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📋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.
Course
Dessert
Cuisine
American, Canadian, North American
Keyword
ice cream, pumpkin, pumpkin puree
Special Diet
Vegetarian
Prep Time
20
minutes
minutes
freezing time
6
hours
hours
Total Time
6
hours
hours
20
minutes
minutes
Servings
8
servings
Calories
491
kcal
Author
Terri Gilson
Ingredients
14
ounces
sweetened condensed milk
1
teaspoon
maple extract
3
cups
whipping cream
1.5
cups
pumpkin puree
â…›
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.
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.
Nutrition
Serving:
0.5
cup
|
Calories:
491
kcal
|
Carbohydrates:
36
g
|
Protein:
7
g
|
Fat:
37
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
118
mg
|
Sodium:
90
mg
|
Potassium:
369
mg
|
Fiber:
1
g
|
Sugar:
34
g
|
Vitamin A:
8594
IU
|
Vitamin C:
4
mg
|
Calcium:
217
mg
|
Iron:
1
mg