Pumpkin Pie Ice Cream Recipe

This creamy Pumpkin Pie Ice Cream is made with half-and-half, heavy whipping cream, real vanilla beans, canned pumpkin, and a warm blend of fall spices. The result is a rich and incredibly smooth frozen treat that tastes just like a slice of classic pumpkin pie, but colder. Perfect as a unique Thanksgiving dessert or for any autumn afternoon, this recipe makes a generous batch to share.

Pumpkin Pie Ice Cream Ingredients

• 4 cups half-and-half
• 2 cups heavy whipping cream
• 2 vanilla beans
• 1 1/2 cups white sugar
• 1/2 cup light brown sugar
• 7.5 oz canned pumpkin
• 1 tsp. nutmeg
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

How To Make Pumpkin Pie Ice Cream

1. Heat and infuse the dairy base: In a large saucepan, combine the half-and-half, heavy cream, white sugar, and brown sugar. To prepare the vanilla beans, split them lengthwise with a small knife and scrape the seeds out into the dairy mixture; you can also add the pods for extra flavor. Heat the mixture over medium heat, stirring occasionally, until it reaches 170°F (77°C) to ensure the sugar fully dissolves. Remove from the heat and let it cool to room temperature.
2. Prepare and chill the mixtures: While the dairy is heating, prepare the pumpkin base. In a separate bowl, grate the fresh nutmeg into the canned pumpkin and add the cinnamon, ginger, and cloves. Mix well until all the spices are combined. Cover and chill both the dairy mixture and the pumpkin mixture in the refrigerator overnight.
3. Combine the chilled bases: The next day, remove both mixtures from the refrigerator. Pour the dairy base through a fine-mesh strainer to remove the large pieces of the vanilla bean pods. Add a cup of the chilled dairy mixture to the pumpkin spice mixture and whisk well. This helps to loosen up the thick pumpkin, making it easier to combine. Once smooth, pour the thinned pumpkin mixture back into the remaining dairy base and whisk until everything is fully incorporated.
4. Churn and harden the ice cream: Pour the final mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to a freezer-safe container. For a firm, scoopable texture, let the ice cream harden in the freezer for at least two hours before serving.

Recipe Tips

• Chill Everything Thoroughly: The overnight chilling step is essential. A very cold ice cream base will churn faster and more effectively, resulting in a creamier final product with fewer ice crystals.
• Use Real Vanilla Beans: While extract can be used in a pinch, scraping fresh vanilla beans provides a much deeper, more complex, and authentic vanilla flavor that truly elevates the ice cream.
• Temper the Pumpkin Mixture: Don’t just dump the thick pumpkin into the dairy. Mixing a small amount of the liquid dairy into the pumpkin first lightens its texture, ensuring it will blend smoothly and evenly into the rest of the base without any lumps.
• Don’t Skip the Hardening Time: After churning, the ice cream will be the consistency of soft-serve. Freezing it for at least two hours allows it to firm up properly, making it easy to scoop and serve.

What To Serve Pumpkin Pie Ice Cream

This Pumpkin Pie Ice Cream is fantastic on its own in a bowl or a crunchy waffle cone. For a truly decadent fall dessert, serve a scoop on top of a warm slice of apple crisp, pecan pie, or a fudgy brownie. You can also elevate it with a drizzle of salted caramel sauce, a sprinkle of toasted pecans, or some crumbled gingersnap cookies for extra texture.

How To Store Pumpkin Pie Ice Cream Leftovers

• Freeze: Store the homemade ice cream in an airtight, freezer-safe container. To prevent ice crystals from forming on the surface, press a piece of plastic wrap or wax paper directly onto the surface of the ice cream before sealing the container. It will keep well in the freezer for up to 2 weeks for the best flavor and texture.

Pumpkin Pie Ice Cream Nutrition Facts

• Calories: 285 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 65mg
• Sodium: 45mg
• Total Carbohydrate: 29g
• Sugars: 27g
• Protein: 4g

Frequently Asked Questions

• Can I use pumpkin pie spice instead of the individual spices? Yes, you can substitute the individual spices with 2 teaspoons of a pre-made pumpkin pie spice blend. This will give you a similar warm, spiced flavor profile.
• What if I don’t have an ice cream maker? You can still make this ice cream using a no-churn method. Pour the chilled final mixture into a shallow, freezer-safe dish. Freeze for 45 minutes, then remove and stir vigorously with a whisk to break up ice crystals. Repeat this process every 30-45 minutes for 3-4 hours, until it is firm.
• Can I use vanilla extract instead of whole vanilla beans? Yes. If you don’t have vanilla beans, you can substitute them with 1 1/2 teaspoons of pure vanilla extract. For the best flavor, stir the extract into the dairy mixture after it has cooled down, just before you chill it overnight.

Try More Recipes:

• Pumpkin-Pie Parfaits Recipe
• Mini Pumpkin Cheesecakes Recipe
• Chocolate Marshmallow Pumpkin Pie Recipe