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    Home » Garden To Table » Winter Squash » Pumpkin

    Pumpkin Pie Ice Cream

    Published: Aug 25, 2020 · Modified: Dec 4, 2021 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This creamy pumpkin pie ice cream is made with real pumpkin, cream cheese, brown sugar, maple syrup, and pumpkin spice for a delicious fall dessert! (No eggs!)

    pumpkin pie ice cream in serving bowls

    Each year, pumpkin season seems to arrive earlier and earlier.

    Actually, I think pumpkin marketing starts earlier and earlier, while the actual pumpkin season remains the same.

    That said, summer has been particularly hot (and a little brutal) this year, and I’m happy to embrace fall. Even if it’s simply the idea of fall.

    I’m excited for pumpkin spice lattes, pumpkin spice chai lattes, pumpkin spice hot chocolate and pumpkin spice simple syrup.

    I’m more than ready for pumpkin tiramisu, pumpkin scallop gratin and pumpkin scallop alfredo.

    But guys. Fall might be coming and the nights might be cooling down, but it’s still getting super hot every day.

    If you live somewhere hotter than Kentucky, it’s possible that it stays hot all through pumpkin season.

    I wanted a way to celebrate pumpkin spice and fall (whenever it may arrive) right now in the lingering summer heat.

    This pumpkin pie ice cream is the solution.

    It’s rich, creamy, and tastes like spiced pumpkin custard. But it’s cold and perfect for the hot (almost) fall days!

    Do I Need an Ice Cream Maker for this Pumpkin Pie Ice Cream?

    Yes, you do.

    I use this Cuisinart ice cream maker with a freezer bowl.

    If you prefer a machine without a freezer bowl, you can have ice cream on demand with this Cuisinart compressor ice cream and gelato maker.

    Ice Cream Without Eggs?

    That’s right, ice cream without eggs!

    I used my favorite ice cream base for this recipe. It’s from the book Jeni’s Splendid Ice Creams at Home, and uses cream cheese (for scoopable-ness), cornstarch (to thicken) and liquid sweetener (again, for scoopable-ness) instead of eggs.

    The cream cheese makes this ice cream extra creamy and custard-like.

    Want more Jeni’s ice cream base recipes? Try this mint chocolate ice cream, strawberry cheesecake ice cream, and beer ice cream (pretzel stout).

    How to Make the Pumpkin Pie Ice Cream Base

    Start by preparing your ingredients.

    Whisk a little milk and cornstarch together. Set it aside.

    Whisk Together Cornstarch + a Little Milk
    Whisk Together Cornstarch + A Little Milk

    Next, whisk together pumpkin, cream cheese, honey and maple syrup.

    Set aside.

    Whisk Pumpkin, Cream Cheese, Honey + Maple Syrup
    Whisk Pumpkin, Cream Cheese, Honey + Maple Syrup

    Add more milk, some cream, brown sugar, and pumpkin spice to a saucepan.

    Bring the mixture to a boil, and then simmer for four minutes.

    Turn off the heat and whisk in the cornstarch mixture. Bring the milk mixture back to a boil, and boil for about a minute (until it thickens).

    Heat Milk, Cream, Sugar + Spices
    Heat Milk, Cream, Sugar + Spices

    Whisk the pumpkin mixture into the milk.

    Set it aside to cool down, and then chill it in the fridge until it’s cold.

    Thicken Milk Mixture with Cornstarch + Add Pumpkin Mixture
    Thicken Milk Mixture With Cornstarch + Add Pumpkin Mixture

    Make the Pumpkin Pie Ice Cream

    Before churning, I like to blend my ice cream bases in a blender.

    It adds more bubbles to the mixture, making a lighter ice cream.

    Blend Chilled Ice Cream Base to Aerate
    Blend Chilled Ice Cream Base to Aerate

    Pour the ice cream base into the ice cream maker, and churn until it looks like softened whipped cream.

    There’s no need to keep churning after that point.

