I’m sharing my secret to the creamiest pumpkin ice cream! There are no eggs or cooking involved! Just ultra-creamy, pumpkin pie-spiced ice cream!
You Will Love This Pumpkin Ice Cream Recipe
My secret to the creamiest pumpkin ice cream – without a single egg yolk? It comes down to three things:
- Real ingredients – heavy cream = creaminess, whole milk, and real pumpkin puree
- No cooking or custard – just mix, chill, and churn
- Letting it rest – giving the base a few hours in the fridge allows the flavors to hang out and the sugar to fully dissolve. It’s an ice-cream changer.
This simple recipe went through a few rounds of testing before passing the ultimate taste test: my longtime book club. These friends have known me for over 20 years, and trust me, they don’t hold back. When even the “I’m not really a dessert person” types went back for seconds, I knew it was ready for the blog.
Their reviews?
“It tastes like pumpkin pie, but in ice cream form.”
“The spices come through so perfectly, and it’s so creamy!”
I’ve been developing homemade ice cream recipes for years (my popular chocolate ice cream was one of the first on the blog), and while I love a custard base, sometimes you just want a no-fuss, no-cook treat. This pumpkin ice cream delivers all the seasonal warm spices without the effort, what we all need during the fall and Thanksgiving season!
Pumpkin Spice Ice Cream Recipe Ingredients
- Heavy Cream & Whole Milk: You need both whole milk and heavy cream to get that perfect, creamy texture we all love in homemade ice cream.
- Pumpkin Puree: Use 100% pure pumpkin purée, not pumpkin pie filling. Want to use fresh pumpkin? Go for it, make sure you drain off any liquid after preparing the pumpkin puree.
- Brown Sugar: To sweeten the ice cream! Brown sugar lends a deeper flavor than granulated sugar.
- Spices: You will need cinnamon and pumpkin pie spice to season up the ice cream! No matter what you use, make sure to cinnamon and nutmeg!
- Vanilla Bean Paste: Vanilla bean paste has the best flavor, but regular vanilla extract works as well.
- Sea Salt: To balance all the flavors!
- Bourbon: This is optional, but it will keep the ice cream from freezing solid, maintaining a silky texture.
- Caramel Swirl: Also optional, but you can add a sweet swirl into the ice cream by adding caramel sauce or butterscotch sauce! Alternatively, you can drizzle these over the top as you serve!
Get the full recipe in the recipe card below.
Pro Tip: Be sure to freeze your ice cream barrel for at least 24 hours before making ice cream. The recipe is designed for a 2-quart ice cream maker; if using a 1.5-quart model, keep in mind that it may overflow.
How to Make Pumpkin Ice Cream
Step 1 – Mix Base
In a stand mixer or with a large bowl and a hand mixer, beat together the milk, pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, vanilla bean paste, and sea salt until the sugar dissolves.
Whisk in the heavy cream on low speed. Cover and chill in the refrigerator for at least 30 minutes (up to overnight).
Step 2 – Churn
Stir, then pour into an ice cream maker and churn for 25–30 minutes (follow manufacturer’s directions). The ice cream will be soft-serve consistency.
Step 3 – Optional Swirl
If using caramel or butterscotch, layer and swirl it into the churned ice cream before freezing. Be sure to try one of my easy recipes above, just make sure to cool it first!
Step 4 – Freeze & Serve
Transfer to a freezer-safe container, press parchment or plastic wrap onto the surface, cover, and freeze 4–6 hours until firm. I use a standard loaf pan, this 2-quart airtight container or try one of these ice cream containers.
Let sit at room temperature 10–15 minutes before scooping. Enjoy in bowls, cones, or with your favorite fall desserts!
Pumpkin Ice Cream Substitutions and Variations
- Maple Pumpkin Ice Cream: Swap the brown sugar with ½ to ⅔ cup of pure maple syrup for a naturally sweet and warmly flavored version. Or add ½ – 1 teaspoon maple extract to the batter.
- Pumpkin Cheesecake Ice Cream: Add 4 ounces of softened cream cheese when mixing the base for a tangy twist that mimics pumpkin cheesecake.
