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A well made pumpkin pie has a complex flavor that tastes completely unique. That’s how it is with this ultra creamy homemade Pumpkin Ice Cream. It tastes exactly like pumpkin pie with loads of warm spices, whipped cream and all!
Homemade Creamy Pumpkin Ice Cream Recipe
There’s no doubt about the distinct and recognizable flavor of this ice cream. If you love pumpkin pie you’re going to love this dessert. It tastes exactly like a creamy, frozen slice of pumpkin pie. For those of us who love the hints of cinnamon, ginger and nutmeg, this frozen pumpkin pie ice cream is a must make!
Made with only 8 ingredients, this easy homemade ice cream with the ultra-creamy texture will thrill your pumpkin pie lover!
For this recipe you’ll need:
- heavy cream
- granulated sugar
- egg yolks (reserve egg whites for your morning omelette or make coconut macaroons)
- whole milk
- unsweetened pumpkin puree homemade or canned (not pumpkin pie filling)
- vanilla extract
- pumpkin pie spice store-bought or homemade
Make your own pumpkin pie spice with:
- 1 and 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- and 1/4 teaspoon ground cloves
How to make Pumpkin Ice Cream
1. First prepare an ice bath
- Place a large bowl inside another larger bowl filled with ice. Add one cup of cream to the bowl inside the ice bath. Set aside.
2. Make the ice cream base
- In a medium bowl combine one-fourth cup of sugar with the egg yolks. Whisk until the egg mixture is pale and slightly thickened. Set aside.
- Pour the milk and remaining cream into a saucepan. Add the remaining sugar and the salt. Cook over medium heat until it comes to a boil. Remove from the heat.
- Temper the eggs by slowly drizzling a little hot milk into the egg yolks while whisking constantly. After half of the hot milk has been added to the eggs, pour the egg and milk mixture back into the saucepan. Cook over medium heat until the custard thickens and coats the back of a wooden spoon.
- Remove from the heat and add the pumpkin puree, vanilla and pumpkin spice. If desired, blitz the custard with an immersion blender until smooth. Pour the base into the bowl with the remaining cream set over the ice bath. Stir occasionally while cooling, about 30 minutes.
3. Chill, churn and freeze
- Once cooled cover and refrigerate the custard for at least 8 hour or overnight. Process the mixture according to the manufacturer’s instructions for your ice cream maker. Serve immediately as soft serve ice cream or freeze in a freezer-safe container for several hours for a firm, scoopable consistency.
Variations and Add-In’s
- We love serving this ice cream with Biscoff cookies, graham crackers or shortbread like Lorna Doone’s. Use the cookies for dipping or crumble on top.
- Layer crumbled cookies between scoops of the ice cream when placing in a freezer-safe container.
- Add mini chocolate chips as a garnish or stir into ice cream before freezing.
- Drizzle hot fudge sauce over a bowl before serving. If you’ve never tried chocolate and pumpkin together you won’t believe how perfect they are!
- Serve with a drizzle of caramel sauce for a sweeter treat.
- Turn this recipe into an ice cream pie. Scoop into a prepared graham cracker crust and freeze until needed. Top with sweetened whipped cream and crumbled graham crackers for garnish.
How to store Pumpkin Ice Cream
Homemade ice cream is best stored in an airtight container. Any Tupperware will work well for a few days. For longer storage we recommend using an insulated ice cream container like THIS one.
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Pumpkin Ice Cream Recipe
- Ice cream maker
- 2 cups heavy cream divided (16oz)
- 1 cup granulated sugar divided (222g)
- 4 large egg yolks
- 1 cup whole milk (8oz)
- ¼ teaspoon salt
- 1 cup unsweetened pumpkin puree (244g) not pie filling
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- Place a bowl inside another larger bowl filled with ice. Add 1 cup (8oz) cream to the bowl inside the ice bath. Set aside.
- In a medium mixing bowl combine 1/4 cup (55g) of sugar and the egg yolks. Whisk until the egg mixture is pale and slightly thickened. Set aside.
- Pour the milk and remaining cream into a heavy bottom medium saucepan. Add the remaining 3/4 cup (170g) sugar and the salt. Warm over medium heat stirring constantly until the mixture just comes to a boil. Remove from the heat.
- Temper the eggs by slowly drizzling a little hot milk into the eggs while whisking constantly. After more than half the hot milk has been added to the eggs, pour the egg/milk mixture back into the saucepan whisking to combine. Cook over medium heat stirring constantly until the custard coats the back of a wooden spoon.
- Remove from the heat and add the pumpkin puree, vanilla and pumpkin spice. Blend with an immersion / stick blender until smooth (if desired). Pour the base mixture into the bowl with the cream set over the ice bath. Stir occasionally while cooling, about 30 minutes.
- Once cooled cover and refrigerate the mixture for at least 8 hours or overnight.
- Process the custard according to the manufacturer’s instructions for your ice cream maker. Serve immediately as soft serve ice cream or freeze in an airtight container for several hours or overnight for a firm, scoopable consistency.
More great Pumpkin desserts
If you like to drink your dessert, skip the drive-thru and try this Pumpkin Spice Frozen Latte Recipe.
For a healthier version try our popular Pumpkin Pie Smoothie. It’s so quick and easy to make and perfect whenever you have a little leftover pumpkin puree.
Originally posted November 2012, updated October 2023