Pumpkin Pie Ice Cream Recipe

If you love the warm, cozy flavors of fall wrapped up in a cold, creamy treat, then you’re going to absolutely adore this Pumpkin Pie Ice Cream Recipe. I first tried this last autumn when I wanted something that tasted like pumpkin pie but felt refreshing instead of heavy. The combo of smooth pumpkin-spiced custard with crunchy graham cracker bits creates a dessert experience that’s both nostalgic and totally delightful. You’ll find it’s the perfect way to chase away those lingering summer vibes and welcome sweater weather with a spoon.

What makes this Pumpkin Pie Ice Cream Recipe really stand out is how it balances rich pumpkin flavor with just the right amount of sweetness and spice. Plus, it’s homemade, so you can tweak it to your liking and feel proud serving it up at family dinners or holiday gatherings. I love how versatile it is—whether you eat it solo, paired with apple pie, or dolloped on warm brownies, it always steals the show.

Ingredients You’ll Need

The ingredients for this Pumpkin Pie Ice Cream Recipe work together to create a luxurious, custard-based ice cream bursting with seasonal flavors. Using canned pumpkin ensures a smooth texture, and brown sugar adds that caramel-like sweetness that pairs perfectly with the spices.

• Canned Pumpkin: Make sure it’s pure pumpkin and not pumpkin pie filling for the best control of sweetness and spice.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and cloves—feel free to adjust the amounts to match your taste.
• Whole Milk: Provides the creamy base essential to any great ice cream custard.
• Egg Yolks: These are crucial for richness and help thicken the custard without turning it rubbery.
• Brown Sugar: Adds depth of flavor and slight moisture to balance the spices.
• Salt: Just a dash to enhance all the other flavors.
• Cream: For that silky, indulgent mouthfeel we all crave in ice cream.
• Graham Cracker Pie Crust: Broken into pieces to sprinkle throughout, adding a delightful crunch reminiscent of pumpkin pie crust.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love making this Pumpkin Pie Ice Cream Recipe exactly as the classic calls for, but don’t be shy about customizing it to match your vibe or dietary needs. I’ve played around with adding a swirl of caramel sauce or even some toasted pecans for extra texture that my family adores.

• Dairy-Free Version: Swap the milk and cream for coconut milk and coconut cream—results in a deliciously tropical pumpkin treat.
• Spice it Up: Add a pinch of ground ginger or a splash of vanilla extract to deepen the flavor complexity.
• Extra Crunch: Toast your own graham crackers for a stronger, nuttier taste in the crust pieces.
• Alcohol Twist: A tablespoon of bourbon stirred in intensifies the flavors and adds warm notes—perfect for adults only.

How to Make Pumpkin Pie Ice Cream Recipe

Step 1: Warm Up the Pumpkin Milk Mixture

Start by whisking together the canned pumpkin, pumpkin pie spice, and whole milk in a medium saucepan. Heat it gently over medium heat until it’s very hot but not boiling—this means just before tiny bubbles start forming around the edges. Heating gently helps infuse the flavors without curdling your milk, which is key.

Step 2: Whisk Egg Yolks and Sugar

While that’s heating, whisk together your egg yolks, brown sugar, and a dash of salt until the mixture becomes lighter in color—this usually takes a couple of minutes. This step is important because it starts building the base of your custard and ensures the sugar dissolves completely.

Step 3: Temper the Eggs

Now, slowly add about 3 tablespoons of the hot pumpkin milk mixture to the egg yolks while whisking constantly. This “tempers” the eggs so they don’t scramble. Then, pour the entire egg mixture back into the saucepan with the remaining pumpkin milk, stirring continuously over low to medium heat.

Step 4: Cook to Perfect Custard

Cook the mixture gently until it thickens and reaches 160°F on an instant-read thermometer. If you don’t have one, look for a consistency thick enough to coat the back of a wooden spoon. Be careful not to go beyond 180°F or it can curdle—this took me a few tries before I trusted the thermometer, so it’s definitely worth investing in one.

Step 5: Strain and Cool

Pour the custard through a fine mesh sieve into a clean bowl to catch any cooked bits, then stir in the cold cream. Let it cool to room temperature, then cover and chill in the fridge until completely cold—at least a few hours or overnight. This chilling step is essential for the creamiest texture.

Step 6: Churn and Layer in Graham Cracker Crust

Once chilled, follow your ice cream maker’s instructions to churn the custard. When the ice cream is soft but almost set, start layering it in a container by spooning a little ice cream, sprinkling some graham cracker pie crust pieces, and then more ice cream—repeat the layers until all is used. This layering adds those delicious crunchy pockets in every scoop.

Step 7: Freeze Until Firm

Pop the container into the freezer until the ice cream is firm—usually about 4-6 hours is perfect. This final freeze lets all the flavors meld beautifully. When you scoop it, you’ll see those golden specks of graham cracker and taste rich, spicy pumpkin in every bite.

How to Serve Pumpkin Pie Ice Cream Recipe

Garnishes

I like to top this pumpkin pie ice cream with a dollop of lightly sweetened whipped cream, a sprinkle of cinnamon, and sometimes a few crushed pecans for an extra nutty crunch. These simple garnishes enhance the seasonal flavors without overpowering the pumpkin-pie goodness.

Side Dishes

This ice cream is fantastic alongside warm apple crisp, spiced brownies, or even a slice of traditional pumpkin pie. It adds a cold, creamy contrast that balances the sweetness and warmth of those desserts perfectly.

Creative Ways to Present

For festive occasions, I’ve served scoops of this Pumpkin Pie Ice Cream Recipe in mini pie crust cups topped with a drizzle of caramel and a sprinkle of chopped toasted pecans. It’s a real crowd-pleaser and looks stunning on a holiday dessert table.

Make Ahead and Storage

Storing Leftovers

Store leftover pumpkin pie ice cream in an airtight container in the coldest part of your freezer to prevent ice crystals from forming. I like to press a sheet of parchment paper directly onto the surface before sealing to keep it fresh longer.

Freezing

This recipe freezes beautifully for up to two weeks. When I make a batch, I always let it freeze solid overnight—it makes scooping cleaner and the flavors meld even more deeply after a day in the freezer.

Reheating

You really don’t want to reheat ice cream, but if it gets too hard in the freezer, let it sit at room temperature for 5-10 minutes before scooping. This brief tempering softens the ice cream nicely without sacrificing texture or flavor.

FAQs

Final Thoughts

This Pumpkin Pie Ice Cream Recipe has truly become a seasonal favorite in my home, combining the best of pumpkin pie flavors with that cool, creamy indulgence only ice cream can deliver. I love sharing it because it feels nostalgic yet unexpectedly fresh, plus it’s always met with happy smiles. If you’re looking to add a special touch to your autumn desserts or holiday gatherings, give this recipe a try—you’ll be amazed at how simple ingredients come together to make something so incredibly satisfying.

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