    Churn Pumpkin Pie Ice Cream
    Churn Pumpkin Pie Ice Cream

    Scoop the ice cream into a container and freeze until hardened. It’ll take at least four hours.

    I recommend buying some homemade ice cream containers.

    Harden Pumpkin Pie Ice Cream in Freezer
    Harden Pumpkin Pie Ice Cream in Freezer

    Once the ice cream is hardened, scoop it into bowls and dig in!

    I like to top mine with chopped pecans or pepitas.

    pumpkin pie ice cream in serving bowls
    pumpkin pie ice cream in serving bowls
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Pumpkin Pie Ice Cream

    This creamy pumpkin pie ice cream is made with real pumpkin, cream cheese, brown sugar, maple syrup, and pumpkin spice for a delicious fall dessert! (No eggs!)
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time25 mins
    Cooling + Freezing Time:5 hrs
    Total Time5 hrs 30 mins
    Course: Dessert
    Cuisine: American
    Servings: 12 people (½ cup scoop each)
    Calories: 213kcal
    Freezer Friendly?

    Yes

    Will It Keep?

    2 Months

    Prevent your screen from going dark

    Equipment

    • ice cream maker
    • blender (I use this one)

    Ingredients

    • 2 cups whole milk, divided
    • 4 teaspoons cornstarch
    • ¾ cup pumpkin purée If using homemade purée, blend in a food processor until creamy
    • 2 ounces cream cheese, softened
    • ¼ cup honey
    • 2 tablespoons maple syrup
    • ¼ teaspoons sea salt
    • 1 ¼ cup heavy cream
    • ⅔ cup packed light brown sugar
    • 1 tablespoon pumpkin pie spice Or swap Chinese 5-spice
    • chopped pecans or pumpkin seeds (optional), to serve

    Instructions

    • Before beginning, make sure your ice cream maker freezer bowl is frozen (if needed).

    Make the Ice Cream Base:

    • Mix ¼ cup of the milk and all the cornstarch in a small bowl. Whisk until the cornstarch is fully dissolved. Set aside.
      Whisk Together Cornstarch + a Little Milk
    • Whisk together the pumpkin, cream cheese, honey, maple syrup, and salt. Set aside.
      Whisk Pumpkin, Cream Cheese, Honey + Maple Syrup

    Make the Ice Cream Base:

    • Place the remaining milk, cream, brown sugar, and spices in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat and then simmer for 4 minutes, whisking frequently.
      Remove from the heat and whisk in the cornstarch and milk slurry. Return to heat and bring back to a boil. Boil for one minute, or until the mixture thickens. Remove from heat.
      Heat Milk, Cream, Sugar + Spices
    • Whisk the pumpkin mixture into the milk mixture. Allow the mixture to cool to room temperature, and then chill in the fridge until it's cold to the touch (at least an hour).
      Thicken Milk Mixture with Cornstarch + Add Pumpkin Mixture

    Make the Ice Cream:

    • Pour chilled mixture into a blender and blend on high until smooth.
      Blend Chilled Ice Cream Base to Aerate
    • Pour mixture into ice cream maker, and churn until the mixture resembles softened whipped cream.
      Churn Pumpkin Pie Ice Cream
    • Scrape the ice cream into a container and seal with a lid (or plastic wrap or foil) and freeze for at least 4 hours (or until hardened).
      Harden Pumpkin Pie Ice Cream in Freezer
    • Keep frozen in an airtight container, and use within 2 months.
      Optionally, serve with chopped pecans or pepitas.
      pumpkin pie ice cream in serving bowls

    Notes

    Yields approximately 1 ½ quarts ice cream.  If your ice cream maker is smaller than that you can make two smaller batches.

    Nutrition

    Calories: 213kcal (11%) | Carbohydrates: 25g (8%) | Protein: 2g (4%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Cholesterol: 43mg (14%) | Sodium: 96mg (4%) | Potassium: 141mg (4%) | Fiber: 1g (4%) | Sugar: 22g (24%) | Vitamin A: 2877IU (58%) | Vitamin C: 1mg (1%) | Calcium: 88mg (9%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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