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Ice cream and pumpkin pie recipe

Ice cream and pumpkin pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Pumpkin pie

A delicious frozen version of pumpkin pie. Serve as a decadent dessert with a dollop of sweetened cream.

16 people made this

IngredientsMakes: 1 (23cm) round pie

  • 125g digestive biscuits, crushed into crumbs
  • 50g margarine, melted
  • 3 tablespoons caster sugar
  • 1.9 litres vanilla ice cream, softened
  • 250g pumpkin puree
  • 110g dark brown soft sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon orange juice

MethodPrep:10min ›Cook:10min ›Extra time:8hr freezing › Ready in:8hr20min

  1. To prepare base, combine crumbs, sugar and margarine in a mixing bowl. Press mixture firmly into prepared 23cm round tin.
  2. Chill 1 hour or until firm. Or bake in a 190 C / Gas 5 oven for 10 minutes or until edges are brown. Cool on rack before filling.
  3. To prepare filling, combine ice cream, pumpkin, dark brown soft sugar, ginger, cinnamon, nutmeg and orange juice; pour into base. Freeze until ready to serve.


Pumpkin puree can be purchased online or in speciality shops. You can also make your own with this recipe.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (13)

by cookin'mama

Not serving this ice cream pie at Thanksgiving from now on, would be like not serving turkey! I used a ready made graham cracker crust, which I brushed with an egg white and put in the oven for a few minutes to crisp, and then followed the directions. I made a caramel sauce by melting 1 stick of butter over medium heat, adding 1 cup sugar and stirring until a deep golden brown. I added 1 cup whipping cream and whisked until smooth. Delicious!-27 Nov 2004


It's Fall, and I was in the mood for pumpkin pie but wanted something light, and this dessert fit the bill. It is so good--my family loved it! It's creamy and very delicately spiced and still has that wonderful pumpkin flavor. In place of the orange juice, I used maple syrup. To serve I drizzled hershey's new Dulce de Leche syrup over it and the flavor combo was amazing. Thank you for an excellent recipe Nancy--it is a great year-round dessert & would be perfect for Thanksgiving!-14 Oct 2006


I make this pie now every holiday season. It is the best twist on a standard pumpkin pie that I've ever found. Everyone I know LOVES this pie; and it's so easy too!-27 Nov 2003

I was expecting to like this ice cream pie, but I LOVED this ice cream pie – and so did everyone else. Even the non-pumpkin pie lovers.

For example, my husband, Patrick, is not a huge fan of pumpkin pie but he could not get enough of this silky ice cream version. My mom broke her diet for this ice cream pie and my dad couldn’t stop at one slice.

Looking for more Pumpkin Recipes ?

Ice cream has always been a personal weakness. And then I married a man with the same weakness. In fact, his goes back at least a couple of generations. I think there’s a “compulsive ice cream eater” gene is the Killebrew line (my husband’s baseball star grandpa, Harmon, was known to eat a whole quart of it in one sitting after his games!). Fortunately for my husband and I we both also inherited the “all-things-in-moderation” gene (though I’d say mine is “dominant” whereas his is more “recessive”), and throughout our marriage thus far we’ve managed to work around that all too common source of marital discord. You know the one. The proverbial “the rest of the ice cream is MINE” conflict that lands so many otherwise peaceful, sharing couples into marriage counseling. This Creamy Pumpkin Ice Cream nearly did that though. Because it’s GOOD. And if you add the graham crackers it becomes Pumpkin PIE Ice Cream which is downright a-mazing!

And it’s not that marriage counseling is a bad place to be. In fact, I highly recommend it. (I’m a marriage counselor.) But come on, if you’re going to pick a battle….And it’s like I always say, there’s really a very simple solution for these kinds of dilemmas: Let the wife have her way. Is that too much to ask?

This pumpkin ice cream is super creamy and deliciously rich. Made the old-fashioned way with egg yolks for a luxuriously rich dessert.

And if you need a way to use up the leftover egg whites, you’ll love these delicious Mint Chocolate Meringues!

If you don’t already have an ice cream maker, I use and recommend the Cuisinart ICE-21 Ice Cream and Sorbet Maker. It’s relatively inexpensive, just the right size, and works great.

I also have and use the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker . It’s a lot more expensive than the ICE-21 because it has a built-in compressor (you don’t have to put the bowl in the freezer and wait around), but in terms of the quality of the ice cream they make, they’re pretty equal.

Ready for a bowl of Pumpkin Ice Cream? I know I am!

© Anjelagr | Dreamstime

Recipe Summary

  • 1 ½ pints vanilla ice cream, softened
  • 3 eggs
  • 1 ¾ cups pumpkin puree
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 (9 inch) unbaked pie shells

Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.

In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.

Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

Pumpkin Pie Ice Cream

Love pumpkin pie? Love ice cream? Try this no-churn ice cream that has all the pumpkin spice flavors of fall in a cool treat.