- Vegan-Friendly: Replace the dairy with full-fat canned coconut milk (two 13.5 oz cans).
- Nutty Pumpkin: Fold in toasted chopped pecans or walnuts during the last few minutes of churning for a little crunch.
- Spiked Pumpkin Ice Cream: A splash of bourbon, whiskey, or brandy gives it a lovely depth of flavor and keeps it soft enough to scoop.
- Sugar-Free Pumpkin Ice Cream: Replace your brown sugar with a suitable brown sugar replacement; I like this Monk Fruit Sweetener.
- Swap sugars: I used dark brown sugar, but you may use light brown or even white sugar if preferred, it just will lack some of the carmel, molasses notes.
Tips For Making Pumpkin Spice Ice Cream
- Use high-quality, full-fat ingredients! Pumpkin spice ice cream utilizes minimal ingredients, which means that the higher the quality of the ingredients you use, the better the flavor. Technically, you can use lower-fat milk options, but I don’t recommend it. If you are looking for a rich, flavorful ice cream, opt for full-fat options.
- For the best flavor, let the ice cream base rest in the fridge overnight before churning. If you can, make the base of the ice cream and let it sit in the fridge (while the ice cream drum is freezing!). This will allow the flavors to really get to know each other!
- Make sure your ice cream drum is frozen before using! Preferably, it should be in the freezer for at least 12-24 hours before making your pumpkin ice cream. This requires a little bit of planning ahead, but it will really help in the churning process.
Serving Pumpkin Ice Cream
Pumpkin ice cream is best when it sits at room temperature for a few minutes, making it easier to scoop. I usually take mine out of the freezer about 15 minutes before serving, so I can get that perfect scoop. Speaking of scoops, this is my favorite ice cream scooper!
If you don’t mind adding a little alcohol to your ice cream, a little splash of bourbon will prevent it from freezing solid, making it much easier to scoop!
This ice cream can be served on its own in a bowl or a waffle cone. I served to my book club with a ginger cookie and a piece of shortbread. It also goes great with other fall desserts like pumpkin pie, pumpkin dump cake, or even apple pie!
How to Store Leftover Homemade Pumpkin Ice Cream
- Store your pumpkin ice cream in a 2-quart freezer-safe container with a tight-fitting lid. I like to use a reusable ice cream tub or a loaf pan covered with parchment paper and wrapped tightly in plastic wrap.
- To help prevent freezer burn or ice crystals, press a piece of parchment paper or wax paper directly onto the surface of the ice cream before sealing the container.
- Enjoy within 2–3 weeks for the best flavor and texture. It’ll still be safe to eat beyond that, but might start to lose some of its rich, creamy feel. But that never stopped our family from devouring it! And as I say with many of my recipes, I don’t think the ice cream police will be knocking at your door, unless they have a spoon! 😜
- If it’s too firm straight from the freezer, let it sit on the counter for 10–15 minutes to soften slightly before scooping.
My favorite ice cream makers
Yes, I have multiple, so I can test for you! I love my KitchenAid attachment for its ease and the fact that it eliminates the need for another kitchen appliance; the same applies to this Cuisinart version. However, this standalone Cuisinart ice cream maker has also been a trusty favorite of mine.
More of our favorite fall recipes:
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Ingredients
- 2 cups heavy cream I use organic cream
- 1 cup whole milk see note 1
- 1 cup pure pumpkin puree see note 2
- ¾ cup dark brown sugar packed (see note 3)
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice see note 4
- 1 tablespoon vanilla bean paste see note 5
- ⅛ teaspoon sea salt
- Butterscotch or salted Caramel Swirl Optional (see note 6)
- 1 tablespoon bourbon whiskey or brandy (optional) (see note 7)
Instructions
- Your ice cream freezer drum should be frozen for a minimum of 12 hours, preferably 24 hours, before using. Or follow your manufacturer’s instructions.
