Pumpkin Ice Cream

When fall rolls around, there are two kinds of people: those who live for pumpkin spice everything, and those who pretend they don’t but still sneak a pumpkin muffin when no one’s looking. Whichever camp you’re in, this homemade pumpkin ice cream is going to win you over. It’s like pumpkin pie’s cooler cousin (literally), wrapped up in all the cozy flavors of autumn but with the refreshing chill of ice cream.

The best part? You don’t need to wait for Thanksgiving or a crisp October day to enjoy it. This recipe is the perfect dessert for cozy movie nights, autumn gatherings, or even those hot late-September afternoons when fall hasn’t quite gotten the memo yet. And if you’re the type who stockpiles pumpkin puree in your pantry, you can make it year-round just to get that warm, spiced feeling whenever you like.

Now, I know what you might be thinking—ice cream in the fall? Trust me on this. The rich pumpkin puree, the hint of brown sugar, and the blend of cinnamon, nutmeg, ginger, and cloves give this ice cream the soul of pumpkin pie, while the creamy frozen texture makes it impossible to stop at one scoop. Bonus points if you top it with a drizzle of caramel or a scattering of gingersnap crumbs.

Before we dive into the steps, let’s talk about ingredients. This recipe uses real pumpkin puree (not pumpkin pie filling—there’s a big difference!), which makes all the difference in the depth of flavor. The combination of heavy cream and whole milk ensures it’s creamy without being overly heavy. And the brown sugar? That’s the secret weapon—it adds a caramel-like warmth that pairs perfectly with pumpkin’s earthiness.

Alright, enough about why I love it—let’s start making it.

Ingredients You’ll Need

• 1 1/2 cups heavy cream

• 1 1/2 cups whole milk

• 1 cup pumpkin puree (not pumpkin pie filling)

• 3/4 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• Pinch of salt

STEP 1: Create Your Pumpkin Ice Cream Base

In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and that pinch of salt. Keep whisking as it warms—your kitchen will smell like fall just moved in.

You’re looking for the mixture to get nice and steamy, but not boiling. If it boils, you risk curdling the milk, and that’s not the smooth, dreamy base we’re aiming for.

STEP 2: Add the Vanilla and Cool Down

Once it’s steaming, remove the pan from the heat and stir in the vanilla extract. This not only adds flavor but helps round out all the spices so nothing feels overpowering.

Now comes the hard part—waiting. Let the mixture cool down to room temperature. Patience here pays off because putting it in the fridge too warm will mess with the chilling process.

STEP 3: Chill Completely

Transfer the cooled mixture to the refrigerator and let it chill for at least 4 hours, though overnight is even better if you have the time. This gives the flavors time to mingle and deepens the pumpkin spice magic.

How to Finish Your Pumpkin Ice Cream Like a Pro

So, your pumpkin ice cream base is chilling away in the fridge, soaking up all that spicy-sweet goodness. Now it’s time to turn that velvety mixture into scoopable, creamy heaven. This is where the magic really happens.

If you’ve ever made homemade ice cream before, you know that the churning process is what gives it that perfect texture. Without it, you’d end up with a frozen pumpkin brick—not exactly what we’re going for. But don’t worry, even if you don’t own an ice cream maker, I’ve got you covered with a no-churn method that still delivers delicious results.

STEP 4: Churn the Ice Cream

Pour your fully chilled pumpkin mixture into your ice cream maker and churn according to the manufacturer’s instructions. Usually, this takes anywhere from 20 to 25 minutes, but keep an eye on it. You’re looking for the texture of soft-serve—thick, creamy, and holding its shape.

Tip: Resist the urge to over-churn. Once the mixture hits that soft-serve stage, you’re done. Overworking it can create ice crystals and make it less smooth.

STEP 5: Freeze Until Firm

Transfer your churned ice cream into an airtight container. A shallow, freezer-safe dish will speed up the firming process, but any good ice cream container will work. Cover the surface with a piece of parchment paper before sealing the lid—this keeps ice crystals from forming on top.

Freeze for at least 4 hours before serving. I know, more waiting! But trust me, this step is what transforms it from soft-serve into the rich, sliceable ice cream we all love.

No Ice Cream Maker? No Problem

If you don’t have an ice cream maker, you can still whip this up at home:

1. Pour the cooled mixture into a shallow baking dish.

2. Place it in the freezer.

3. Every 30–45 minutes, take it out and stir vigorously with a fork or whisk. This breaks up the ice crystals and helps mimic that churned texture.

4. Repeat this process until it reaches a creamy consistency (usually about 3–4 hours total).

Flavor Boosting Tips and Variations

One of the best things about pumpkin ice cream is how well it pairs with other flavors. You can get creative here:

• Add cookie bits – Fold in crushed gingersnaps or graham crackers during the last few minutes of churning for extra crunch.

• Go caramel – Swirl in salted caramel sauce before freezing for a decadent twist.

• Make it boozy – Add a tablespoon of bourbon or dark rum to the base before churning. This not only adds flavor but also keeps the ice cream a touch softer in the freezer.

• Top it up – When serving, garnish with whipped cream and a sprinkle of cinnamon sugar for that pie-like finish.