Pumpkin Pie Ice Cream

If you love pumpkin spice season, this Pumpkin Pie Ice Cream is a must-try. It has the smooth texture of homemade custard, the sweetness of pumpkin, and a swirl of crispy pie crust pieces for crunch. This recipe is easy to make with an ice cream maker and turns out beautifully every time. A fun fall treat that’s perfect for sharing with family and friends.

When fall rolls around, I can’t help but crave all things pumpkin. There’s just something about that mix of cozy spices and creamy pumpkin that feels like the season itself. And while pumpkin pie is a classic, sometimes it’s fun to take those familiar flavors and turn them into something a little unexpected. That’s exactly how this Pumpkin Pie Ice Cream came to be. It has everything you love about the pie but with a fun, frozen twist.

This recipe combines a custard-style base with pumpkin, warm spices, and buttery pie crust pieces scattered throughout. The result is creamy, dreamy, and every bit as comforting as the pie you’d serve at Thanksgiving. Whether you enjoy it on its own, scoop it into cones, or add a dollop of whipped cream on top, this ice cream is sure to become one of your favorite fall treats.

To get the pumpkin pie crust crunch that I wanted, I baked up some of my Cinnamon Sugar Pie Crust Cookies and tossed those in at the very end of the ice cream churning. They were the perfect addition to this recipe.

If you’ve never made ice cream before, you should know it does take time. It’s pretty simple, but since cold ingredients are key, it requires hours in the fridge and freezer to get it right.

Why You’ll Love This Recipe

• It tastes just like pumpkin pie in ice cream form. You get the smooth custard base, the cozy pumpkin spice flavors, and even buttery pie crust pieces folded in for crunch. It’s all the best parts of pumpkin pie, only frozen and extra creamy.
• This ice cream has the perfect fall flavor balance. The pumpkin and warm spices shine without being overpowering, making it a treat you’ll want to scoop again and again throughout the season.
• The texture is unbelievably creamy. Since this is a custard-style ice cream, you get a rich, velvety base that feels special and indulgent every time you take a bite.

Ingredients

It’s time to gather all the ingredients you’ll need to make this ice cream. Here’s everything you’ll need:

• Heavy cream – The foundation of this custard-style ice cream, giving it that rich, smooth, and creamy texture.
• Dark brown sugar – Adds sweetness along with a deep caramel-like flavor that pairs beautifully with the pumpkin and spices.
• Granulated sugar – A touch of classic sweetness that balances the warm spice and pumpkin flavors.
• Egg yolks – These create the custard base, adding richness and giving the ice cream its velvety body.
• Cinnamon – A warm, comforting spice that’s essential for capturing the flavor of pumpkin pie.
• Ground ginger – Brings a subtle, zesty warmth that rounds out the spice blend.
• Ground nutmeg – Adds a cozy, slightly sweet spice that enhances the pumpkin flavor.
• Ground cloves – A bold spice that provides depth and that familiar “holiday” taste.
• Kosher salt – Just a pinch sharpens all the flavors and keeps the sweetness in check.
• Pumpkin puree – The star of the recipe, adding earthy sweetness and that unmistakable pumpkin flavor.
• Vanilla extract – Softens the edges of the spices and ties everything together with a smooth finish.
• Cinnamon Sugar Pie Crust Cookies – Buttery, crisp little bites of pie crust that add the perfect crunch and really drive home that “pumpkin pie” flavor. Get my easy recipe for these cookies.

How to Make

Alrighty! It’s time to bake. You’re ready to make this amazing Pumpkin Pie Ice Cream. I’ll walk you through the process below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

1. In a 2-quart pan over medium heat, combine 2 cups of the cream, 1/2 cup of the brown sugar, and 1/4 cup sugar. Cook 5-6 minutes until bubbles form around the edges of the pan.
2. Meanwhile, in a medium bowl, combine the egg yolks, cinnamon, ginger, nutmeg, cloves, salt, and the remaining 1/2 cup of cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

3. Once ready, remove the cream mixture from the heat. Gradually whisk about 1 cup of the hot cream mixture into the egg mixture until smooth. Then, pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon. Do not allow this to boil. Cook at a low simmer until the mixture is thick enough to coat the back of a spoon and leaves a defined line when a finger is drawn through it. This will take 5-7 minutes. Strain through a fine-mesh sieve into a bowl.
4. Place the bowl in a larger bowl partially filled with ice water. Stir until cool. Whisk in the pumpkin and vanilla extract. Cover with plastic wrap, pressing it directly on top of the pumpkin mixture to prevent a skin from forming. Refrigerate to chill for at least 3 hours. The colder, the better.

