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This pumpkin ice cream recipe is rich, creamy, and full of cozy fall flavor. Made with a custard base, real pumpkin purée, and warm spices, it tastes just like pumpkin pie in frozen form. Perfect for fall gatherings, Thanksgiving, or a seasonal make-ahead treat.
As soon as fall rolls around, I crave all things pumpkin. And while pumpkin pie may get all the attention, pumpkin ice cream is just as delicious.
This pumpkin ice cream features a creamy custard base combined with real pumpkin purée and warm fall spices. The result is a decadent, velvety ice cream that tastes just like pumpkin pie in frozen form.
Plus, you can make it ahead so it's ready when guests stop by or when you have an ice cream craving (which is always, for me).
I especially love serving pumpkin ice cream over warm sourdough pumpkin cinnamon rolls for a cozy autumn treat.
If you're an ice cream lover, you might also enjoy my vanilla ice cream and strawberry ice cream recipes. Both are simple, homemade favorites. But when fall rolls around, this pumpkin version is my go-to.
Whether you're looking for a fun Thanksgiving ice cream recipe or just a cozy autumn treat, this one is simple, festive, and absolutely delicious.
Why You’ll Love This Recipe
Creamy: A custard base gives this pumpkin ice cream its rich, creamy texture.
Fall Spices: Warm fall spices make it taste just like pumpkin pie in ice cream form.
Simple: This is an easy ice cream maker recipe. Just make the ice cream mixture, pour it in the machine, and hit go.
Cozy: Pumpkin ice cream is perfect for fall treats and Thanksgiving desserts.
Make-Ahead: Homemade ice cream is a great make-ahead treat for entertaining.
Ingredients
Milk: Whole milk is ideal for ice cream. You can use reduced-fat milk, but it may create an icy texture.
Cream: Heavy cream creates a rich and creamy texture. You can swap it out for half-and-half, but it will change the consistency of the ice cream.
Pumpkin: I used canned pumpkin purée, but homemade will also work.
Eggs: You will need four egg yolks for the custard base.
Sugar: This recipe calls for both granulated sugar and brown sugar. I prefer dark brown sugar, but light brown is fine, too.
Vanilla: Use homemade vanilla or store-bought vanilla extract.
Spices: You will need pumpkin pie spice and ground cinnamon.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Ice Cream Maker: I always recommend the Kumio ice cream maker because it doesn't need pre-freezing or prep, but you can use any ice cream maker that churns.
Saucepot: You'll need a heavy-bottomed saucepot to make the custard base.
Mesh Strainer: I use a fine mesh strainer for removing any large bits of spices and pumpkin fibers.
Step-by-Step Instructions
Follow the manufacturer's instructions for prepping your ice cream maker. I use a Kumio ice cream maker, which doesn't require any pre-freezing or prep, but any ice cream machine that churns will work just fine.
Step 1: In the bowl of a stand mixer, beat the egg yolks with both sugars until the mixture turns light yellow and fluffy. Set aside.
Step 2: In a heavy-bottomed saucepan, whisk together the pumpkin purée, milk, cream, pumpkin pie spice, cinnamon, vanilla, and salt.
Cook the pumpkin mixture over medium heat until hot and steaming, but not boiling. Remove from heat.
Step 3: While whisking the egg mixture, slowly add about ½ cup of the hot pumpkin mixture. Whisk well to combine.
Repeat two more times, whisking thoroughly after each addition.
Step 4: Pour the tempered egg mixture back into the saucepan with the pumpkin base, whisking constantly.
Cook the pumpkin custard over low heat, stirring constantly, until it reaches 170°-175°F. Remove from heat right away.
Step 5: Pour the custard through a fine mesh strainer to remove any bits of hard spices or pumpkin fiber.
The mixture is thick, so I usually push a silicone spatula around the inside of the strainer to help it strain faster.
Step 6: Pour the mixture into a shallow container and refrigerate for at least 4 hours, or until completely cooled.
Stir it occasionally to prevent a skin from forming.
Step 7: Once chilled, transfer the mixture to your ice cream maker and churn according to the manufacturer's directions.
Step 8: Scoop the churned ice cream into a freezer-safe container.
For soft-serve texture, enjoy immediately. For firmer, scoopable ice cream, freeze for at least 4 hours before serving.
Tips for Success
- All brands of pumpkin are different. If your pumpkin purée is watery, drain it before using. This is often the case with homemade pumpkin purée.
- Don’t skip chilling the base. It prevents ice crystals from forming in the ice cream.
- Straining the custard is optional. But I prefer it because it removes some of the hard bits of the spices and pumpkin fiber, which can create a grainy texture.
