This creamy pumpkin ice cream is a cozy fall favorite that blends bright pumpkin flavor with warm spices and a buttery cinnamon crumble. No ice cream maker is required, and you’ll need under 30 minutes of hands-on prep to make this delightfully creamy treat.
This pumpkin pie–inspired ice cream is spiced just right and studded with crunchy bits of cinnamon crumble that mimic a flaky pie crust. It’s perfect for autumn celebrations like Halloween or Thanksgiving, but honestly it’s delicious any time you want a seasonal scoop.
If you enjoy pumpkin desserts, try these other recipes from the same collection: Pumpkin Banana Muffins, Pumpkin Carrot Cake Muffins, and Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing.
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Why This Recipe Works
- No-churn method: no ice cream machine required.
- Eggless: a simple, approachable recipe for home cooks.
- Perfectly spiced: pumpkin pie spice and vanilla give a balanced, warm flavor.
- Creamy texture with a crunchy contrast from the cinnamon crumble, which plays like little pieces of pie crust.
- Festive and easy to make for gatherings or cozy nights in.
Ingredients
Notes on key ingredients:
- Heavy cream – Use cold, full-fat heavy whipping cream. Whipping cold cream helps create a light, fluffy base.
- Sweetened condensed milk – One can provides sweetness and a creamy, scoopable texture. Do not substitute evaporated milk.
- Pumpkin puree – Use 100% pure pumpkin puree, not pumpkin pie filling. Puree gives authentic pumpkin flavor and color.
See the recipe card below for exact measurements and step-by-step instructions.
Substitutions
- Swap the cinnamon crumble for crushed gingersnaps, Biscoff cookies, graham crackers, or pre-baked pie crust pieces.
Variations
- Swirl in cooled brown butter or caramel before freezing for added richness.
- Make ice cream sandwiches by placing scoops between soft cookies for a fun twist.
Instructions
Step 1: Mix the crumble ingredients until small clusters form.
Step 2: Spread crumble on a parchment-lined baking sheet and bake at 350°F (175°C) for about 8–10 minutes. Let cool completely.
Step 3: In a medium bowl, whisk together the sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla, and salt until smooth.
Step 4: In a large bowl or stand mixer, beat the cold heavy cream on high speed until stiff peaks form.
Step 5: Gently fold the pumpkin mixture into the whipped cream until fully combined, then fold in the cooled crumbles.
Step 6: Transfer the mixture to a loaf pan or 9×9-inch pan lined with parchment. Cover tightly with plastic wrap (press a layer onto the surface) and aluminum foil, then freeze in the coldest part of your freezer for at least 4–6 hours, preferably 6 hours.
Recipe FAQs
No. This is a no-churn recipe, so an ice cream machine is not needed.
Store in an airtight container in the freezer for up to one month. Press a layer of plastic wrap directly onto the surface before sealing to reduce freezer burn.
Expert Tips
- Use 100% pure pumpkin puree — not pumpkin pie filling — for best flavor.
- Keep the heavy cream cold so it whips up properly.
- Always use sweetened condensed milk, not evaporated milk, to maintain the correct sweetness and texture.
- If the ice cream is too firm to scoop, let it sit at room temperature for a few minutes or use a warmed scoop.
- Press plastic wrap against the ice cream surface before sealing to minimize freezer burn.
More Fall Dessert Recipes You Will Love
-
Apple Cider Coffee Cake
-
Pumpkin Olive Oil Cake
-
Pumpkin Banana Muffins
-
Pumpkin Bread with Maple Walnut Streusel
Did you try this recipe? Please leave a star rating and a comment below — I’d love to hear how it turned out!
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Pumpkin Pie Ice Cream
Natalie
Pin Recipe
Ingredients
Pumpkin Pie Crumble
- ⅔ cup all-purpose flour
- ⅓ cup plus 1 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter, melted
Pumpkin Ice Cream
- 2 cups cold heavy whipping cream
- 14 ounces sweetened condensed milk
- ¾ cup pumpkin puree (100% pumpkin)
- 1¼ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Pumpkin pie crumble (recipe above)
Instructions
Pumpkin Pie Crumble
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine crumble ingredients until small clusters form. Spread evenly on the baking sheet and bake 8–10 minutes. Remove and cool completely.
Pumpkin Pie Ice Cream
- Whisk together sweetened condensed milk, pumpkin puree, pumpkin pie spice, salt, and vanilla in a medium bowl. Set aside.
- Whip the cold heavy cream on high speed until stiff peaks form.
- Fold the pumpkin mixture into the whipped cream until combined. Fold in the cooled crumble. Transfer to a lined pan, cover tightly, and freeze for 4–6 hours until firm.
Notes
Sweetened condensed milk: Be sure to use sweetened condensed milk — evaporated milk is not interchangeable here.
Scooping: If the ice cream is very firm, let it sit a few minutes at room temperature or warm your scoop before serving.
Storage: Store in an airtight container in the freezer for several weeks. Press plastic wrap directly onto the ice cream surface to reduce freezer burn.
Nutrition
Calories: 394 kcal
Nutritional values are estimates provided by an online calculator.
Tried this Recipe?
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