5. Transfer the custard to an ice cream maker and process according to your machine’s directions. (I have an electric ice cream machine and processed my ice cream for about 20 minutes.) During the last minute of churning, add your Cinnamon Sugar Pie Crust Cookies to combine. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm. This can take 3-5 hours, but I recommend overnight for a firm ice cream.

After the ice cream firmed up in the freezer, it was ready to serve. I couldn’t resist a large bowl topped with a few more pie crust cookies for garnish.

Do you see those little bits of pie crust in there? It is so good, so creamy, and so fall. If you get as excited about “Pumpkin Spice Everything Season” as I do, this Pumpkin Pie Ice Cream is going to be your new best friend. Imagine serving this up after Thanksgiving. Yum!

Frequently Asked Questions

I don’t have an ice cream maker. Can I still make this?

Yes. Chill the base, pour it into a shallow pan, and freeze for 30 minutes. Whisk or vigorously stir, then repeat every 30 minutes until thick and slushy, 2 to 3 hours total. Fold in the pie crust pieces at the end. It won’t be quite as airy, but the flavor is wonderful.

How do I keep the pie crust pieces crisp and not soggy?

Bake them until fully golden, cool completely, then freeze the cut pieces before stirring them in during the last minute of churning. For extra insurance, store a few pieces separately at room temperature and crumble them over each scoop right before serving.

How far ahead can I make it, and what’s the best way to store it?

Make the base up to 24 hours in advance and churn when convenient. Once frozen, press parchment or plastic wrap directly on the surface, add a tight lid, and keep it in the coldest part of the freezer. Enjoy within 1 to 2 weeks for the creamiest texture and freshest spice flavor.

More Pumpkin-Based Treats You’ll Love

• Pumpkin Cheesecake Brownies
• Pumpkin Spice Cream Horns
• Pumpkin White Chocolate Bread Pudding
• Pumpkin Slab Pie
• Pumpkin Spice Latte Cookies
• Pumpkin Whoppie Pies

You guys. This stuff is amazing. It’s easily the creamiest ice cream you’ll ever eat. Not only that, but it tastes exactly like pumpkin pie. Better, if that’s even possible. I love the bits of pumpkin pie crust scattered throughout the ice cream. The leaf-shaped Cinnamon Sugar Pie Crust Cookies make the perfect garnish. You will definitely want to add this recipe to your fall “must-make list.” I really hope you give this recipe a try, and when you do, please leave a comment and a 5-star rating below. 

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Pumpkin Pie Ice Cream

This Pumpkin Pie Ice Cream, complete with pie crust pieces, is a delicious and flavorful fall treat recipe anyone can make.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: dessert, ice cream, pumpkin, pumpkin pie

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Chilling Time: 6 hours hours

Total Time: 40 minutes minutes

Ingredients

• 2 1/2 cups heavy cream
• 3/4 cup packed dark brown sugar
• 1/4 cup sugar
• 5 egg yolks
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon kosher salt
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup (1/2-inch pieces) Cinnamon Sugar Pie Crust Cookies* (link to recipe in Notes section.)
• Extra Cinnamon Sugar Pie Crust Cookies for garnish

Instructions

• In a 2-quart pan over medium heat, combine 2 cups of the cream, 1/2 cup of the brown sugar, and 1/4 cup sugar. Cook 5-6 minutes until bubbles form around the edges of the pan.
• Meanwhile, in a medium bowl, combine the egg yolks, cinnamon, ginger, nutmeg, cloves, salt, and the remaining 1/2 cup of cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
• Once ready, remove the cream mixture from the heat. Gradually whisk about 1 cup of the hot cream mixture into the egg mixture until smooth. Then, pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon. Do not allow this to boil. Cook at a low simmer until the mixture is thick enough to coat the back of a spoon and leaves a defined line when a finger is drawn through it. This will take 5-7 minutes. Strain through a fine-mesh sieve into a bowl.
• Place the bowl in a larger bowl partially filled with ice water. Stir until cool. Whisk in the pumpkin and vanilla extract. Cover with plastic wrap, pressing it directly on top of the pumpkin mixture to prevent a skin from forming. Refrigerate to chill for at least 3 hours. The colder, the better.
• Transfer the custard to an ice cream maker and process according to your machine’s directions. (I have an electric ice cream machine and processed my ice cream for about 20 minutes.) During the last minute of churning, add your Cinnamon Sugar Pie Crust Cookies to combine. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm. This can take 3-5 hours, but I recommend overnight for a firm ice cream.

Notes

You can find the recipe for the Cinnamon Sugar Pie Crust Cookies HERE.