Pumpkin Pie Ice Cream | This pie-inspired no-churn ice cream recipe is one of the easiest fall dessert recipes. And at just five ingredients, it's quick and budget-friendly to make homemade ice cream. No-churn ice cream eliminates the need to make a custard and use an ice cream machine, so the only wait time is while the ice cream mixture freezes.
If you don't know, pumpkin pie is a wonderfully spiced sweet pie, commonly made for Thanksgiving dinners in both the U.S. and Canada (that I know of). If you're reading this from another country, let me know if you have the same tradition with pumpkin pie.
The pie mix incorporates pumpkin puree and is flavored with a warm, cozy mix of spices - Pumpkin Pie Spice. You've probably heard of that before if you've heard of a certain, popular coffee chain.
But we're not making pie or coffee today, we're making ice cream. And even better than that we're making no-churn ice cream. We're even using pumpkin puree and pumpkin pie spice!
What is no churn ice cream?
No churn ice cream is made with a base of heavy cream, whipped to stiff peaks, and then mixed with sweetened condensed milk. Flavors can then be added and then the mixture is frozen.
There is no need to make a custard, no need to use an ice cream maker, and no need to freeze any equipment ahead of time.
You'll need to whip the cream and I usually use a handheld electric beater, attached to my 3-in-1 immersion blender and I'll never stop talking about it because it's amazing. I concentrate on not burning out the motor on it like I've done to several immersion blenders before.
But! You can also whip the cream by hand, it's not hard, it just takes time.
After that, just mix the rest of the ingredients in and freeze it! Easy!
Use the table of contents below to jump to any section of this blog post, including information about the ingredients, substitutions you can make, how to store this recipe, step by step photos and a printable recipe card. You can also use the jump to recipe link above to get right to the card.
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Ingredients
About the ingredients for this recipe.
See the recipe card below for exact amounts.
- heavy whipping cream - heavy whipping cream is a 35% fat dairy product. This is what gives us the smooth texture and the volume of this recipe.
- pumpkin puree - canned pumpkin puree NOT pumpkin pie mix (which has other ingreidents in it, in addition to the pumpkin puree). We'll get flavor and color from this ingredient.
- sweetenend condensed milk - you'll need one can of this. It's a dairy product that involves sweetening milk and then cooking it down, or reducing it until it's thick. This sweetens the recipe.
- vanilla extract - for flavor. Use your favorite brand.
- pumpkin pie spice - This is the other half of our main flavor, along with the pumpkin puree. Try my homemade pumpkin pie spice mix or use your favorite brand.
Instructions
Watch the video above to see this recipe come together.
To start this recipe, we'll whip the cream. You can use a whisk for this, an electric handheld mixer, or a stand mixer.
How ever you whip the cream, make sure you get it to stiff peaks. This means when you lift the whisk out of the whipped cream, and a dollop is left on the end, you can turn the whisk right side up and the cream stays pointing straight up and doesn't droop over. It'll be very thick.
In a medium bowl, add the sweetened condensed milk, pumpkin pie spice, and vanilla to the pumpkin puree. Whisk until combined and smooth.
Next, add the pumpkin mixture to the whipped cream. Slowly and carefully whisk together. You don't want to whisk this too fast or with any kind of force because you'll knock the air out of the cream - and you just whisked that all in. The air in the whipped cream is what gives the ice cream and creamy light texture.
Once everything is well combined, pour the mixture into a shallow container, like a bread pan. Don't use something tall and more ice cream pail shaped because it will take longer to freeze and then be harder to scoop when you serve it.
Press plastic wrap onto the top of the ice cream mixture - this helps stop ice crystals from forming. Some still will, it's fine. You can usually brush them off.
Freeze the ice cream for at least 6 hours. You'll have more of a soft-serve consistency after this time frame.
I prefer to let mine freeze overnight if I can keep my family away from it. (It'll go fast!)
I think the consistency is more similar to scoopable ice cream after leaving it overnight.
See information on serving this ice cream below.
Substitutions
✔ This ice cream recipe is vegetarian and gluten-free.
Variations
To take this pumpkin pie ice cream recipe over the top, stir through bits of baked traditional pie crust, or broken bits of a graham cracker crust. Do this before freezing the ice cream, and avoid over stirring so that you don't break up the pie crust bits.
Try my Mint Chocolate Chip No-Churn Ice Cream.
Equipment
You'll need to whip the cream so a whisk, an electric beater, or even a stand mixer will work. And you'll need something shallow to freeze the ice cream in - I like using a bread pan for this. These items are all linked below for you to check out.
Storage
Keep this ice cream tightly wrapped and frozen. It should be ok in the freezer for months but it won't stay around that long because it tastes so good.
Serving
To serve the ice cream, take it out of the freezer about 10-15 minutes ahead of time so it has a chance to soften a bit. This will make it easier to scoop out.
What to serve this ice cream with:
- pumpkin pie for a double shot of fall vibes
- gingersnap or gingerbread cookies
- graham cracker crumbs
- my butterscotch coffee cake
Recipe Tips
EXPERT TIP: Let the ice cream freeze for 6 hours for a soft serve consistency and overnight for a hard ice cream.
More Ice Cream Recipes
More Recipes With Pumpkin Pie Spice Mix
Recipe
Pumpkin Pie Ice Cream | No Churn Ice Cream
Equipment
Ingredients
- 2 cups whipping cream
- 1 cup pumpkin puree
- 15 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Whip the cream to stiff peaks.
- In a seperate bowl, whisk together the pumpkin puree, sweetened condense milk, vanilla extract, and the pumpkin pie spice.
- Fold the pumpkin mixture into the whipped cream. Mix well.
- Pour ice cream mix into a loaf pan. Cover with plastic wrap.
- Freeze the ice cream for 6 hours or overnight. I like it best after it's sat overnight.
Notes
- Freezing the ice cream for 6 hours will yield a soft-serve consistency.
- Freezing the ice cream overnight will yield a hard ice cream consistency, which I prefer.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
Recipes FAQs
No churn ice cream is made with a base of heavy cream, whipped to stiff peaks, and then mixed with sweetened condensed milk. Flavors can then be added and then the mixture is frozen.
My No Churn Pumpkin Pie Ice Cream recipe is made with pumpkin puree, sweetened condensed milk, pumpkin pie spice mix, heavy whipping cream, and vanilla extract.
Save this image to your Homemade Ice Cream board on Pinterest.
Did you make this recipe? Let me know!