Pumpkin Pie Ice Cream

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"I looked around here for a pumpkin pie ice cream and couldn't find a 'from scratch' recipe, so I made this one up!"
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8 h 25 m servings 201 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight.
  2. Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.



This was okay freshly made, but once frozen, it is very 'icy' and, oh, I don't know, just plain not good.

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