Spiced Pumpkin Pie Ice Cream recipe. Pumpkin Pie Ice Cream is exactly what every Thanksgiving table needs! Here's a delicious egg-less Spiced pumpkin pie ice cream swirled with crispy graham cracker, rich, creamy flavor, and the perfect blend of spices that pairs beautifully with pie, cake, or on its own.
What is Pumpkin Pie Ice Cream?
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Pumpkin pie ice cream is a type of ice cream that's flavored to taste like pumpkin pie, a classic dessert often enjoyed in the fall and during Thanksgiving. It combines pumpkin puree with cinnamon, nutmeg, and cloves in a creamy base of milk, cream, sugar, and sometimes eggs. Some versions include extra graham cracker bits or caramel swirls for added flavor. It's a popular treat during the autumn season.
Pumpkin Pie Ice Cream Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Whole milk: This is milk that contains all of its original fat content.
- Granulated sugar: A type of sugar commonly used in baking and cooking. It's made by processing sugar cane or sugar beet.
- Brown sugar: A type of sugar that contains molasses, which gives it a slightly caramelized flavor and a darker color than white sugar.
- Molasses or dark corn syrup: These sweeteners add depth of flavor to the recipe. Molasses is a byproduct of sugar refining, while dark corn syrup is made from cornstarch.
- Pumpkin puree: A thick, smooth puree made from cooked and mashed pumpkin. It's typically sold in cans and is often used in recipes for pumpkin pie, pumpkin bread, and other pumpkin desserts.
- Saigon cinnamon: Various with a sweet, warm, and spicy flavor. It's often used in baking and is considered one of the most flavorful types of cinnamon.
- Ground ginger: A spice made from the dried and ground root of the ginger plant. It has a warm, slightly sweet, and intense flavor often used in baking and cooking.
- Freshly ground nutmeg: A spice made from the seed of the nutmeg tree. It has a warm, sweet, and nutty flavor often used in baking and cooking.
- Ground cloves: A spice made from the clove tree's dried and ground flower buds. It has a warm, sweet, and slightly bitter flavor often used in baking and cooking.
- Heavy cream: A high-fat dairy product often used in cooking and baking to add richness and creaminess.
- Pure vanilla extract: A flavoring made from vanilla beans steeped in alcohol. It adds a sweet, floral, and slightly fruity flavor to the recipe.
- Graham crackers: A cookie made from whole wheat flour and sweetened with honey or molasses. They are often used in baking and cooking as a crust or crumbled as a topping. In this recipe, they are used to add crunch and texture to the pumpkin pie ice cream.
Tools you'll need
How to Make Pumpkin Pie Ice Cream
Note: The full instructions are provided in the recipe card below.
In a medium bowl, use a hand mixer on low speed to combine the milk, light brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon powder, ginger powder, and nutmeg. Add heavy cream and vanilla. Turn the ice cream machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20 to 25 minutes.
Add the crumbled cookies during the last 5 minutes of mixing. (The pumpkin pie ice cream will have a soft, creamy texture; if a firmer consistency is desired, transfer it to an airtight container and place it in the freezer for 2 hours. Remove the freezer for about 15 minutes before serving. Enjoy!
Substitutions
- Whole milk: You could substitute low-fat or skim milk, but the pumpkin pie ice cream may not be as creamy.
- Granulated sugar: You could use a natural sweetener such as honey, maple syrup, or agave nectar as a substitute, but the flavor and texture of the pumpkin pie ice cream may be slightly different.
- Brown sugar: You could use coconut sugar or muscovado sugar as a substitute, but again, the flavor and texture may be slightly different.
- Molasses or dark corn syrup: You could use light corn syrup, honey, or maple syrup as a substitute. The flavor may be slightly different, but it should still work well.
- Pumpkin puree: You could use sweet potato puree or butternut squash puree as a substitute if you don't have pumpkin puree on hand.
- Ground ginger: You could use freshly grated ginger or ginger paste as a substitute. The flavor may be slightly stronger than ground ginger, so use less than the recipe calls for.
- Freshly ground nutmeg: You could use pre-ground nutmeg as a substitute.
- Pure vanilla extract: You could use vanilla bean paste or vanilla powder as a substitute.
- Graham crackers: You could use another type of cookie, such as shortbread or vanilla wafers, or leave them out.
Variations
- Caramel Swirl: Add a homemade or store-bought caramel swirl to the ice cream during the last few minutes of churning.
- Toasted Pecans or Walnuts: For added texture and nutty flavor, fold in some toasted and chopped pecans or walnuts when you add the graham crackers.
- Chocolate Chips: If you're a chocolate lover, consider mixing in some chocolate chips or chunks.
- Pumpkin Seeds: Toasted pumpkin seeds (pepitas) can add a nice crunch and nutty flavor to your ice cream. Sprinkle them on top as a garnish.
