• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Teak & Thyme
  • About
  • Recipes
    • Bars
    • Breads
    • Cakes
    • Choux Pastries
    • Confectionery
    • Cookies
    • Crisps & Cobblers
    • Donuts
    • Drinks
    • Frozen Desserts
    • Macarons
    • Pies & Tarts
    • Puddings
    • Sauces & Fillings
  • Resources
    • Photography
  • Shop
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Resources
  • Shop
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Resources
    • Shop
    • Subscribe
    • About
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Frozen Desserts

    Pumpkin Pie Ice Cream

    Published: November 24, 2020 | Last Modified: November 4, 2021 by Gail Ng | Leave a Comment

    JUMP TO RECIPE PRINT RECIPE

    Creamy no-churn pumpkin pie ice cream made with real pumpkin, pumpkin spices, and speckled with bites of pie crumble pieces

    I'm a huge advocate of ice cream in the Fall and Winter season. Somehow it seems to taste even better when it's chilly out and the deeper, autumnal flavours are a welcome change from typical Summer flavours.

    Pumpkin pie ice cream is the flavour combination I look forward to the most every year. The warm pumpkin spices smell and taste so delicious in contrast with the creamy ice cream base. Don't forget the absolute BEST part, in my opinion, the bits of chewy pie crumble scattered throughout the ice cream.

    This pumpkin pie ice cream is made with my go-to no-churn method with whipping cream and condensed milk. You can just pour the ice cream into a container and freeze it overnight with no ice cream maker needed.

    Pumpkin pie ice cream in waffle cones

    How to make pumpkin pie ice cream

    Make the pie crumble: Melt butter in a small pan on medium heat. In a small bowl, stir together flour, brown sugar, and salt. Add this to the melted butter and stir together until the butter has saturated all the flour and it becomes crumbly. Set the pie crumble aside to cool.

    Whip up the cream: In a large mixing bowl, add together whipping cream, pumpkin puree, cinnamon, ginger, nutmeg, allspice, cloves, and vanilla extract. Whip with an electric mixer or stand mixer until it reaches stiff peaks.

    Mixing pumpkin pie ice cream in a bowl

    Fold in condensed milk: Slowly pour in condensed milk while folding with a spatula until completely combined.

    Add in pie pieces: Add in half of the pie crumble and fold one or twice to combine. Pour ice cream mixture into a loaf tin. Sprinkle the remaining pie crumble on top. Wrap with plastic wrap and/or aluminum foil and freeze for at least 5 hours or overnight until set.

    Mixing pie pieces into pumpkin ice cream

    How to store pumpkin ice cream

    Always store your no-churn ice cream completely sealed with plastic wrap or aluminum foil, or both, to prevent ice crystals from forming and keep the ice cream fresh and soft. This ice cream can keep in the freezer for up to a month but it is best enjoyed within 1-2 weeks.

    Before scooping, leave the ice cream out at room temperature for 4-5 minutes to soften and run a scooper or spoon under hot water for easier scooping.

    Pumpkin pie ice cream cone in a mug

    Other pumpkin recipes to try

    • Pumpkin Swiss Roll
    • Pumpkin Crepe Cake
    • Pumpkin Spice White Russian
    • Pumpkin Panna Cotta
    Pumpkin pie ice cream in waffle cones

    Pumpkin Pie Ice Cream

    Author: Gail Ng
    Creamy no-churn pumpkin pie ice cream speckled with bites of pie crumble
    5 from 1 vote
    PRINT RECIPE PIN RECIPE
    Prep Time 25 mins
    Chilling Time 5 hrs
    Total Time 5 hrs 25 mins
    Yield 1 9x13" loaf tin
    Category Desserts
    Cuisine American

    Ingredients
      

    Pie Crumble

    • 90 g unsalted butter
    • 150 g all purpose flour
    • 100 g brown sugar
    • ¼ teaspoon salt

    Pumpkin Ice Cream

    • 500 g heavy whipping cream
    • 200 g pumpkin puree
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground allspice
    • ¼ teaspoon ground cloves
    • 1 teaspoon vanilla extract
    • 300 g sweetened condensed milk

    Instructions
     

    Pie Crumble

    • In a small pan, melt butter on medium heat.
    • In a small bowl, stir together flour, brown sugar, and salt. Add this to the melted butter and stir together until the butter has saturated the flour mixture and it becomes crumbly and no dry flour remains. Set aside to cool.

    Pumpkin Ice Cream

    • In a large mixing bowl, add together whipping cream, pumpkin puree, cinnamon, ginger, nutmeg, allspice, cloves, and vanilla extract. Whip with an electric mixer or stand mixer until it reaches stiff peaks.
    • Slowly pour in condensed milk while folding with a spatula until completely combined.
    • Add in half of the crumble and fold one or twice to combine.
    • Pour ice cream mixture into a loaf tin. Sprinkle the remaining pie crumble on top. Wrap with plastic wrap and/or aluminum foil and freeze for at least 5 hours or overnight until set.
    • Let ice cream sit at room temperature for 4-5 minutes before scooping.

    Nutrition

    Calories: 4365kcal | Carbohydrates: 413g | Protein: 53g | Fat: 287g | Saturated Fat: 179g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 80g | Trans Fat: 3g | Cholesterol: 981mg | Sodium: 1207mg | Potassium: 2284mg | Fiber: 13g | Sugar: 269g | Vitamin A: 41546IU | Vitamin C: 20mg | Calcium: 1411mg | Iron: 12mg
    Keywords pumpkin ice cream, pumpkin pie ice cream, pumpkin spice ice cream
    Tried this recipe?Leave a comment & rating to let us know how it was and tag your Instagram posts with @teakandthyme!
    « Pumpkin Panna Cotta
    Amarula Caffè Mocha (Ranger's Special) »

    You Might Also Like

    S'mores Cupcakes with Caramel Filling

    Pumpkin Crepe Cake

    Cranberry apple mojitos on a marble and wood serving tray

    Cranberry Apple Mojito

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    girl standing in front of kitchen

    Hi, I'm Gail! I'm just a Canadian girl with a major sweet tooth making desserts on the internet. Let me show you how you can make bakery-worthy desserts at home that will have you wondering why you haven't opened your own café yet.

    Learn more about me →

    Popular Recipes

    • Strawberry Matcha Latte
    • Tiramisu Layer Cake
    • Strawberry Cheesecake Macarons
    • Strawberry Soju Cocktail

    Recent Posts

    • Matcha Almond Croissants
    • Lemon Raspberry Cake
    • Mini Egg Cookies
    • Baked Mochi Donuts

    Gail's Picks

    • Chocolate Orange Cake
    • Earl Grey Bubble Tea
    • Grapefruit Panna Cotta
    • Strawberry Lemon Curd Tartlets

    Footer

    ↑ back to top

    Info

    About

    Contact

    Work With Me

    Privacy Policy

    Contact

    [email protected]

    Follow

    Instagram

    Tiktok

    Facebook

    Pinterest

    Copyright © 2021 Teak & Thyme. All rights reserved.

    155 shares