Serving Suggestions
Donuts: Pair with a warm sourdough apple cider donut for a cozy fall dessert.
Pie: Top your favorite fall pies with a scoop of pumpkin ice cream. Check out my sourdough pie crust recipe for a homemade option.
Cobbler: Serve with a slice of sourdough pumpkin cobbler or apple crisp.
Sundae: Top with homemade vanilla whipped cream, homemade marshmallows, and a drizzle of caramel or chocolate.
Ice Cream Sandwich: Serve between two ginger cookies or Einkorn chocolate chip cookies for ice cream sandwiches.
Storing
- Store in an airtight container for up to 2 weeks.
- To avoid freezer burn, press plastic wrap on top of the ice cream. Then, cover with an air-tight lid.
- Soften on the counter for 5-10 minutes before scooping.
Variations
Pumpkin Pie: Mix in graham crackers or pie crust crumbles before freezing.
Oreo: Stir in crushed Oreos before freezing for an easy Halloween treat.
Maple Pumpkin: Swap out some of the granulated sugar with a little maple syrup.
Caramel Swirl: Stir in a drizzle of caramel before freezing.
Nutty Crunch: Fold in candied pecans or walnuts.
FAQs
Yes! You can use the no-churn method. Whip the cream until soft peaks form, then fold it into the pumpkin custard mixture. Freeze in a loaf pan or an airtight container, stirring once or twice in the first few hours to help it stay creamy.
Absolutely. Just be sure to roast and purée the pumpkin until smooth, then strain it to remove excess liquid. Homemade purée often contains more water than canned, which can make the ice cream icy if not drained properly.
Yes. I have not tested this. But generally, you can replace the milk and cream with full-fat coconut milk or coconut cream.
After churning, the ice cream will be soft-serve consistency. For scoopable ice cream, freeze it for at least 4 hours. For the firmest texture, freeze overnight.
Icy ice cream usually means the base wasn't chilled long enough, had too much water (often from fresh pumpkin), or was over-churned. To prevent this, chill the mixture thoroughly, drain fresh pumpkin, and store the finished ice cream with parchment pressed on top to reduce ice crystals.
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Pumpkin Ice Cream Recipe
Equipment
- Saucepan
Ingredients
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 cup pumpkin purée
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 tablespoon vanilla extract
- pinch of salt
Instructions
- Prep the Ice Cream Maker. Follow the manufacturer's instructions for prepping your ice cream maker. I use a Kumio ice cream maker, which doesn't require any pre-freezing or prep, but any ice cream machine that churns will work just fine.
- Prepare the Eggs. In the bowl of a stand mixer, beat the egg yolks with both sugars until the mixture is fluffy. Set aside.4 egg yolks, 1/2 cup granulated sugar, 1/2 cup dark brown sugar
- Make the Pumpkin Base. In a heavy-bottomed saucepan, whisk together the pumpkin purée, milk, cream, pumpkin pie spice, cinnamon, vanilla, and salt.1 cup pumpkin purée, 1 cup whole milk, 1 1/2 cups heavy cream, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, 1 tablespoon vanilla extract, pinch of salt
- Heat the Base. Cook the pumpkin mixture over medium heat until hot and steaming, but not boiling. Remove from heat.
- Temper the Eggs. While whisking the egg mixture, slowly add about ½ cup of the hot pumpkin mixture. Whisk well to combine. Repeat two more times, whisking thoroughly after each addition.
- Combine. Pour the tempered egg mixture back into the saucepan with the pumpkin base, whisking constantly.
- Heat to 170°F. Cook the pumpkin custard over low heat, stirring constantly, until it reaches 170°-175°F. Remove from heat right away.
- Strain. Pour the custard through a fine mesh strainer to remove any bits of hard spices or pumpkin fiber. The mixture is thick, so I usually push a silicone spatula around the inside of the strainer to help it strain faster.
- Chill. Pour the mixture into a shallow container and refrigerate for at least 4 hours, or until completely cooled. Stir it occasionally to prevent a skin from forming.
- Churn. Once chilled, transfer the mixture to your ice cream maker and churn according to the manufacturer's directions.
- Freeze and Enjoy. Scoop the churned ice cream into a freezer-safe container. For soft-serve texture, enjoy immediately. For firmer, scoopable ice cream, freeze for at least 4 hours before serving.
Notes
- All brands of pumpkin are different. If your pumpkin purée is watery, drain it before using. This is often the case with homemade pumpkin purée.
- Don't skip chilling the base. It prevents ice crystals from forming in the ice cream.
- Straining the custard is optional. But I prefer it because it removes some of the hard bits of the spices and pumpkin fiber, which can create a grainy texture.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