How to Serve
Scoop it into a bowl or cone and enjoy it, topped with whipped cream and a sprinkle of cinnamon or chopped nuts. Serve it alongside a slice of pumpkin pie, apple pie, or other fall desserts for a delicious ice cream pairing. Use it as a topping for warm desserts such as apple crisp or bread pudding. Layer it with gingersnap cookies and caramel sauce in a trifle dish for a show-stopping dessert.
Make ice cream sandwiches by sandwiching a scoop of ice cream between two graham crackers or cookies. Serve it with a drizzle of caramel sauce and a sprinkle of sea salt for a sweet and salty flavor contrast. Use it as a filling for crepes or a topping for waffles or pancakes. Top it with a dollop of whipped cream and a sprinkle of pumpkin pie spice for a classic dessert presentation. Make a milkshake by blending the ice cream with milk and a splash of vanilla extract. Serve it as an ice cream sundae with hot fudge, whipped cream, and sprinkles.
How to Store
To store The Spiced Pumpkin Pie Ice Cream, put it in an airtight container in the freezer. It will keep for up to 2 weeks. If the ice cream becomes too hard in the freezer, let it sit at room temperature for a few minutes before scooping.
Make-Ahead
When you are ready to serve Pumpkin Pie Ice Cream, let it sit at room temperature for a few minutes to soften slightly before scooping. To prevent ice crystals from forming on the surface of the ice cream, press a layer of plastic wrap or parchment paper directly onto the surface of Pumpkin Pie Ice Cream before sealing the container.
If you want to serve the ice cream as part of an ice cream sundae, you can pre-scoop the ice cream and store the individual scoops in an airtight container in the freezer until ready to serve. If you make the ice cream for a special occasion, consider making it a few days before allowing the flavors to develop and deepen. To save time on Thanksgiving day, make the ice cream a few days in advance and store it in the freezer until ready to serve alongside your pumpkin or apple pie.
Tips for Making The Best Pumpkin Pie Ice Cream
- Use good-quality ingredients: Choose fresh, high-quality ingredients to ensure the best flavor and texture.
- Chill the mixture before freezing: Chill the mixture in the refrigerator for at least an hour before freezing to help the ice cream freeze more quickly and evenly.
- Adjust the spices to taste: Taste the ice cream mixture before freezing and adjust the spices to your liking.
- Add mix-ins for texture: Mix in your favorite ingredients, such as chopped nuts or chocolate chips, during the last few minutes of churning for added texture.
- Freeze the pumpkin pie ice cream as soon as possible: Freeze the ice cream mixture as soon as possible after churning to prevent ice crystals from forming and to ensure the best texture.
FAQ
Can I make this recipe without an ice cream machine?
You can make this recipe without an ice cream machine by freezing the mixture in a shallow container and stirring every 30 minutes until it reaches the desired consistency.
Can I use canned pumpkin pie filling instead of pure pumpkin puree?
It's not recommended to use canned pumpkin pie filling because it contains added sugar and spices that may affect the texture and flavor of the ice cream.
How long will this ice cream keep in the freezer?
This pumpkin pie ice cream will keep in the freezer for up to 2 weeks.
Can I use a different type of cookie instead of graham crackers?
You can use a different type of cookie, such as ginger snaps or vanilla wafers, to add a different flavor to the pumpkin pie ice cream.
Can I use low-fat milk or cream instead of whole and heavy cream?
Using low-fat milk or cream will affect the texture and creaminess of the pumpkin pie ice cream. It's recommended to use whole milk and heavy cream for the best results.
Can I make this recipe vegan?
You can make this recipe vegan using coconut milk, another plant-based milk, and a vegan whipped cream alternative. You can also omit the graham crackers or use a vegan alternative.
More Pumpkin-Inspired Recipes:
- Pumpkin spice cheesecake
- Pumpkin Pie with Pecan Crust
- Pumpkin crinkle cookies recipe
- Brazilian Pumpkin Truffles
- Pumpkin Cake with Cream Cheese Frosting
- Paraguayan Pumpkin Compote
Recipe
Spiced Pumpkin Pie Ice Cream
Ingredients
- 1½ cup whole milk
- ½ cup granulated sugar
- ½ cup packed brown sugar or light brown sugar
- 2 tablespoons molasses or dark corn syrup
- 1¾ cups pumpkin purée (solid pack pumpkin)
- 1½ teaspoons Saigon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon freshly ground nutmeg
- ⅛ teaspoon ground cloves
- 2½ cups heavy cream
- 1 tablespoon pure vanilla extract
- 1 cups graham cracker , crumbled
Instructions
- In a medium bowl, use a hand mixer on low speed to combine the milk, light brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon powder, ginger powder, and nutmeg. Add heavy cream and vanilla. Turn the ice cream machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes.
- Add the crumbled cookies during the last 5 minutes of mixing. (The ice cream will have a soft, creamy texture, if a firmer consistency is desired, transfer the ice cream to an airtight container and place it in the freezer for 2 hours. Remove the freezer for about 15 minutes before serving. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.