Pumpkin Pie Ice Cream
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This Pumpkin Pie Ice Cream has all the cozy flavors of pumpkin pie packed into a rich and creamy homemade ice cream. It’s made with real pumpkin puree, brown sugar, maple syrup, and all of the warm spices that you love paired with pumpkin! It’s a must-make ice cream that doesn’t have to be just for Thanksgiving!
Unlike a quick no-churn ice cream, this one starts with a homemade custard base made with egg yolks, heavy cream, and whole milk. It takes a little more time, but most of that is chilling and freezing time.
The finished ice cream is creamy, warmly spiced, and perfect for that weird part of fall when your brain says pumpkin spice but the weather still says ice cream. And if you want to put a scoop next to a slice of warm apple pie, I’m certainly not going to stop you.
Why You’ll Love This Pumpkin Pie Ice Cream
- Rich and creamy custard-style ice cream
- Packed with warm fall spices
- Maple syrup pairs perfectly with the pumpkin
- Easy to make ahead
- A fun alternative to pumpkin pie
- Perfect for fall but delicious year-round
Ingredient Notes
See the recipe card at the bottom of the post for all ingredients and quantities.
Egg Yolks -The yolks add richness and form the base of the custard ice cream. You can save the egg whites for these Hot Cocoa Meringue Cookies.
Heavy Cream – The heavy cream provides most of the fat that gives the homemade ice cream its rich, creamy consistency.
Whole Milk – Using whole milk keeps the base creamy without making it quite as heavy as it would be with all heavy cream.
Brown Sugar – Brown sugar and pumpkin are AMAZING together. Maple syrup and pumpkin are also amazing together, fyi. The brown sugar adds a subtle molasses flavor.
Pumpkin Puree – Use 100% pure canned pumpkin, not pumpkin pie filling. I prefer store-brand pumpkin purees since they tend to be drier than Libby’s brand.
Maple Syrup – Use real maple syrup instead of a pancake syrup. Yes, it makes a world of difference.
Substitutions and Variations
- Fold crushed graham crackers into the churned ice cream. I would add them when the churning as almost done or layer them into the ice cream container when you’re adding the ice cream.
- Fold in candied pecans, again add it in just before the churning is done to mix them in. You can also just sprinkle them on top of the ice cream before popping it in the freezer.
- Layer caramel sauce into the churned ice cream container with the ice cream before freezing it.
- NOTE: This recipe has not been tested with other substitutions or variations
How to Make Pumpkin Pie Ice Cream
Step 1: Whisk the egg yolks in a medium bowl and set aside.
Step 2: In a saucepan, heat the heavy cream and whole milk until the mixture is steaming, but not boiling. Stirring constantly.
Step 3: Pour the hot cream/milk mixture slowly into the yolks while whisking constantly until all of the cream/milk is added. This is tempering the egg yolks so they don’t scramble.
Step 4: Whisk in the salt, spices, and brown sugar. Place over medium heat, stirring constantly, until the sugar dissolves.
Step 5: Whisk in the vanilla extract, maple syrup, and pumpkin puree. Continue cooking and stirring until the mixture thickens, about 10 minutes. It will coat the back of a wooden spoon. Do not let the custard boil!
Step 6: Transfer the hot ice cream base to a shallow container, cover, and refrigerate for at least 6 hours to overnight.
Step 7: Churn the cold pumpkin mixture according to your ice cream maker’s instructions.
Step 8: Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm enough to scoop.
How Do You Know When the Ice Cream Custard Is Done?
The custard should visibly thicken as it cooks.
You’re not looking for pudding consistency; it should still be pourable.
A helpful test is to dip a wooden spoon into the custard. It should lightly coat the back rather than run off immediately like milk. Run your finger through the coating. If the line remains visible instead of immediately filling back in, your custard has thickened!
Most importantly, don’t let it boil. Too much heat can cause the eggs to curdle and leave you with a grainy ice cream base.
Tips for the Best Pumpkin Pie Ice Cream
- Use pumpkin puree. Check the label for 100% pumpkin.
- Don’t boil the custard. Keep the heat under control and stir constantly.
- Whisk while tempering the egg yolks.
- Scrape the bottom of the pan. As the custard thickens, make sure you’re stirring along the bottom and into the corners of the saucepan so nothing scorches.
- Chill the base completely. Don’t rush it. It needs to be chilled completely before going into the ice cream machine.
- Follow your ice cream maker instructions. They can vary quite a bit. I have a Cuisinart ice cream maker.
What to Serve with Pumpkin Pie Ice Cream
This ice cream is delicious all by itself, but it’s even better with a few fall toppings.
Try whipped cream, caramel sauce, toasted pecans, crushed graham crackers, gingersnap crumbs, or a sprinkle of cinnamon.
If you’re serving this for Thanksgiving dessert, put it next to a scoop of pecan pie!
How to Store Homemade Pumpkin Ice Cream
Transfer the churned ice cream to a freezer-safe airtight container.
I like using a shallow container because the ice cream freezes more evenly and is easier to scoop. I love an ice cream spade instead of an actual scoop.
Press a piece of parchment paper or plastic wrap directly against the ice cream before adding the lid to help reduce exposure to air and the formation of ice crystals.
For the best flavor and texture, I’d enjoy it within about 2 weeks.
Recipe FAQs
You can! I would keep the cinnamon and add 1 1/2 teaspoons of pumpkin pie spice. I haven’t actually tried it, but it will work great.
This particular recipe was developed for an ice cream maker, so I wouldn’t recommend simply freezing the custard without churning. You’ll need to find a no-churn recipe instead.
Homemade ice cream doesn’t come out of the machine hard. You’ll be looking for a thick, soft-serve consistency after churning. That’s why it needs to be placed in the freezer to f inish firming up.
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Ingredients
- 5 large egg yolks
- 1 3/4 cups heavy cream
- 3/4 cup whole milk
- 3/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup canned pumpkin puree
Instructions
- In a large saucepan, add in the egg yolks. Whisk. Set aside.
- In a separate small saucepan, add in the heavy cream and milk. Heat over medium and stir often to avoid scorching the cream until the milk begins steaming. It will take about 5 minutes.
- Remove from the heat and add the cream in with the egg yolks in a slow, constant stream. Whisking continuously so the yolks don’t cook.
- Add salt, cloves, cinnamon, allspice, nutmeg, and brown sugar to the cream and yolk mixture. Place over medium heat and heat until the sugar is dissolved. Stirring constantly to help dissolve the sugar and avoid burning.
- Once the sugar is dissolved, add in the vanilla and maple syrup. Stir to combine.
- Add in the pumpkin puree and whisking constantly until the mixture thickens. It will take about 10 minutes. Avoid boiling the mixture.
- Place the hot pan into an ice bath to stop the cooking. Stir the mixture and leave it until the mixture stops steaming.
- Once cooled, place the pumpkin mixture into a shallow bowl, cover with plastic wrap and refrigerate 6 hours to overnight.
- Place the pumpkin mixture into your ice cream maker. Churn it for the recommended time for your ice cream maker. It will be in the manufacturer’s instructions.
- Once it’s churned and froze, place it in the freezer-safe dish. Freeze for at least 2 hours or until frozen. Scoop and serve.
Nutrition Info
(Nutrition information is automatically calculated, so should only be used as an approximation.)