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All the taste and flavor of pumpkin pie but in the form of ice cream! It’s creamy and perfectly spiced. Don’t wait for Thanksgiving to make it.
For more pumpkin goodness check out these pumpkin bars, pumpkin pie milk shake and a pumpkin cheesecake.
If there was ever a pumpkin recipe to convert you to pumpkin today’s recipe for Pumpkin Pie Ice Cream may just be the one!
After we had a pumpkin milk shake at a local restaurant, I fell in love and decided I wanted to recreate the flavor at home so I started experimenting. Four batches of ice cream later I think I found it. One of the batches ended up completely down the sink and the other two batches were worth at least a bowl before they went down the sink but today’s recipe for Pumpkin Pie Ice Cream was the winner!!
Unlike the pumpkin milkshake we enjoyed I decided to add a little texture into the ice cream and something to make it seem more like pumpkin pie. I have used both crumbled up oatmeal cookies and graham crackers. You can use any brand of oatmeal cookies you’d like or you could even make your own using one of my favorite oatmeal cookie recipes. You could also use a gingersnap cookie.
I experimented with using plain pumpkin with some seasoning and then using the pumpkin pie filling, the pumpkin that already has the spices mixed in.
The pumpkin pie filling version was the clear winner.
How to Make Pumpkin Pie Ice Cream
Milk. I use a combination of whole milk, whipping cream and half and half. Half and half is 50:50 milk to whipping cream.
Sugar. Use a combination of brown sugar and white granulated sugar.
Pumpkin. Definitely use the canned pumpkin pie filling vs. the canned pumpkin puree.
Cookies. I have used both oatmeal cookies and graham crackers and both are great. Ginger cookies could be used but they are definitely a stronger cookie and can overpower the pumpkin flavor.
This ice cream would make a fabulous addition to your Thanksgiving dessert menu. It would be great just by itself or use a scoop of it on top of your pumpkin pie for a lot of pumpkin flavor!
I love the little bit of crunch of the oatmeal cookie in the ice cream.
My favorite insulated ice cream container.
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Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Pumpkin Ice Cream Recipe
Pumpkin Pie Ice Cream
Ingredients
- 1 cup heavy cream
- 1 1/2 cups half and half
- 1 1/2 cups whole milk
- 1/2 cups packed brown sugar
- 1/2 cups granulated sugar
- 1/4 tsp salt
- 1 cups pumpkin pie filling
- 1 tsp vanilla extract
- 6 oatmeal cookies or graham crackers, broken up
Instructions
- Mix together sugars and pumpkin pie filling, salt and vanilla.
- Add in milk, whipping cream and half and half. Stir to incorporate.
- Place in ice cream maker and process according to directions.
- When ice cream is almost done, stir in broken cookies or crackers and process for a few more minutes to incorporate cookies throughout ice cream.
- Place ice cream into an insulated container and place in freezer to set up.
Nutrition Facts:
Originally posted Nov. 12, 2012
Hillary says
I’m not a fan of making ice cream using eggs. I know this limits what I can do, but I LOVE pumpkin. Do you have any ideas on how this might be made WITHOUT using eggs?
Leigh Anne says
I think you could easily leave the eggs out, may just effect the texture a bit but shouldn’t effect the taste
Christine says
This looks amazing! Can we substitute full milk vice half and half?
Leigh Anne says
Christine, Sure you could, might not be quite as rich but it should work just fine.
Shelley says
Can’t wait to make this. I have one question.. You said add pumpkin pie filling… Is that not pure pumpkin purée ?
Can’t wait to post results on this recipe. Looks amazing.
Leigh Anne says
I used pumpkin pie filling which you can buy in the can, not just plain pumpkin.
Angela says
This looks so yummy! Perfect for fall 🙂
Vanessa says
Wow, this looks great. I think I will make this for my Thanksgiving feast after all. One question, why do you need to use a double boiler/bowl over water method? When I watched a Cuisinart tutorial on youtube for making ice cream they just heat the cream/egg-custard mixer directly over the heat. Is this recipe specifically requiring a double boiler for some reason? Thanks!
Leigh Anne says
There is less risk of burning it with a double boiler
Vanessa says
Thank you for that tip. So I just made the ice cream and I can say it is AMAZING. Tastes just like a pumpkin pie. Hope my guests like it as much as I do. Thanks for the recipe!
Leigh Anne says
Vanessa, I am so glad you loved it too!! It is one of my favorites.
Peter @Feed Your Soul Too says
Really cool way to use pumpkin. Looks delicious.
Shari @ Shari Blogs says
We absolutely LOVE making homemade ice cream. This sounds like such a wonderful fall recipe to keep our ice cream maker from getting dusty as the weather gets a little more chlly. I shared it in my Pumpkin Round Up on my blog today! 🙂
Chung-Ah | Damn Delicious says
I haven’t made ice cream since this summer but that’ll change very soon!