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Home » Recipes » Ice Cream Recipes

Pumpkin Ice Cream

Published: Aug 22, 2023 by Natalie · This post may contain affiliate links · 4 Comments

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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.

Jump to:
  • Why This Recipe Works
  • Ingredients
  • Substitutions
  • Variations
  • Instructions
  • Recipe FAQs
  • Expert Tips
  • More Fall Dessert Recipes You Will Love
  • Pumpkin Pie Ice Cream

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

Labeled ingredients needed to make pumpkin pie ice cream laid out on a table.

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

Cinnamon crumble mixture stirred together in a glass bowl with a spoon.
A baking sheet lined with parchment paper with baked crumbles on it.

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.

A glass bowl with an orange pumpkin mixture and a mini spatula in it.
Whipped cream in a glass bowl with electric beaters next to it.

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.

A glass bowl with pumpkin ice cream mixture stirred together with a whisk.
Pumpkin ice cream mixed together in a loaf pan covered with plastic wrap.

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

Does this require an ice cream maker?

No. This is a no-churn recipe. No-churn means you don’t need an ice cream machine to make it.

How to store pumpkin ice cream?

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.
A dish with scoops of pumpkin ice cream and an ice cream scoop.

More Fall Dessert Recipes You Will Love

  • Apple Cider Coffee Cake
  • Pumpkin cake with cream cheese frosting cut into slices.
    Pumpkin Olive Oil Cake
  • A pumpkin muffin topped with icing with a bite taken out of it.
    Pumpkin Banana Muffins
  • Pumpkin Bread with Cream Cheese Frosting

Did you try this recipe or any other recipe on my website? Please leave a 🌟 star rating and 📝 comment below. I’d love to hear from you!

Don’t forget to tag me on Instagram, Facebook, and Pinterest!

Pumpkin pie ice cream in a cone and a mini pumpkin.

Pumpkin Pie Ice Cream

Natalie
This easy recipe for creamy no churn pumpkin pie ice cream is made with the perfect amount of pumpkin pie spice, sweetened condensed milk, pumpkin puree, and buttery pumpkin pie crumble! It's the perfect dessert for fall!
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Freezing Time 6 hours hrs
Course Ice Cream
Cuisine American
Servings 10 servings
Calories 394 kcal

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.

Notes

Pumpkin puree: Use 100% pure canned pumpkin puree. Be careful not to confuse pumpkin puree with pumpkin pie filling. They are not the same thing.
Sweetened condensed milk: Make sure to use sweetened condensed milk and not evaporated milk.
Scooping: 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.
Storage: Pumpkin ice cream is most delicious as soon as its ready, but it can be stored in the freezer for several weeks. Cover with plastic wrap and a lid (if your container has one). Be sure to press a layer of plastic wrap against the surface of the ice cream to help prevent freezer burn. 

Nutrition

Serving: 1servingCalories: 394kcalCarbohydrates: 38gProtein: 6gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 79mgSodium: 192mgPotassium: 244mgFiber: 1gSugar: 30gVitamin A: 3807IUVitamin C: 2mgCalcium: 161mgIron: 1mg
Tried this Recipe? Let us know!Let us know how it was!
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Comments

  1. Barbara Ward

    September 05, 2022 at 9:24 pm

    5 stars
    Beautiful presentation! Love the recipe! Will be making this pumpkin pie ice cream!

    Reply
    • Natalie

      April 11, 2023 at 9:36 am

      Thank you! Hope you enjoy it!

      Reply
  2. Elisabeth

    June 12, 2022 at 1:17 pm

    5 stars
    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!!

    Reply
    • Natalie

      June 21, 2022 at 10:29 pm

      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

      Reply

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I’m Natalie, the baker and photographer here at Parsley and Icing! Here you will find a collection of delicious and decadent dessert recipes made with fresh, from scratch ingredients! More About Natalie and Parsley and Icing

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