Pumpkin Pie Ice Cream: Amazing ice cream, perfect for fall entertaining. All the yummy tastes of pumpkin pie, but something different, your guest will love!
With warm fall afternoons upon us, Pumpkin Pie Ice Cream is the perfect treat for this time of year. It combines the sweet fall flavours of Pumpkin Pie with the refreshing summer treat of ice cream. If pumpkin spice lattes, warm spices, and the perfect fall dessert is your thing, you’ll love this pumpkin spice ice cream recipes. It’s sure to meet all your pumpkin cravings. It’s like a slice of pumpkin pie -but better!
I’ve made pumpkin ice cream before, and remember thinking it was just okay, and I’d rather have pie. This time I added candied pecans, for the perfect sweet crunch, and a pastry cinnamon stick for the perfect pie-like addition. I’m in love with this homemade pumpkin pie ice cream!
This easy pumpkin ice cream recipe is a no-cook one. All the pumpkin ice cream ingredients just gets mixed together and then it goes into an ice cream maker. Serve this ice cream at soft serve consistency right out of the ice cream maker, or a firmer consistency by putting it in a freezer-safe container in the freezer for a few hours or overnight. Either way, it’s delicious and elevated by the little crunch of the candied pecans, and cinnamon pastry twists.
If you’re a fan of pumpkin pie, this is the perfect fall day treat to try. Or if you live somewhere hotter, this could be a great addition to your Thanksgiving treats lineup. There are several steps, but it can all be made ahead by making it the night before and serving this delicious dessert the next day. This is the perfect early fall dinner party dessert! I really think your going to like this one.
Be sure to use pure pumpkin puree and not pumpkin pie filling for this recipe. Canned pumpkin puree is fine, but don’t mix it up with the canned pumpkin pie filling that includes pumpkin pie spice in it already, You can also make homemade pumpkin puree for this recipe in pumpkin season, using real pumpkin. Look for the small pie pumpkins or sugar pumpkins for the best pumpkin flavor.
Ice Cream Maker
You will need an ice cream maker for this ice cream. It is a traditional homemade ice cream that does require a churn for the best results. If you’re a fan of ice cream though, this is some special equipment that’s worth investing in. Look for one second hand if it’s something you’d like to try. This churn recipe is worth the trouble, because it’s churning that gives that delicious creamy pumpkin ice cream texture.
Pumpkin Ice Cream
- 1 1/2 cups milk
- 1 cup packed brown sugar
- 1 3/4 cups pumpkin purée
- 1 1/2 tsp. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 2 1/2 cups heavy cream
- 1 tsp. vanilla
- 100 g chopped pecans
- 1 egg white
- 1/4 white sugar
- 1/4 tsp cinnamon
Cinnamon Pastry Twists
- your favourite pastry recipe or frozen pastry
- 2 tbsp butter
- 1 tbsp sugar
- 1/2 tsp cinnamon
For The Ice Cream
- In a large bowl or in a stand mixer on low speed combine the milk, and brown sugar, until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Add heavy cream and vanilla, and mix until combined -making sure not to over mix the heavy cream so it doesn't begin to whip.
- Turn the ice cream machine on; pour the pumpkin mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the candied pecans during the last 5 minutes of mixing, reserving some to sprinkle over the ice cream when serving. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.
Remove from freezer about 15 minutes before serving to soften slightly, for easier scoping.
- Preheat oven to 200 degrees.
- Whip egg white slightly until frothy. Stir in pecans to coat. Sprinkle with sugar and cinnamon. Stir to combine.
- Spread out pecans in a single layer on a cookie sheet, and place in oven, stirring every 15 min. for 1 hour, until pecans are dried and toasted. Let cool before adding to ice cream mixture. Reserve some to sprinkle over each at serving time, if you wish.
- Make your favourite pastry -enough for one double crust pie, or use frozen pastry. Roll out and spread with a thin layer of softened butter. Sprinkle the dough with white sugar and cinnamon. Cut into long strips, about 1/2 inch wide. Twist several times, and cook on a cookie sheet for around 15 min. at 400, or according to the pastry recipe.
To serve, scoop into an individual ice cream bowl, and sprinkle each serving of ice cream with candied pecans, and add a cinnamon pastry twist..
For The Pecans
For the Cinnamon Pastry Twists
Amount Per Serving: Calories: 580Total Fat: 44gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 106mgSodium: 153mgCarbohydrates: 44gFiber: 4gSugar: 34gProtein: 7g
Another fun idea for this pumpkin spice ice cream recipe would be to turn it into a pumpkin ice cream pie. Use graham crackers to make a pie crust, and add in the ice cream right out of the ice cream maker. Top with cool whip and sprinkle on the candied pecans, then put it in the freezer to set. Serve it with a drizzle of caramel sauce for one of the best ice cream treats ever, perfect for the fall season.
This homemade pumpkin ice cream recipe is one of those dangerous recipes, that you keep thinking about and wondering if it’s dessert time again yet. It’s the perfect dessert for a warm fall day.
With pumpkin pie ice cream in your freezer, life really is a party! Enjoy!
More Pumpkin Recipes
You might also enjoy our Pumpkin Bread Pudding recipe here.
Also check out our Pumpkin Blondies recipe here.
You might also enjoy our Pumpkin Cream Puffs recipe here.