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All the taste and flavor of pumpkin pie but in the form of ice cream! Pumpkin Pie Ice Cream is creamy and perfectly spiced. Don’t wait for Thanksgiving to make it.
Why You’ll Love This Recipe
The texture is amazing! This pumpkin ice cream recipe has a creamy pumpkin ice cream base and crumbled up oatmeal cookies or graham crackers to add texture.
It’s easy! There is no cooking required for this recipe. Unlike many ice cream bases, this one does not use eggs so does not need to be cooked.
Ingredients
- Milk. I use a combination of whole milk, heavy whipping cream and half and half. Half and half is 50:50 milk to whipping cream. Note: If you don’t have half and half where you live, replace it with half whipping cream and half milk. But if you can get half and half I recommend using it. I have found that there is a difference in the texture it gives the ice cream.
- Sugar. Use a combination of brown sugar and white granulated sugar.
- Pumpkin Pie Filling. Definitely use the canned pumpkin pie filling vs. the canned pumpkin puree. You want the spices that are in the pie filling to give it that pumpkin pie flavor.
- Graham Crackers . I have used both oatmeal cookies and graham crackers in this recipe and both are great. If I’m using oatmeal cookies I use this oatmeal cookie recipe but you can also use store bought,
How to Make Pumpkin Pie Ice Cream
- Mix together sugars and pumpkin pie filling, salt and vanilla.
- Add in milk, whipping cream and half and half. Stir to incorporate.
- Pour mixture into bowl of ice cream maker and process according to manufacturer’s directions.
- Stir in broken cookies or crackers the last few minutes of processing time so they can incorporate cookies throughout ice cream.
- Place ice cream into an insulated container and place in freezer to set up.
Add In Ideas for Pumpkin ice Cream
Add Ins can be added into the ice cream the last few minutes of churning.
- Nuts. Candied pecans or walnuts would be delish.
- Chocolate. Add in mini chocolate chips or flakes of chocolate like I did in this Mint Gelato. White chocolate would also be yummy in this ice cream.
- Cookies. Other cookies that work great are Biscoff, Oreo and Gingersnap although I found the Gingersnap a little too strong a flavor for my taste. Even a chocolate chip cookie would be yummy.
- Toffee Bits.
- Pie Crust. If you have some leftover baked pie crust you could even put pieces of it into the ice cream.
- Graham Cracker Crumbs. Before serving, sprinkle the top of the ice cream with some graham cracker crumbs or broken up graham cracker for more texture and flavor.
Serve Pumpkin Pie Ice Cream with:
Frequently Asked Questions
Stored in an airtight, insulated ice cream container it will last for a couple of weeks.
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.
I use a Cuisinart 2 qt. ice cream maker. I then transfer the ice cream into this insulated ice cream container to let the ice cream harden up.
Check out more of my favorite pumpkin recipes:
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Pumpkin Pie Ice Cream
Ingredients
- 1 cup heavy whipping 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 graham crackers broken up. Can also use oatmeal cookies
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.
Tips & Notes:
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Nutrition Facts:
Tara Lewellen says
Super delicious! Super easy!
Marianne Kenney says
Maybe try making it no-churn ice cream??
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.