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    Home » Recipes » Courses » Desserts » Frozen Dessert Recipes

    Pumpkin Pie Ice Cream (no churn)

    Published: Oct 8, 2022 by Terri Gilson · Modified: Aug 24, 2023 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · Leave a Comment

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    Jump to Recipe
    pumpkin pie ice cream in a cone, being held by a hand, in front of a container of ice cream and a pumpkin in the background

    If you love pumpkin and ice cream, you're going to love this simple, quick no churn Pumpkin Pie ice cream recipe! It's like eating a pumpkin pie in ice cream form! With pumpkin pie spices and pumpkin puree, it's easy to make and you don't need an ice cream maker.

    pumpkin pie ice cream in a cone, being held by a hand, in front of a container of ice cream and a pumpkin

    This homemade pumpkin pie ice cream was inspired by my Saskatoon Berry Ice Cream on this site. I wanted to create an ice cream that was inspired by fall flavors. And it tastes just like my pumpkin pie, according to my testers! You can use homemade pumpkin puree or canned pumpkin puree to make this no churn ice cream. This easy recipe is popular in the fall season but delicious any time of year!

    Jump to:
    • 🥘Ingredients
    • 🔪Instructions
    • 📖Variations & Substitutions
    • 🍽Equipment
    • 🌡️Storage
    • 👪 Serving Size
    • 📋Pumpkin Pie Ice Cream Recipe (no churn)
    • 📋More Pumpkin Recipes

    🥘Ingredients

    All you need are the following ingredients for this delicious dessert:

    pumpkin pie ice cream ingredients in glass dishes, labelled
    • 14 ounce can of sweetened condensed milk
    • 1 tsp maple extract (affiliate link)
    • 3 cups heavy whipping cream (heavy cream)
    • 1.5 cups pure pumpkin puree *Use real pumpkin (do NOT use pumpkin pie filling)
    • ⅛ teaspoon ginger
    • ¼ teaspoon nutmeg
    • 1 teaspoon cinnamon
    • 2 tablespoons brown sugar

    🔪Instructions

    shipping cream beat to stiff peaks

    In a large bowl, beat whipping cream to stiff peaks.

    pumpkin pie ingredients in large glass bowl

    Add pumpkin puree, maple extract, condensed milk, nutmeg, ginger, cinnamon and brown sugar to whipped cream.

    stir all ingredients together

    Stir until combined.

    pumpkin pie ice cream in a ceramic loaf pan

    Pour into a container (I like to use a 9X5 loaf container) but you could use any container.

    beige ceramic loaf pan covered in plastic wrap

    Cover with plastic wrap and freeze for 6-8 hours or overnight.

    graham cracker crust broken up in an aluminum pie plate

    Break up the graham cracker crust into pieces and top ice cream with it.

    You could also sprinkle on additional cinnamon.

    📖Variations & Substitutions

    • Pumpkin Puree - you can use fresh pumpkin purée or canned pumpkin puree
    • Pie crust - you can use a store-bought graham cracker pie crust, a homemade pie crust, a gingersnap crust or a store-bought pie crust. You could use graham crackers as a substitute.
    • Spices - you can use a pumpkin pie spice as a substitute for cinnamon, nutmeg and ginger to give it that pumpkin pie flavor
    • Maple Extract - maple extract (affiliate link) is available at most grocery stores in the baking aisle, but if you can't find it you or you simply prefer natural flavor, you can substitute 2 tablespoon of real maple syrup (reduce the condensed milk by 2 tablespoon in exchange) and add 1 teaspoon of vanilla extract.
    • Dairy-free - use a dairy-free whipping topping (I use Nutriwhip because I know it freezes well) and dairy-free condensed milk
    • WW Friendlier- if you are okay with using sugar-free ingredients, you can use sugar-free Cool Whip and make your own sugar-free condensed milk
    • Pumpkin ice cream sandwich - Freeze this ice cream between 2 layers of graham crackers. I would recommend you use the same method as I do with my Black Forest Ice Cream Sandwich Recipe
    • Pumpkin Ice Cream Pie - if you want to make this into a pie instead, just fill a graham cracker pie shell and freeze for 8 hours.
    pumpkin ice cream in a beige loaf container with scooped ice cream balls, scoop, cinnamon sticks and a cone

    🍽Equipment

    You do NOT need an ice cream machine or any special equipment for this pumpkin ice cream recipe, but you do need an electric mixer. You can use a hand mixer or a stand mixer.

