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    Home » Dessert » Ice Cream » Pumpkin Ice Cream

    Pumpkin Ice Cream

    Published: Aug 20, 2014 · Modified: Sep 11, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE

    Make this Pumpkin Ice Cream recipe and serve it in edible bowls made from pie crust! No churn ice cream is easy to make and perfect for fall.

    A scoop of pumpkin ice cream in a pie crust cup with warm caramel drizzled over the top.

    This homemade ice cream tastes like a pumpkin pie in ice cream form! The first time I ever tasted pumpkin ice cream was as a child at my friend’s house, and I’ve been a fan ever since.

    Included In This Post

    • Pumpkin Ice Cream Ingredients
    • How To Make Pumpkin Ice Cream
    • Pie Crust Cups
    • Storage
    • Ways To Use Pumpkin Ice Cream
    • Frequently Asked Questions
    • Similar Recipes
    • More Pumpkin Recipes

    Pumpkin Ice Cream Ingredients

    Pumpkin Ice Cream

    • Heavy Whipping Cream: Give the ice cream a smooth texture.
    • Sweetened Condensed Milk: Add the sweetness.
    • Canned Pumpkin: For real pumpkin flavor.
    • Vanilla: Adds extra flavor.
    • Spices: Gives it the pumpkin pie flavor.

    Pie Crust Cups

    • Pie Crust: Use homemade or store-bought.
    • Milk: To help the crust brown.
    • Cinnamon Sugar: Adds flavor and sweetness.

    How To Make Pumpkin Ice Cream

    Adding sweetened condensed milk to the whip cream.

    Start by whipping 1 pint of heavy cream until stiff peaks form. Gently stir in a 14-ounce can of sweetened condensed milk.

    Pumpkin ice cream ingredsients.

    Gently stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger, and ground cloves.

    No-churn pumpkin ice cream in a pan.

    Spread into a loaf pan and tightly cover with plastic wrap. Freeze for 8 hours or overnight until firm.

    Pie Crust Cups

    Mini pie crusts in a muffin pan.

    The best way to serve it is in a pie crust cup or bowl! To make them, cut five-inch circles from pie crust. You can use the ready-made kind or make your own using your favorite recipe. Put the crusts in greased muffin tins, leaving an empty space between crusts.

    Press them into the bottom and on the sides. Prick the bottoms with a fork. Brush lightly with milk and sprinkle with cinnamon and sugar. Bake the crusts at 450ËšF for 8-10 minutes.

    An ice cream scooper with a scoop of pumpkin ice cream inside.

    Storage

    Store the ice cream in the loaf pan wrapped with plastic wrap and then with aluminum foil. Or you can transfer the leftovers to an airtight container if you prefer. Then, store it in the freezer for 2-4 weeks.

    Scooped ice cream in a mini pie crust cup.

    Ways To Use Pumpkin Ice Cream

    • Fill the pie crust bowls with the pumpkin ice cream and top with caramel syrup.
    • Make a pumpkin ice cream sandwich using pumpkin cookies or snickerdoodles.
    • Use it to make a pumpkin pie smoothie or milkshake.
    • Put a scoop on a bowl of warm pumpkin cobbler or apple cobbler.
    a pie crust cup with pumpkin ice cream and caramel inside.

    Frequently Asked Questions

    Is pumpkin ice cream seasonal?

    Though it may seem like pumpkin ice cream is contrary to the cozy tones of fall, it continues to be a popular choice in America throughout autumn and is the perfect complement to the warm, spicy fall desserts we all know and love.

    What does pumpkin pie ice cream taste like?

    Pumpkin pie ice cream is creamy and smooth and tastes like your favorite pumpkin pie in ice cream form!

    What does no-churn ice cream mean?

    No-Churn ice cream can be made at home without special equipment. With just a few ingredients, an electric mixer, and some patience to allow it to freeze, you can have a smooth, creamy, delicious treat that you’ve made yourself.

    Pumpkin-ice-cream in a mini pie crust.

    Similar Recipes

    • Use this 3 Ingredient Ice Cream recipe to make sundaes and shakes.
    • No Churn Chocolate Ice Cream makes the best homemade chocolate ice cream!
    • Sweet, fluffy Marshmallow Ice Cream is a delight with swirls of marshmallow cream.
    • Oreo Ice Cream is filled with the flavor of your favorite sandwich cookies!

    More Pumpkin Recipes

    • Pumpkin Chocolate Chip Biscotti is the perfect treat to have with a hot cup of coffee.
    • Pumpkin Oreo Balls are a cute, irresistible fall treat that is super easy to make!
    • This Pumpkin Magic Custard Cake recipe is like a pumpkin pie without the crust.
    • This Pumpkin Bread Mini Loaves recipe makes four pumpkin breads from one batch!
    Warm caramel drizzled over pumpkin ice cream in a pie crust cup.

