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Pumpkin Pie Ice Cream Recipe

American · Dessert · 25 min total

This creamy pumpkin pie ice cream captures all the flavors of the classic fall dessert in a frozen treat. Perfect for Thanksgiving or any autumn gathering.

Ingredients

• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 large egg yolks

Instructions

1. In a medium saucepan, whisk together pumpkin puree, heavy cream, milk, granulated sugar, brown sugar, pumpkin pie spice, vanilla, and salt. Heat over medium heat until mixture is hot and steaming, but not boiling.
2. In a separate bowl, whisk egg yolks. Gradually ladle about 1 cup of the hot pumpkin mixture into the yolks, whisking constantly to temper them.
3. Pour the egg mixture back into the saucepan, whisking constantly. Cook over medium-low heat, stirring with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170°F on a thermometer). Do not let it boil.
4. Remove from heat and strain through a fine-mesh sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
5. Churn the chilled base in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.

Tips

• For a stronger spice flavor, add an extra 1/4 teaspoon pumpkin pie spice.
• Serve with a drizzle of caramel sauce and a sprinkle of cinnamon.
• Store in an airtight container in the freezer for up to 2 weeks.

More about Pumpkin Pie Ice Cream →

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