This easy no-churn Pumpkin Pie Ice Cream is rich, smooth, and full of cozy fall flavor. Made with real pumpkin purée, sweetened condensed milk, chopped pecans, and a blend of warm spices like cinnamon, ginger, and nutmeg, it captures all the goodness of pumpkin pie in every creamy bite.
Each spoonful tastes just like the classic Thanksgiving dessert—only in ice cream form. And since it’s a no-churn recipe, there’s no need for an ice cream maker—just a mixer, a spatula, and your freezer.
If you’re looking for an easy, no-churn ice cream recipe that’s both reliable and absolutely delicious, this Pumpkin Pie Ice Cream is it—a true keeper for the fall season! Using canned pumpkin makes this recipe incredibly simple and stress-free—no need to roast or bake a pumpkin from scratch. Yet it still delivers that rich, delicious, and cozy pumpkin flavor.
This homemade ice cream is perfect for Thanksgiving, holiday gatherings, or for any autumn day when you’re craving something sweet and seasonal. Best of all, it’s made ahead of time, so you can enjoy stress-free entertaining and still impress everyone with homemade, creamy pumpkin goodness.
This creamy pumpkin ice cream recipe is perfect to serve alongside warm Baked Pears with Goat Cheese, Chocolate Crinkle Cookies, Double Chocolate Banana Bread, or simply in a dessert bowl.
If you love this one, be sure to try my other easy no-churn favorites like the No-Churn Pistachio Ice Cream and Strawberry No-Churn Ice Cream recipes.
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INGREDIENTS FOR PUMPKIN PIE ICE CREAM
You’ll only need a few simple staples to make this creamy, fall-inspired ice cream. Here’s what you’ll need to get started.
- Heavy Whipping Cream. This forms the base of the ice cream, making it light and fluffy.
- Sweetened Condensed Milk. Adds the creamy, smooth texture and subtle sweetness without needing extra sugar.
- Canned Pumpkin Puree. This recipe uses 100% canned pumpkin puree for rich flavor and a smooth, creamy texture—without the extra step of roasting a fresh pumpkin. Be careful not to use pumpkin pie filling by mistake, as it contains added sugar and spices.
- Toasted Pecans. Add a crisp texture and natural flavor that pairs beautifully with the smooth ice cream. Toast the pecans for 1–2 minutes on a foil-lined sheet in a toaster oven or regular oven, being careful not to burn them.
- Cinnamon, Ginger, Nutmeg, Cloves. The perfect aromatic spices that give the ice cream its signature cozy, fall-inspired flavor.
- Pure Vanilla Extract. Brings a sweet, aromatic touch that enhances the warm spices.
- Sea Salt. Balances the sweetness and enhances all the flavors.
For the full recipe, including measurements, step-by-step instructions, please see the recipe card at the bottom of the post. This is just a brief overview!
HOW TO MAKE NO CHURN PUMPKIN PIE ICE CREAM
There’s nothing easier than this pumpkin ice cream! It tastes like soft serve, is made with wholesome ingredients, and requires no ice cream machine.
- Pour the chilled heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low speed, then gradually increase to high speed, whipping until stiff peaks form, about 2–3 minutes.
- Use a spatula to gently fold the sweetened condensed milk into the whipped cream until smooth and well combined. Then add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt, folding gently until everything is evenly blended. Finally, fold in the chopped pecans.
- Once thoroughly combined, pour the cream mixture into a 9×5-inch freezer-safe container and smooth the top. Sprinkle with toasted pecans.
- Cover with plastic wrap and place it in the freezer. Freeze for at least 8 hours or, even better, overnight until fully set.
- Before serving, let the ice cream sit at room temperature for about 15 minutes to soften before serving. Enjoy!
RECIPE TIPS
- Pumpkin Pie Spice Substitute: This recipe calls for cinnamon, ginger, nutmeg, and cloves, but you can use 1½ teaspoons of store-bought pumpkin pie spice as a convenient substitute. Adjust the spices to suit your taste—add more or less depending on your preference.
- Serving ice cream: Before scooping, let the pumpkin pie ice cream sit at room temperature for about 15 minutes. This makes it easier to scoop and gives it that perfect creamy, soft-serve texture.
- Storage: If you’re only storing the ice cream for a week or so, press a piece of plastic wrap directly onto the surface to prevent ice crystals, keep it in the loaf pan, and place it inside a large freezer bag. For longer storage of up to 1-2 months, transfer the ice cream to a proper freezer-safe airtight container.
VARIATIONS
- Caramel sauce: To make it even more special, you can swirl in caramel sauce for extra texture and flavor.
- Chocolate Chips: Mix in about ½ cup of mini white, milk, or dark chocolate chips for a sweet contrast to the spiced pumpkin flavor.
- Cream Cheese: Mix a spoonful of softened cream cheese into the base for a subtle tang and extra creaminess that pairs perfectly with the pumpkin flavor.
- Cookies: Fold in crushed cookies such as Oreos, gingersnaps, or graham crackers for a crunchy, flavorful addition.
SERVING SUGGESTIONS
- Serve in bowls topped with a chocolate or caramel sauce and whipped cream.
- Stuffed into a waffle cone.
- For an extra treat, enjoy a scoop alongside pumpkin pie, a dollop of whipped cream, or your favorite autumn dessert.
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PUMPKIN PIE ICE CREAM
Equipment
- Hand mixer or stand mixer
- Measuring cups and spoons
- Freezer-Safe Ice Cream Storage Container (or 9×5-inch Loaf Pan)
- Plastic Wrap
- Easy-to-use ice cream scoop
Ingredients
- 1 (14 oz) can Eagle Brand sweetened condensed milk Eagle Brand
- 2 cups heavy whipping cream cold
- 2/3 cup canned pumpkin purée (not pumpkin pie filling)
- 2/3 cup toasted pecans chopped, extra to decorate
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon fine sea salt
Instructions
- Pour the chilled heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low speed, then gradually increase to high speed, whipping until stiff peaks form, about 2–3 minutes.
- Use a spatula to gently fold the sweetened condensed milk into the whipped cream until smooth and well combined. Then add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt, folding gently until everything is evenly blended. Finally, fold in the chopped pecans.
- Once thoroughly combined, pour the cream mixture into a 9×5-inch freezer-safe container or loaf pan and smooth the top. Sprinkle with toasted pecans.
- Cover the ice cream with a layer of plastic wrap, then with aluminum foil or place it inside a large freezer bag to prevent frost from forming. Freeze for about 4 hours for a soft-serve texture. For a firmer consistency, freeze for at least 8 hours, or preferably overnight, until fully set.
- Before serving, let the ice cream sit at room temperature for about 15 minutes to soften. Then add your favorite toppings and enjoy!Store covered or in an airtight container in the freezer for 1-2 weeks.