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Home » Dessert » Ice Cream » Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

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This No Churn Pumpkin Pie Ice Cream recipe with pie crust bowls is perfect for fall and is a fun alternative to pumpkin pie.

Pumpkin pie ice cream recipe

Yesterday I went to two parks with my kids, their friends and a friend of mine with her daughter. The kids had fun, but it is hard to realize that this might be our last summer bringing our kids to the park. All of the kids will be in middle school this year and they spent most of their time at the park strolling around or visiting on park benches.

Part of that is because of their age and part of that is due to the high heat and humidity! Although it hasn’t cooled off yet, I am starting to look forward to the cooler temps of fall and recipes including pumpkin and apples. So, for the second day of ice cream week, I am sharing a recipe for Pumpkin Pie Ice Cream with Pie Crust Bowls!

Whipped cream 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.

Pumpkin pie spices

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

Pumpkin Ice Cream in pan

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

Pie crust bowls

The best way to serve this pumpkin pie ice cream is in a pie crust bowl! To make the bowls, 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 at 450 degrees for 8-10 minutes.

scoop of pumpkin ice cream

This homemade, no churn, ice cream scoops like regular ice cream.

pumpkin ice cream scoop in crust bowl

Fill the pie crust bowls with the pumpkin pie ice cream.

Homemade pumpkin pie ice cream

Top with caramel ice cream topping.

Pie Crust Ice Cream Cups

Both the pie crust bowl and the pumpkin pie ice cream can be eaten together! This no churn ice cream is such a fun twist on the classic pumpkin pie.

Continue to Content
Pumpkin pie ice cream in a pie cup

Pumpkin Pie Ice Cream and Pie Crust Bowls

Yield: 5
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This No Churn Pumpkin Pie Ice Cream recipe with pie crust bowls is perfect for fall and is a fun alternative to pumpkin pie.

Ingredients

Pumpkin Pie Ice Cre

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

Pie Crust Bowls:

  • 1 pie crust
  • 1/4 cup milk
  • 1/4 cup cinnamon sugar

Instructions

Pumpkin Pie Ice Cream:

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

Pie Crust Bowls:

  1. 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 at 450 degrees for 8-10 minutes.
Nutrition Information:
Yield: 5 Serving Size: 1 grams
Amount Per Serving: Calories: 885Total Fat: 53gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 145mgSodium: 315mgCarbohydrates: 92gFiber: 3gSugar: 72gProtein: 14g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

© The Gunny Sack
Cuisine: American / Category: Dessert

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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. [email protected] 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 LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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