Pumpkin Ice Cream Recipe - Allrecipes.com
Pumpkin Ice Cream Recipe
  • READY IN 1 hr

Pumpkin Ice Cream

Recipe by  

"Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
  • PREP

    20 mins

    1 hr


  1. In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
  2. Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2008

I too set out to get a recipe for "from scratch" ice cream, but why not skip that whole ice cream base process which basically yields vanilla ice cream. This recipe gives you a verrry pumpkin flavor. I added a package of cream cheese to tone it down a tiny bit and crushed graham crackers to give it that pumpkin cheesecake taste.

Most Helpful Critical Review
May 15, 2011

My family did not like this. :( For us it was too many textures going on (crunchy pecans, softer cookies, creamy ice cream) and the pumpkin flavor was overwhelming.


42 Ratings

Oct 24, 2007

I originally wanted a recipe for making pumpkin ice cream from scratch, but this is much easier. It's like getting more & healthier ice cream than you started out with! I skipped the cookie layers - the ice cream is excellent alone!

Nov 02, 2003

I used ginger snaps instead of nilla wafers, it was delicious.

Oct 08, 2008

Amazing! I crushed the cookies in the bottom and then dumped all the ice cream on top! I would definetly recommend this recipe, it is very easy to make ahead of time and just take out of the freezer and serve!

Oct 19, 2010

1 cup of sugar way too much

Dec 04, 2007

This was pretty good. All I had was a 30oz can of pumpkin pie mix so I omitted the spices and ended up adding a little more pumpkin than it said. I used the remaining pumpkin in a simple syrup to pour over the top. I didn't layer it with the cookies or anything and just refroze it and scooped it up. I'll make this again for holidays.

Sep 27, 2010

This is not for everyone - but for those who like the taste of fall -- SO GOOD. I used gingersnaps and did one batch with a quality vanilla ice cream and the other with a European walnut ice cream. The walnut ice cream was by far the favorite of the more gourmet tastebuds - i think the vanilla made it a bit too sweet.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 214 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Delightful Summer Parties
Delightful Summer Parties

All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.

Banana Bread
Banana Bread

Bake those overripe bananas into a delicious, easy loaf of quick bread.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Pumpkin Ice Cream

Learn tricks for making perfect homemade pumpkin ice cream.

Pumpkin Creme Brulee

Watch Chef John make the perfect holiday dessert.

Green Tea Mochi Ice Cream

See how to make green tea mochi-wrapped vanilla ice cream.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States