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+ servings

Pumpkin Pie Ice Cream

Arlene Mobley - Flour On My Face
I have been dreaming about making this homemade Pumpkin Pie Ice Cream since last winter. On one of my shopping trips to Publix I bought a half gallon of Pumpkin Ice Cream. Oh, my it was so good. I knew I had to try to make my own no churn Pumpkin Pie Ice Cream at home. I think I hit the nail on the head!
5 from 1 vote
Prep Time 8 mins
Total Time 8 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 386 kcal


  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 ¾ cup mashed pumpkin (10 oz can)
  • 1 tbs pumpkin pie spice
  • 1 teaspoon homemade vanilla extract
  • Cinnamon graham crackers (optional)
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  • In a large bowl beat the heavy whipping cream until has thickened, about 3 minutes.
  • Add the sweetened condensed milk and vanilla extract.
  • Beat for two minutes.
  • Add the pumpkin and pumpkin pie spice.
  • Beat for 2 minutes.
  • Pour ice cream into a bread pan or plastic container. Cover with plastic wrap and press to the surface of the ice cream.
  • Freeze for at least 4 hours or overnight.
  • Serve with some crushed cinnamon graham crackers over the top.


Calories: 386kcal | Carbohydrates: 34g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 89mg | Potassium: 344mg | Fiber: 2g | Sugar: 29g | Vitamin A: 9350IU | Vitamin C: 4mg | Calcium: 198mg | Iron: 1mg
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