    Pumpkin Ice Cream

    Make this Pumpkin Ice Cream recipe and serve it in edible bowls made from pie crust! No churn ice cream is easy to make and perfect for fall.
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    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12
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    Ingredients

    Pumpkin Ice Cream

    • 1 pint heavy whipping cream
    • 14 oz can sweetened condensed milk
    • 1 cup canned pumpkin
    • 1 teaspoon vanilla
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves

    Pie Crust Cups

    • 2 9-inch pie crust dough
    • 1/4 cup milk
    • 1/4 cup cinnamon sugar

    Instructions

    Pumpkin Ice Cream

    • Start by whipping 1 pint of heavy cream until stiff peaks form.
    • Gently stir in a 14-ounce can of sweetened condensed milk by hand.
    • Gently stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger, and ground cloves by hand.
    • Spread into a loaf pan and tightly cover with plastic wrap. Freeze for 8 hours or overnight until firm.

    Pie Crust Cups

    • Cut five-inch circles from the pie crust dough. Re-roll the scraps if needed.
    • Put the crusts in greased muffin tins, leaving an empty space between crusts.
    • Press them into the bottom and on the sides. Prick the bottoms with a fork.
    • Brush lightly with milk and sprinkle with cinnamon and sugar. Bake at 450ËšF for 8-10 minutes.

    Nutrition

    Serving: 1cups | Calories: 420kcal | Carbohydrates: 42g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 56mg | Sodium: 192mg | Potassium: 244mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3854IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg
    Course: Dessert
    Cuisine: American
    Author: Tonia Larson

    More Ice Cream

    • White chocolate sauce and a copycat Starbucks white chocolate mocha.
      White Chocolate Sauce
    • A scoop of 3 ingredient ice cream.
      3 Ingredient Ice Cream
    • No churn chocolate ice cream in a white bowl.
      No Churn Chocolate Ice Cream
    • A cherry on top of a cookies and cream milkshake.
      Oreo Milkshake

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

    1. MarinaBlu says

      September 13, 2014 at 1:28 pm

      Do you think I could use my Ninja bowl mixer?

      Reply
      • Tonia says

        September 13, 2014 at 1:49 pm

        If your Ninja bowl mixer can make whipped cream then yes, you should be able to! Best of luck! ~Tonia

        Reply
      • MarinaBlu says

        September 15, 2014 at 11:24 am

        Awesome! Thank you so much! I wish I had access to more Ninja recipes.

        Reply
    2. Mark V. says

      August 29, 2014 at 5:24 pm

      cherry cheescake mmmmmmmmm

      Reply
    3. SUMMER PLEWES says

      August 29, 2014 at 5:21 pm

      I absolutely love pralines and cream, but this ice cream in a tart sounds delish!!

      Reply
    4. Natashalh says

      August 28, 2014 at 8:17 pm

      Years ago I used to get this amazing mint ice cream around Christmas. It had actual chunks of peppermint candy in it! That was definitely my favorite ice cream flavor. =)

      Reply
      • Tonia says

        August 29, 2014 at 9:30 am

        That is one of my favorites too! Do they still sell it at Christmas?

        Reply
    5. Shanice says

      August 26, 2014 at 7:40 pm

      Great recipe. I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.

      Reply
    6. Thalia @ butter and brioche says

      August 22, 2014 at 10:41 pm

      this ice cream looks amazing.. definitely craving a scoop right now!

      Reply
    7. Alice // Hip Foodie Mom says

      August 22, 2014 at 7:17 am

      oh my goodness!!! The pie crust bowls?!!! and this ice cream . . I LOVE everything! I love that we’re already seeing pumpkin recipes (my fave!) and this pumpkin ice cream looks sooooo good! Pinned and totally going to try! beautiful!!!

      Reply
    8. Liz says

      August 20, 2014 at 5:07 pm

      I love that you’ve brought a little touch of autumn into your ice cream. That and the caramel have me sold!!!

      Reply
    9. Yolanda Dempsey says

      August 20, 2014 at 4:40 pm

      I’m so looking forward to the fall baking season .

      Reply
    10. Tara says

      August 20, 2014 at 10:58 am

      Man, you are killing me here!! I have got to make this for Thanksgiving for sure!! Huge YUM!!

      Reply
    11. Ashley @ Wishes and Dishes says

      August 20, 2014 at 10:25 am

      This is amazing!! Drooling over here!!

      Reply
    12. Erin @ The Spiffy Cookie says

      August 20, 2014 at 9:10 am

      This might be my favorite recipe s far this week! I love that you served it in little mini pie crust bowls.

      Reply
    13. Renee's Kitchen Adventures says

      August 20, 2014 at 8:45 am

      I have no words! Pie crust bowl? Genius! The ice cream look amazing and your photos are just stunning!

      Reply
    14. Marion@Life Tastes Good says

      August 20, 2014 at 7:14 am

      I can’t wait for fall. What a tasty way to cool off while dreaming of cooler temps. Totally loving on the pie crust cups – fantastically creative! Thanks so much for sharing this recipe and your beautiful photos!!

      Reply

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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