  • 2 cups Heavy Whipping Cream
  • 14 ounces, fluid Sweetened, Condensed Milk
  • ¾ cups Pumpkin Puree
  • ½ teaspoons Vanilla
  • 1 teaspoon Pumpkin Spice
  • 1 cup Crushed Hard Cookies, Such Graham Crackers Or Biscuits, Divided


Using a mixer, either stand or handheld, whip whipping cream for around 5 minutes until peaks form. While it still going, add sweetened condensed milk. Finally, add pumpkin puree, vanilla and pumpkin spice. Mix until combined and turn off mixer.

In a resealable bag, crush cookies or graham crackers. In the same bowl you used to mix filling, add 3/4 of the crushed cookies into the filling. Place into a loaf pan. Finally, add the remaining 1/4 cup cookies on top.

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Pumpkin Pie Ice Cream

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The long lines to get a scoop of ice cream at Bi-Rite Creamery in San Francisco are legendary and daunting. During the holidays, pumpkin pie ice cream is one of their bestsellers, so we were happy to discover the recipe in their book Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery. They make a simple custard of pumpkin purée, heavy cream, brown sugar, milk, egg yolks, cinnamon, and ginger and churn it until cold and creamy. Serve a scoop next to a slice of warm ginger cake for a cozy holiday dessert. And check out all the best of pumpkins on Chowhound.

Game plan: Be sure to get the bowl of your ice cream maker in the freezer and fully frozen before starting this recipe.

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream is the best fall ice cream flavor!

The end of summer/beginning of fall is the best time of year. It’s perfectly gorgeous during the day, and there’s finally a little nip in the air at night. To me, it feels like perfect vacation weather.

It’s fall, but it still feels like summer. So what to do? Make Pumpkin Pie Ice Cream, of course, because you get to enjoy two seasons at the same time!

You’ll need an ice cream maker for this recipe. I absolutely love my ice cream maker. It gets used quite often. In fact, I used to have TWO ice cream makers when I had a much larger house. I’ve downscaled to one, but it gets major action… all year long. This is the model I have >> CUISINART 2-QUART ICE CREAM MAKER. It works perfectly to make the best ice cream!

Making ice cream at home is very easy to do. Simply follow the instructions to make the “base” for the ice cream, then you’ll chill the base overnight (or at least for several hours) and then pour it into your ice cream maker to let it churn and make ice cream for you!

Note: be sure to use unsweetened canned pumpkin puree for this recipe- not pumpkin pie filling.

This Pumpkin Pie Ice Cream recipe turns out a very creamy, pumpkin-flavored base with great pumpkin pie flavors. When you scoop out individual servings, it’s suggested that you top it with gingersnap cookie crumbles. This ice cream is naturally gluten-free, but you’ll need to use GF gingersnaps if you are following a gluten-free diet (or don’t use them).

You’ll end up with six cups of pumpkin pie ice cream in this recipe (about 12 servings). It’s a delicious way to celebrate fall, and it’s a nice treat to end a fall dinner party too.

Recipe Summary

  • 1 baked pumpkin pie*
  • ½ gal. premium vanilla ice cream (we tested with Bluebell)
  • Caramel topping (we tested with Smucker's)
  • Toasted pecan halves

Place pie in freezer for 1 hour remove pie from freezer, and chop 3/4 of pie into 1" chunks. Allow ice cream to stand about 8 to 10 minutes to slightly soften. "Chunk up" ice cream into a large bowl. Gently fold in pie chunks until blended.

To serve, scoop each serving into wine glasses or dessert bowls. Drizzle with caramel topping, and top with pecans.

*We tested with a Mrs. Smith's frozen pumpkin pie, baked according to package directions. We let it cool completely on a wire rack, and then froze it briefly for easy chopping. You can use any type of pumpkin pie here--a deli baked pie or, better yet, a homemade pumpkin pie. (In fact, this idea would also work with a baked pecan pie. Just omit the toasted pecan halves.)


Spread ice cream in pie shell. If your pie plate is not a deep one, you might want to use a little less than 1 quart of ice cream. Place in freezer until thoroughly hardened.

Blend together pumpkin, sugar, salt and spice in a bowl. In another bowl, whip 1 cup cream until stiff. Fold whipped cream into pumpkin mixture. Spoon into frozen pie shell over the ice cream.

Return to freezer until ready to serve. Before serving, cover with additional whipped cream and drizzle syrup over top.

For Syrup: Combine sugar, corn syrup and water in a small pan. Bring to a boil and continue to boil until it starts to thicken, but don't let it get too thick. Let cool, then add vanilla. Use to top pie as directed.

Pumpkin Ice Cream

Pumpkin pie meets ice cream in this frozen treat for fall. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream.


  • 1 cup (269g) pumpkin purée
  • 1 cup (227g) whole milk
  • 1 1/2 cups (340g) heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon pumpkin flavor, optional for enhanced flavor
  • 4 large egg yolks
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (106g) brown sugar, packed
  • 1/4 teaspoon xanthan gum, optional for smoother texture
  • 2 tablespoons (28g) bourbon, optional for softer ice cream and added flavor


Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks, sugars, and xanthan gum until light and airy.

Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly it will register between 170°F and 180°F on a digital thermometer.

Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding bourbon at the end of the freezing process.

Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Tips from our Bakers

Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.