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.
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
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
Start by whipping 1 pint of heavy cream until stiff peaks form. Gently stir in a 14-ounce can of sweetened condensed milk.
Gently stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger, and ground cloves.
Spread into a loaf pan and tightly cover with plastic wrap. Freeze for 8 hours or overnight until firm.
Pie Crust Cups
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 450˚F for 8-10 minutes.
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.
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.
Frequently Asked Questions
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.
Pumpkin pie ice cream is creamy and smooth and tastes like your favorite pumpkin pie in ice cream form!
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.
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!
Pumpkin Ice Cream
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 450˚F for 8-10 minutes.
MarinaBlu says
Do you think I could use my Ninja bowl mixer?
Tonia says
If your Ninja bowl mixer can make whipped cream then yes, you should be able to! Best of luck! ~Tonia
MarinaBlu says
Awesome! Thank you so much! I wish I had access to more Ninja recipes.
Mark V. says
cherry cheescake mmmmmmmmm
SUMMER PLEWES says
I absolutely love pralines and cream, but this ice cream in a tart sounds delish!!
Natashalh says
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. =)
Tonia says
That is one of my favorites too! Do they still sell it at Christmas?
Shanice says
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.
Thalia @ butter and brioche says
this ice cream looks amazing.. definitely craving a scoop right now!
Alice // Hip Foodie Mom says
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!!!
Liz says
I love that you’ve brought a little touch of autumn into your ice cream. That and the caramel have me sold!!!
Yolanda Dempsey says
I’m so looking forward to the fall baking season .
Tara says
Man, you are killing me here!! I have got to make this for Thanksgiving for sure!! Huge YUM!!
Renee's Kitchen Adventures says
I have no words! Pie crust bowl? Genius! The ice cream look amazing and your photos are just stunning!
Marion@Life Tastes Good says
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!!