    If you are making your own pumpkin puree, you'll need a food processor. I usually freeze my no churn ice cream in a loaf pan (metal or ceramic), covered with Glad press n' seal (affiliate links), then transfer leftovers into an airtight container. Alternatively, you could freeze it in a loaf pan with a lid (affiliate link).

    🌡️Storage

    Store this pumpkin spice ice cream in any type of airtight container in the freezer for up to 3 months. I use a Ziploc freezer bag to store the broken graham cracker crust.

    This ice cream freezes really hard when it's been in the freezer for a couple of days or longer, so you'll want to leave it out at room temperature for about 10 minutes before scooping and serving.

    pumpkin ice cream in a clear tupperware container with green lid and bag of graham cracker crust (broken up) in ziploc bag

    👪 Serving Size

    This recipe for pumpkin ice cream makes 8 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

    If you're looking for an easy homemade ice cream with a delicious pumpkin flavor, you'll love this one!

    And if you are in search of more no churn ice cream recipes, try my Butter tart ice cream (no churn) and my No Churn Butterbeer Ice Cream!

    pumpkin pie ice cream in a cone, being held by a hand, in front of a container of ice cream and a pumpkin
    Food Meandering Logo

    📋Pumpkin Pie Ice Cream Recipe (no churn)

    This No Churn Pumpkin Pie Ice Cream is like a pumpkin pie in ice cream form! With pumpkin pie spices, and pumpkin puree, this pumpkin ice cream has a creamy texture, is easy to make and you don't need an ice cream maker.
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Canadian, North American
    Keyword: ice cream, pumpkin, pumpkin puree
    Special Diet: Vegetarian
    Servings: 8 servings
    Calories: 491kcal
    Author: Terri Gilson
    Prep Time: 20 minutes minutes
    freezing time: 6 hours hours
    Total Time: 6 hours hours 20 minutes minutes
    Prevent your screen from going dark

    Ingredients

    • 14 ounces sweetened condensed milk
    • 1 teaspoon maple extract
    • 3 cups whipping cream
    • 1.5 cups pumpkin puree
    • ⅛ teaspoon ginger
    • ¼ teaspoon nutmeg
    • 1 teaspoon cinnamon
    • 2 tablespoon brown sugar

    Garnish

    • graham cracker pie crust
    • additional cinnamon
    US Customary - Metric

    Instructions

    • In a large bowl, beat whipping cream to stiff peaks.
      shipping cream beat to stiff peaks
    • Add pumpkin puree, maple extract, condensed milk, nutmeg, ginger, cinnamon and brown sugar to whipped cream.
      pumpkin pie ingredients in large glass bowl
    • Stir only until combined.
      stir all ingredients together
    • Pour into a container ( I like to use a 9X5 loaf container) but you could use any container.
      pumpkin pie ice cream in a ceramic loaf pan
    • Cover with plastic wrap and freeze for 6-8 hours or overnight.
      beige ceramic loaf pan covered in plastic wrap

    Garnish (optional)

    • Break up graham cracker crust into pieces or graham cracker crumbs.
      graham cracker crust broken up in an aluminum pie plate
    • Serve in an ice cream cone or bowl and garnish ice cream with graham cracker and sprinkle on additional cinnamon, if desired.

    Nutrition

    Serving: 0.5cup | Calories: 491kcal (25%) | Carbohydrates: 36g (12%) | Protein: 7g (14%) | Fat: 37g (57%) | Saturated Fat: 23g (144%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 118mg (39%) | Sodium: 90mg (4%) | Potassium: 369mg (11%) | Fiber: 1g (4%) | Sugar: 34g (38%) | Vitamin A: 8594IU (172%) | Vitamin C: 4mg (5%) | Calcium: 217mg (22%) | Iron: 1mg (6%)
    Did you make this recipe? Please leave a star rating and review below!
    Rate this Recipe

    📋More Pumpkin Recipes

    • Pumpkin soup in white bowl
      Healthy Pumpkin Soup (without cream)
    • Sheet pan pancakes
      Pumpkin Sheet Pan Pancakes
    • pumpkin spice biscotti on a black mug with a jar of pumpkin biscotti in the background
      Pumpkin Biscotti
    • a piece of skinny pumpkin cheesecake being lifted off a plate
      Skinny Pumpkin Cheesecake (with Oreo Crust)

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    I'm Terri, a passionate home cook and baker, an award-winning recipe developer, and a busy working mom who is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks, and tips with you, but also my secrets to successful weight maintenance.

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