I may have gone a bit overboard buying all those cans of pumpkin puree, but I have no regrets. Today needed a little brightening, and since ice cream is my favorite treat, there was only one choice: Pumpkin Pie Ice Cream!
If you love pumpkin spice, this is for you. It’s a fun twist on traditional pumpkin pie and makes a delightful dessert on its own—or served alongside a slice of pie if you’re feeling indulgent.
A thoughtful wedding gift from my cousin Jillian (many years ago) was an ice cream maker and a small cookbook. I had no idea how often I would use it. I keep the machine’s container in the freezer so I’m always ready to make a batch—like yesterday. It only took about 10 minutes of active prep time!
I first experimented with a lighter pumpkin frozen yogurt, but it didn’t hit the mark. I try to balance “sometimes foods” and everyday choices on this blog—this recipe is definitely a sometimes food and worth every spoonful. Charlie kept sampling it until I had to pry the spoon away!
Pumpkin Recipes
Pumpkin flavor is the hallmark of fall. If you’ve stocked up on pumpkin puree, here are a few other recipes to try that showcase this cozy ingredient.
- Pumpkin Scones (a favorite)
- Pumpkin Muffins
- Pumpkin Pie Breakfast Cookies (gluten-free option)
- Pumpkin Spice Waffles
- Pumpkin Coconut Soup
Pumpkin Pie Ice Cream
Pumpkin Pie Ice Cream
This Pumpkin Pie Ice Cream captures all the warm flavors of pumpkin pie in a creamy frozen treat. An ice cream maker is recommended for best results.
Dessert
American
pumpkin, ice cream
8
servings
Fraiche Living
Ingredients
- 1 cup 18% cream
- 1 cup whipping cream
- 1 cup pumpkin puree
- pinch salt
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
Instructions
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Whisk all ingredients together until smooth, then chill the mixture in the refrigerator for 2 hours. Alternatively, you can place it in the freezer for about an hour—the goal is to make the base very cold before churning.
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Pour the chilled mixture into your ice cream maker and follow the manufacturer’s directions to churn until it reaches a soft-serve consistency.
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Transfer the churned ice cream to a container (a parchment-lined loaf pan works well) and freeze for a couple of hours or overnight to firm up. Cover the container if storing longer than a day. If frozen solid, let the ice cream sit at room temperature for a few minutes before scooping for easier serving.