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The image shows pumpkin pie ice cream topped with chopped walnuts in a light-colored loaf pan, with a gold spoonful of ice cream resting on top. The pan is placed on a white surface, beside a waffle cone and a small orange crystal pumpkin-shaped decoration.

PUMPKIN PIE ICE CREAM

Anna | The Tasty Chapter
This easy homemade no-churn Pumpkin Pie Ice Cream is rich, creamy, and full of cozy fall flavor. Made with real pumpkin puree, warm pie spices, and chopped pecans, it tastes just like a slice of pumpkin pie. A perfect make-ahead dessert for Thanksgiving or any autumn day when you’re craving something sweet and seasonal.
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Prep Time 10 minutes
CHILL TIME: 6 hours 6 hours
Total Time 6 hours 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 289 kcal

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 9x5-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.

Notes

Tip: You can substitute the ground cinnamon, ginger, cloves, and allspice with 1½ teaspoons of pumpkin pie spice.
 
Nutrition information is automatically calculated, so it should only be used as an approximation.

Nutrition

Calories: 289kcalCarbohydrates: 5gProtein: 3gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 71mgSodium: 18mgPotassium: 146mgFiber: 2gSugar: 3gVitamin A: 4288IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Keyword Frozen Dessert, Ice Cream, No Churn, No Churn Ice Cream, Pumpkin, Pumpkin Ice Cream
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