- Using a stand mixer or hand mixer, mix together whole milk, pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, vanilla bean paste and sea salt until sugar is dissolved, about 2 minutes.1 cup whole milk, 1 cup pure pumpkin puree, ¾ cup dark brown sugar, 1 teaspoon ground cinnamon, 2 teaspoons pumpkin pie spice, 1 tablespoon vanilla bean paste, ⅛ teaspoon sea salt
- Whisk on low the heavy cream into the mixture and cover and chill for 30 minutes (up to overnight). Give it a good stir before pouring into your ice cream freezer.2 cups heavy cream, 1 tablespoon bourbon
- Pour mixture into frozen bowl of an ice cream maker (I use either a Cuisinart or my KitchenAid mixer ice cream attachment), fit with the ice cream paddle and turn on for about 25-30 minutes (follow your manufacturer's
- The ice cream will have a soft-serve consistency at the end of churning. Spoon into a 2-quart ice cream container with a lid, or into a loaf pan, smoothing out. If adding a caramel swirl, see below. Otherwise, place a piece of parchment paper on the top of the ice cream and then wrap in plastic wrap. This will help prevent ice crystals from forming. Freeze 4-6 hours before serving for scoopable ice cream.
- See note 5 below for swirling in butterscotch or caramel sauce.Butterscotch or salted Caramel Swirl
- To serve, remove from freezer 10-15 minutes before serving, then scoop into bowls or cones and enjoy!
Notes
- I always get questions if you can make ice cream with a lower % of milk and/or half and half instead of heavy cream, and the answer is yes, of course, this is your ice cream. However, that being said, it will not be as creamy or rich and will taste more like ice milk than ice cream.
- Spoon your pumpkin into a 1-cup measuring cup for the most accurate results.
- I used dark brown sugar, but light brown sugar may also be used. If preferred, use ½- ⅔ cup maple syrup in place of brown sugar for an all-natural pumpkin ice cream.
- Make your own pumpkin pie spice: Grab my recipe!
- I love the flecks of vanilla bean that come from adding vanilla bean paste, but you can also replace it with pure vanilla extract or try bourbon vanilla extract.
- After churning the ice cream, swirl ⅓ – ½ cup butterscotch sauce or salted caramel sauce into the ice cream. Spoon half the ice cream into the pan. Pour half the sauce. Smooth the other half of the ice cream over the top. Add the rest of the sauce. Using a butter knife, swirl in a figure 8 motion.
- Adding a little alcohol to ice cream will prevent it from freezing too solidly, plus it happens to add a delightful flavor. If you prefer not to use one of the suggested liquors, use a high-quality vanilla extract in place of the vanilla bean paste (it contains some, but not enough).
- Scoop into waffle cones or bowls and top with a drizzle of warm salted caramel or butterscotch sauce for an extra cozy treat.
- Pair with a slice of warm apple pie, pumpkin pie (can you have too much pumpkin?), or pecan pie for the ultimate fall dessert duo.
- Garnish with crushed gingersnaps, candied pecans or walnuts, or a sprinkle of cinnamon sugar for added crunch and flavor.
- Make pumpkin ice cream sandwiches using soft molasses or snickerdoodle cookies; always a hit at gatherings!
- Maple Pumpkin Ice Cream: Swap brown sugar with ½ – ⅔ cup of pure maple syrup for a naturally sweet version. Or just add ½ – 1 teaspoon maple extract.
- Pumpkin Cheesecake Ice Cream: Add 4 ounces of softened cream cheese when mixing the base for a tangy twist that mimics pumpkin cheesecake.
- Vegan-Friendly: Replace the dairy with full-fat canned coconut milk (two 13.5 oz cans) and use maple syrup as the sweetener.
- Nutty Pumpkin: Fold in toasted chopped pecans or walnuts during the last few minutes of churning for a little crunch.
- Spiked Pumpkin Ice Cream: A splash of bourbon, whiskey, or brandy gives it a lovely depth of flavor and keeps it soft enough to scoop.
- Sugar-Free Pumpkin Ice Cream: Swap the brown sugar with a good sugar replacement. I love this Monk Fruit Brown Sugar.
- Store in a 2-quart freezer-safe container with a tight lid, or a loaf pan wrapped in plastic wrap. I use a loaf pan, an ice cream container, or 2-quart glass container.
- Press parchment onto the surface to prevent ice crystals.
- Best enjoyed within 2–3 weeks. Let sit at room temp 10–15 minutes before scooping if too firm.
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