If you love pumpkin and ice cream, you're going to love this simple, quick no churn Pumpkin Spiced 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.
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 is delicious any time of year!
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🥘Ingredient Notes
All you need are the following ingredients for this delicious dessert:
- Maple extract (affiliate link). Maple extract gives this ice cream a deeper maple flavor without using a lot of liquid. It's available at most grocery stores in the baking aisle.
- Heavy whipping cream (heavy cream). Make sure you use 36% fat whipping cream.
- Pure pumpkin puree. Use real pumpkin (do NOT use pumpkin pie filling)
*Please see recipe card for full list of ingredients and quantities
📖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 -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.
🔪Step-by-Step: How to Make No-Churn Pumpkin Ice Cream
In a large bowl, beat whipping cream to stiff peaks.
Add pumpkin puree, maple extract, condensed milk, nutmeg, ginger, cinnamon, and brown sugar to whipped cream.
Stir until combined.
Pour into a container (I like to use a 9X5 loaf container) but you could use any container.
Cover with plastic wrap and freeze for 6-8 hours or overnight.
Break up the graham cracker crust into pieces and top ice cream with it.
You could also sprinkle on additional cinnamon.
Expert Recipe Tips
- Chill your mixing bowl and beaters first - whipping cream whips faster and holds peaks better when everything is cold.
- Don't overmix after adding the pumpkin - gently fold the puree and spices into the whipped cream just until combined. Overmixing can deflate the cream and make the ice cream less fluffy.
- Use pure pumpkin puree, not pie filling - pumpkin pie filling already has sugar and spices, which would throw off the balance of flavors and sweetness.
- Balance the spices - taste the mixture before freezing. If you prefer bolder spice flavor, add a pinch more cinnamon or nutmeg. Flavors mellow slightly once frozen.
- Cover tightly to prevent ice crystals - press plastic wrap directly on the surface before covering with a lid. This keeps the texture creamy.
- Soften slightly before serving - if the ice cream is very firm after long freezing, let it sit out at room temperature for 10-15 minutes before scooping.
- Add a swirl for variety - fold in caramel, crushed cookies, or a ribbon of maple syrup just before freezing for extra texture and flavor.
- For pie version - if making this into an ice cream pie, let it thaw for 5-10 minutes before slicing so it cuts cleanly.
🍽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.
👪 Serving Size
This pumpkin ice cream recipe makes 8 servings. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
❔Recipe FAQs
If your homemade puree is watery, it's best to strain it through cheesecloth or blot with paper towels before adding it. Too much liquid can make the ice cream icy instead of creamy.
Yes, but keep in mind that sugar not only sweetens ice cream but also helps with texture. Reducing it too much can make the ice cream harder and icier. You can reduce the sugar by replacing it with half the amount of monk fruit, but it will change the texture somewhat.
Crushed gingersnaps, caramel sauce, candied pecans, or even a drizzle of maple syrup pair beautifully with the pumpkin spice flavor.
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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!
📋More Pumpkin Recipes
📋Pumpkin Spiced Ice Cream Recipe (no churn)
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
Instructions
- In a large bowl, beat whipping cream to stiff peaks.
- Add pumpkin puree, maple extract, condensed milk, nutmeg, ginger, cinnamon and brown sugar to whipped cream.
- Stir only until combined.
- Pour into a container ( I like to use a 9X5 loaf container) but you could use any container.
- Cover with plastic wrap and freeze for 6-8 hours or overnight.
Garnish (optional)
- Break up graham cracker crust into pieces or graham cracker crumbs.
- Serve in an ice cream cone or bowl and garnish ice cream with graham cracker and sprinkle on additional cinnamon, if desired.
Notes
- Chill your mixing bowl and beaters first - whipping cream whips faster and holds peaks better when everything is cold.
- Don't overmix after adding the pumpkin - gently fold the puree and spices into the whipped cream just until combined. Overmixing can deflate the cream and make the ice cream less fluffy.
- Use pure pumpkin puree, not pie filling - pumpkin pie filling already has sugar and spices, which would throw off the balance of flavors and sweetness.
- Balance the spices - taste the mixture before freezing. If you prefer bolder spice flavor, add a pinch more cinnamon or nutmeg. Flavors mellow slightly once frozen.
- Cover tightly to prevent ice crystals - press plastic wrap directly on the surface before covering with a lid. This keeps the texture creamy.
- Soften slightly before serving - if the ice cream is very firm after long freezing, let it sit out at room temperature for 10-15 minutes before scooping.
- Add a swirl for variety - fold in caramel, crushed cookies, or a ribbon of maple syrup just before freezing for extra texture and flavor.
- For pie version - if making this into an ice cream pie, let it thaw for 5-10 minutes before slicing so it cuts cleanly.
Terri Gilson
This pumpkin pie ice cream is seriously good stuff! I love how it tastes just like my regular pumpkin pie recipe, but in a cool and creamy form. The best part is how easy it is - no ice cream maker needed! It's perfect for when you want those cozy fall flavors without turning on the oven.