice and a pinch of salt!
- Delicious cinnamon pumpkin pie crumble adds a bit of pie crust taste and texture.
- The brown butter swirl makes this ice cream extra rich and delicious!
INGREDIENT NOTES
Below are some notes about some of the ingredients for this pumpkin ice cream. Please see recipe card for measurements and instructions.
- Heavy cream- Use cold, full fat heavy cream.
- Sweetened condensed milk- You’ll need one can of sweetened condensed milk.
- Pumpkin puree- Use 100% pure pumpkin puree. Be careful not to confuse pumpkin puree with pumpkin pie filling. They are not the same thing.
- Cinnamon crumble- One of my favorite parts of pumpkin pie is the crust! This cinnamon crumble tastes like little bits of pie crust in the ice cream!
- Brown butter- Use unsalted butter. The butter will be melted then browned. Browning the butter only takes minutes but adds such a nice toasty, nutty flavor. It gives butter more depth of flavor.
STEP BY STEP INSTRUCTIONS-PUMPKIN PIE CRUMBLE
Pumpkin pie crumble gives this homemade pumpkin ice cream a bit of pie crust taste and texture. It’s easier and faster to make than pie crust!
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a medium bowl, combine the indgredients for the crumble. Stir them together with a spoon or mix them with a mixer til combined and mixture forms small clusters. Use your hands to spread the it evenly on the baking sheet. Bake for 10 minutes.
- Remove from oven and allow to cool completely.
- Use a fork, your hands or even a knife to break up/chop some of the larger chunks.
INSTRUCTIONS-PUMPKIN PIE ICE CREAM
- Brown the butter: Once browned, pour into a jar or measuring cup to cool to room temperature.
- Make the crumble: Mix together the ingredients for the crumble. Spread them out on a baking sheet and bake. Allow to cool.
- Whip the heavy whipping cream: Beat the cold cream in a large bowl to stiff peaks.
- Combine the rest of the ingredients: In a medium sized bowl, stir to combine the sweetened condensed milk, vanilla extract, pumpkin pie spice, pumpkin puree and salt.
- Fold in the sweetened condensed milk mixture. Fold in the sweetened condensed milk, vanilla and salt until well combined. Fold in the crumbles.
- Pour half the ice cream into a pan: Pour the mixture into your pan. Pour the room temperature brown butter evenly over top. Pour the remaining ice cream over the brown butter. Stick a skewer or table knife into the ice cream and make a swirl pattern from one side of the pan to the other. Rotate the pan 45 degrees and swirl from one side to the other again.
- Freeze: Wrap the mixture with both plastic wrap and aluminum foil and freeze for 4-6 hours.
MORE FALL DESSERTS YOU WILL LOVE
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Pumpkin Pie Ice Cream
- Prep Time: 20 minutes
- freezing time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8-10 servings
- Category: Ice Cream
- Method: Freezer
- Cuisine: American
Description
Move over pumpkin pie, pumpkin pie ice cream is here! This easy recipe for creamy no churn ice cream is made with the perfect amount of pumpkin pie spice, sweetened condensed milk, pumpkin puree, buttery pumpkin pie crumble and rich brown butter!
Ingredients
Units
FOR THE PUMPKIN PIE CRUMBLE
- 2/3 cup all purpose flour
- 1/3 cup plus 1 tablespoon granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter, melted
FOR THE ICE CREAM
- 2 cups heavy whipping cream, cold
- 14 ounces sweetened condensed milk
- 3/4 cup pumpkin puree
- 1 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- pumpkin pie crumble (recipe above)
- 5 tablespoons unsalted butter, browned (see instructions for browning butter)
Instructions
FOR THE BROWN BUTTER
- Melt the butter in a skillet over medium heat. Stir occasionally at first. Once begins to bubble and comes to a boil, stir it constantly. It will start to foam. Continue stirring as you watch for it to turn a light, amber color and develop a nutty smell which should happen in about five minutes. Pour the brown butter into a heat safe bowl, making sure the scrape the bottom of the pan for all the bits. Set the butter aside and use when cool to the touch. In the meantime, continue with the recipe.
FOR THE 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.
FOR THE 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.
- Carefully fold in the sweetened condensed milk, vanilla and salt until well combined. Fold in the pumpkin pie crumbles. Pour half 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. Pour the room temperature brown butter evenly over top. Use a knife or skewer to make a swirl through the ice cream from one side of the pan to the other. Rotate pan and swirl one more time from top to bottom. Smooth top of the ice cream with an offset spatula. Cover with plastic wrap and aluminum foil and freeze in the coldest part of your freezer for 4-6 hours.
Keywords: ice cream, no churn, pumpkin pie, pumpkin pie ice cream, pumpkin, fall, autumn, thanksgiving, halloween, brown butter,
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!!
★★★★★
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